Sage Corn Bread Dressing
What’s the Difference Between Dressing and Stuffing?
It’s so simple… Stuffing gets “stuffed” inside the turkey or whatever is being stuffed, and “dressing” is cooked outside the bird. A particular brand of stuffing may or may not have had something to do with the fact that nobody calls it “dressing” is anymore. So, call it what you want, but Pepé and I call it delicious! Sorry to those who are gluten intolerant, I have no substitute for you… Unless you want more meat. Yes, eat more meat or healthy veggies… I guess those are options, and don’t forget dessert.
Could it be a North or South thing?
Something I’ve noticed, is that it seems like the people that I know from the northern states tend to lean towards traditional bread dressing and the people that I know from the southern states tend to lean towards cornbread dressing. My hubby, who is from way up north (ya, you betcha ‘der, eh?), And my step-father prefer the traditional bread dressing. Good news is, you don’t have to take sides. They are both delicious, so Pepé and I just make them both and everyone is happy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 1 Pan Corn Bread (crumbled)
- 1 1/4 Cup Onion (chopped)
- 1 1/2 Cup Celery (chopped)
- 1/2 Cup Butter
- 1 1/2 Tablespoons Fresh Parsley (finely chopped)
- 2 1/2 Teaspoons Dry Rubbed Sage
- 1 Teaspoon Fresh Rosemary (minced)
- 1 Tablespoon Fresh Thyme (stems removed)
- 2 1/2 - 3 Cups Chicken Stock or Turkey Stock (homemade)
- salt and pepper to taste
Ingredients
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- Make corn bread (box or homemade) and let sit over night to get stale. Crumble in large bite size chunks into a bowl.
- Chop onions and celery.
- Mince the fresh herbs.
- Heat skillet on medium hight. Melt the butter in the pan then add the onions and celery. Season with salt and pepper and sauté until slightly tender (a couple of minutes).
- Transfer butter, onion and celery mixture to the bowl with the crumbled corn bread. Season with herbs, and at least half of chicken stock. Season, stir and taste. Mixture should be somewhat wet, but not soupy. The less you stir, the more large bits of cornbread you will have. If you get it too wet, don’t worry... Just cook it longer until it’s the firmness or dryness you desire. Overall it should take 35 minutes in a preheated 350°F oven. It should just slightly turn brown on the top.