Sage Cornbread Dressing

Sage Cornbread Dressing is one of my favorite recipes that my mom passed down to me. It is another one of those that I had to write down as she was cooking, because she “just eyeballed” the ingredients until it looked right.

The reason this is one of my favorites is because it combines two of my favorite things, sage and cornbread. I am obsessed with sage. You will see this come out in some of my later recipes. If you are not as big of a fan as I am, feel free to leave the sage out. Just don’t blame me when your dressing sucks, cause sage is the bomb!

Preheat oven to 350 degrees.

Finely chop 6 stalks of celery and 1 onion. I use my food processor for this step.

I dislike celery with a passion, so I do not add it into mine. So my picture might look a bit different than what you see when you make it.

Melt butter in skillet and add the chopped celery and onions.

Cook the vegetables are until they are barely tender, don’t over cook them.I like to add fresh sage leaves to my onions as I am cooking them. I will then pick them out and throw them away before I add the onions to the dressing mixture.

Crumble cornbread, see my recipe for Southern Cornbread, into a large bowl.

Add cooked vegetables and stir until mixed well.

Add salt, pepper, and sage to cornbread.

Pour half of chicken broth over cornbread and stir.

Taste the dressing and add anything you think necessary, usually for me that is more sage. This is your last change to taste test, as you will be adding raw eggs in the next step. So now is the time to make sure your dressing is the bomb-diggity. Uhm… wonder what it needs… I got it, SAGE! Yeah, sage is always the answer for me 😉

Add 2 eggs.

Add additional chicken broth if needed to make the dressing very moist. It should be almost soupy.

Add hard-boiled eggs, if doing so. I am not adding them into mine, as I do not like the texture of the egg in my dressing. They are two completely different textures that just throw me off.

Pour ingredients into baking dish.

Cook uncovered for about 30-40 minutes at 350 degrees until the top of the dressing is brown.

The inside should be moist but not runny. Do not overcook.

Sage Cornbread Dressing

Ingredients:

• Two Pans of Dry Cornbread
• 6 Stalks of Celery ( I hate Celery with a passion, so I do not include it if I can get away with it)
• 1 Large Onion
• 2 Eggs
• 2 Hard-boiled Eggs (Optional, I don’t use them, I hate the texture change when you bite into one)
• 4 cups Chicken Broth (approximately two cans)
• Salt, to taste
• Pepper, to taste
• 1 Tablespoon Sage (I use the whole dang container, plus a few fresh leaves)
• 1/2 cup Butter

Directions

1. Preheat oven to 350 degrees.
2. Finely chop celery and onion.
3. Melt butter in skillet and add celery and onions.
4. Cook until vegetables are barely tender, but don’t over cook.
5. Crumble cornbread into a large bowl.
6. Add cooked vegetables and stir until mixed well.
7. Add salt, pepper, and sage to cornbread.
8. Pour half of chicken broth over cornbread and stir.
9. Taste the dressing and add anything you think necessary, usually for me that is more sage.
10. Add 2 eggs.
11. Add additional chicken broth if needed to make the dressing very moist. It should be almost soupy.
12. Add hard-boiled eggs, if doing so.
13. Pour ingredients into baking dish.
14. Cook uncovered for about 30-40 minutes at 350 degrees until the top of the dressing is brown.
15. The inside should be moist but not runny. Do not overcook.

Video coming soon!