Sage Corn Bread Dressing
It wouldn’t be Thanksgiving at our house without this southern style cornbread dressing. It smells and tastes like the fall season. Goes great with turkey and gravy too.
Servings Prep Time
9servings 10minutes
Cook Time
35minutes
Servings Prep Time
9servings 10minutes
Cook Time
35minutes
Ingredients
  • 1Pan Corn Bread(crumbled)
  • 1 1/4Cup Onion(chopped)
  • 1 1/2Cup Celery(chopped)
  • 1/2Cup Butter
  • 1 1/2Tablespoons Fresh Parsley(finely chopped)
  • 2 1/2Teaspoons Dry Rubbed Sage
  • 1Teaspoon Fresh Rosemary(minced)
  • 1Tablespoon Fresh Thyme(stems removed)
  • 2 1/2 – 3Cups Chicken Stock or Turkey Stock(homemade)
  • salt and pepper to taste
Instructions
  1. Make corn bread (box or homemade) and let sit over night to get stale. Crumble in large bite size chunks into a bowl.
  2. Chop onions and celery.
  3. Mince the fresh herbs.
  4. 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).
  5. 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.