Sage Cornbread Dressing
A delightful, savory dressing combining cornbread with fresh herbs, perfect for holiday feasts or family meals.
Ingredients
Cornbread Base
- 1 recipe Crunchy Cast Iron Cornbread See Notes for the link to my recipe
Aromatics
- ½ cup butter Rich and creamy
- 1 large onion, chopped Into aromatic bites
- 5 large stalks of celery, chopped For that perfect crunch
Herbs & Spices
- ½ cup fresh sage, finely chopped Offering robust and earthy flavor
- 2 tablespoons fresh thyme, chopped Adding depth to the dish
- 2 tablespoons fresh parsley, chopped Bringing a touch of brightness
- 1 tablespoon fresh rosemary, finely chopped For an herbaceous note
- 2 teaspoons salt To taste
- 2 teaspoons black pepper Freshly ground for a little heat
Binders
- 2 eggs beaten until frothy
- 3-4 cups chicken stock Warm and savory, to meld all the flavors together
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crumble the cornbread into fine crumbs in a large bowl.
- Melt the butter in a large skillet over medium-high heat.
- Add the chopped onion and celery, cooking slowly for about 20 minutes until tender.
- Stir in the chopped sage, thyme, parsley, and rosemary, cooking for about 1 minute until fragrant.
- Combine the aromatic mixture with the cornbread crumbs in the bowl.
- Add the beaten eggs and mix thoroughly, then slowly add the chicken stock, letting the cornbread absorb it.
- Let it sit for about 5 minutes.
- Spread the mixture into a greased baking dish.
- Bake for about 30 minutes or until the top is golden brown.
Notes
Using slightly day-old cornbread works best. For herb variations, adjust to personal preference. For drier dressing, reduce chicken stock; for moist dressing, add more gradually.