Sage Cornbread Dressing
Are you Team Stuffing or Team Dressing? I'm definitely Team Dressing and it's got to be Cornbread Dressing! With lots of sage ... therefore Sage Cornbread Dressing!
The only time of year that I make Cornbread Dressing is at Thanksgiving and sometimes also at Christmas, but truly, it would be just fine at any time of year ... imagine it alongside a roast chicken or even a pork tenderloin!
To make Sage Cornbread Dressing, I start with my Crunchy Cast Iron Cornbread. That was probably obvious! And I crumble it into as small of pieces as possible with the best tool ... my hands!.
All I have to do is cook onions and celery in a bit of butter, then add the herbs.
Sage is the herb that should play the main character, but I also love adding thyme, parsley, and rosemary.
After the onions and celery are translucent, add the herbs, and mix it all with the crumbled cornbread and a couple of eggs as a binder.
The next part is a little tricky, but only because I can't judge the staleness of your cornbread. You'll need 3-4 cups of chicken stock. Add it slowly so that the cornbread has time to absorb the stock and not get too soupy.
Spoon it into a casserole dish and smooth it out.
Put it into a 350F oven and bake it for about 30 minutes. You're looking for a bit of a crusty edge and a golden top.
I usually use a whole recipe for cornbread to make a large (9x13) size dish of Sage Cornbread Dressing. This one is only half of that, but the recipe given below is for the larger size.
Sage Cornbread Dressing
Recipe details
- 10-12 servings
- Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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