Description
The ultimate holiday side dish, bringing authentic Southern Thanksgiving flavor to your table. Baked in its own dish for a perfect balance of moist, savory interior and golden, crisp edges, this recipe is a nostalgic masterpiece featuring dried sage and crumbled cornbread.
Ingredients
The Bread Base
- 3 cups crumbled cornbread (1–2 days old)
Aromatics & Flavors
- 2 tbsp butter, 1 small onion (diced)
- 1/2 cup chopped celery, 1 tbsp dried sage
- Salt and black pepper to taste
The Binders
- 2 large eggs, beaten
- 2 cups chicken or turkey stock
Instructions
Prep: Preheat oven to 350°F. Grease a 7×11-inch baking dish.
Sauté: Melt butter in a skillet. Sauté onion and celery for 5–7 mins until translucent.
Combine: In a large bowl, mix crumbled cornbread, sautéed vegetables, sage, salt, and pepper.
Moisten: Stir in stock and beaten eggs until liquid is absorbed and well combined.
Bake: Pour into dish. Bake for ~30 mins until edges are golden and center is set. Rest 5 mins.
Notes
Cornbread Age Matters: Use stale cornbread (24–48 hours old) to prevent a mushy texture.
Sage Strategy: Dried sage is potent; taste the mix before adding raw eggs and adjust to your preference.
Don’t Over-crumble: Keep chunks the size of small croutons for a light, fluffy result rather than a dense one.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing / Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 3/4 cup
- Calories: 210
- Sugar: 4
- Sodium: 580
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0.2
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
- Cholesterol: 65
Keywords: southern cornbread dressing, thanksgiving side dishes, old fashioned dressing recipe, sage cornbread dressing, easy holiday sides