Cornbread Dressing with Sage (Print Version)
Savory cornbread, fresh vegetables, and herbs come together in this golden, flavorful southern-style casserole.
# Ingredients:
→ Main Ingredients
01 -
3 cups crumbled cornbread
02 -
2 tablespoons unsalted butter
03 -
1 small onion, diced
04 -
1/2 cup chopped celery
05 -
2 large eggs, beaten
06 -
2 cups chicken stock
07 -
1 tablespoon dried sage
08 -
Salt, to taste
09 -
Ground black pepper, to taste
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 7×11-inch baking dish.
02 -
Place the crumbled cornbread into a large mixing bowl.
03 -
Melt butter over medium heat in a skillet. Add diced onion and chopped celery. Sauté until softened, about 5 to 7 minutes.
04 -
Transfer sautéed onion and celery to the bowl with the cornbread. Add beaten eggs, chicken stock, dried sage, salt, and ground black pepper. Stir thoroughly to combine all ingredients.
05 -
Spread the prepared mixture evenly in the greased baking dish.
06 -
Bake in the preheated oven for 30 minutes, or until the edges are golden brown.
07 -
Remove from the oven and allow to cool slightly before serving.
# Notes:
01 -
Ensure the cornbread is completely cooled before crumbling to prevent a mushy texture.