Description

This classic Cornbread Dressing is a comforting Southern side dish featuring crumbly, flavorful cornbread mixed with sautéed celery, onions, and aromatic sage, baked to a golden perfection. Perfect for holiday meals or any time you crave a hearty, savory stuffing.

Ingredients

Dry Ingredients

1 (16 ounce) package dry cornbread mix
2 tablespoons dried sage
Salt and pepper to taste

Wet Ingredients and Vegetables

2 tablespoons butter
½ cup chopped celery
1 small onion, chopped
2 eggs, beaten
2 cups chicken stock

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cornbread: Prepare the dry cornbread mix according to package directions. Allow it to cool completely, then crumble it into small pieces.
Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped celery and onion and sauté until they are soft and translucent, about 5-7 minutes.
Mix Ingredients: In a large bowl, combine the sautéed celery and onions, 3 cups of the crumbled cornbread, beaten eggs, chicken stock, dried sage, and salt and pepper to taste. Stir well until all ingredients are evenly incorporated.
Bake Dressing: Pour the mixture into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the dressing is cooked through.
Serve: Remove from the oven and let it cool slightly before serving. Enjoy your delicious homemade cornbread dressing!

Notes

For a richer flavor, you may substitute chicken stock with homemade broth or turkey stock.
For added texture, try mixing in chopped nuts or cooked sausage.
If you prefer a moister dressing, add a bit more chicken stock, one tablespoon at a time.
This recipe can be prepared a day ahead and reheated on the day of serving.
Make sure to cool cornbread completely before crumbling to prevent sogginess.