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–+ servings
baked cornbread stuffing

Sage Corn Bread Dressing

Stacey Mincoff
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 9 servings

Ingredients
 
 

  • 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

Instructions
 

  • Make corn bread (box or homemade) and let sit over night to get stale. Crumble in large bite size chunks into a bowl.
    cornbread stuffing ingredients
  • Chop onions and celery.
    fresh herbs for dressing
  • Mince the fresh herbs.
    sauté veggies for stuffing
  • 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).
    mixed cornbread dressing
  • 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.
    baked cornbread stuffing
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