Sides
Sage and Cornbread Dressing
This Southern dressing swaps stuffing-a-bird tradition for a buttery skillet cornbread base, sage, celery, and rich broth baked golden in its own pan.
Dressing, not stuffing, is the word we use, and the distinction matters to anyone who grew up watching their grandmother crumble day-old cornbread into a well-worn bowl. This version leans hard into sage and broth, coming out custardy in the middle and crisp along the edges. It's the dish people fight over at Thanksgiving.
Ingredients
- 1 batch cornbread (about 8 cups), crumbled and dried overnight
- 4 tbsp butter
- 1 large onion, finely diced
- 3 celery stalks, finely diced
- 3 large eggs, beaten
- 3 1/2 cups chicken or turkey broth
- 2 tbsp chopped fresh sage
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
- 1 tsp salt
- 2 slices white sandwich bread, torn
Instructions
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1
Sauté the aromaticsMelt the butter in a skillet over medium heat and cook the onion and celery until soft and translucent, about 8 minutes; let cool slightly.
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2
Combine the baseIn a large bowl, toss the crumbled cornbread with the torn white bread and the cooled onion mixture.
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3
Add wet ingredientsWhisk together the eggs, broth, sage, poultry seasoning, salt, and pepper, then pour over the bread mixture and stir gently to combine without mashing it into paste.
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4
Rest the mixtureLet the dressing sit for 10 minutes so the bread fully absorbs the broth, adding a splash more broth if it looks dry.
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5
BakePour the mixture into a buttered 9x13-inch baking dish and bake at 375°F for 40-45 minutes, until the top is golden brown and the center is set.
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6
Rest before servingLet the dressing rest for 10 minutes before scooping so it holds its shape.
Okra & Oak Tip
Use cornbread baked at least a day ahead and left uncovered on the counter, since drier crumbs soak up broth without turning gummy.
Storage
Cover and refrigerate up to 4 days; reheat covered with foil at 350°F to keep the top from drying out.
Frequently Asked Questions
Yes, fold in a pound of cooked crumbled breakfast sausage or a cup of drained chopped oysters along with the sautéed vegetables for a heartier version.
Gumminess usually comes from cornbread that wasn't dried out enough or from overmixing, which breaks down the crumb and releases too much starch.
Nutrition
Per serving. Values are estimates.
310
Calories
8g
Protein
36g
Carbs
14g
Fat
