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: 9 servings
- 1 Pan Corn Bread (8" x 8") (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
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.