Print

Classic Southern Cornbread Dressing with Sage – Easy Holiday Recipe

cornbread dressing with sage - featured image
Print Recipe

This Classic Southern Cornbread Dressing with Sage is a soul-warming, year-round comfort food that started as a happy accident. With a tender, creamy interior beneath a perfectly crisp top, and the aromatic sage wrapping around every crumb, it’s the perfect side for any occasion.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread (about one 9x13 pan, crumbled into coarse pieces)
  • 2 tablespoons unsalted butter, softened (for greasing the baking dish)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon fresh sage, chopped (plus more for garnish)
  • 1 teaspoon dried thyme
  • ½ teaspoon poultry seasoning (optional)
  • 2 large eggs, lightly beaten
  • 2 cups chicken broth (low-sodium preferred)
  • ¼ cup heavy cream

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 9×13 baking dish with the 2 tablespoons of softened butter, making sure to get the corners and sides.
  2. Prepare your cornbread: If using homemade, ensure it’s at least a day old. Crumble it into coarse pieces into a large mixing bowl, with some smaller crumbs and some pea-sized pieces for texture.
  3. Sauté the vegetables: In a large skillet, melt the 4 tablespoons of butter over medium heat. Add the diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until onions are translucent and celery has softened. Add the minced garlic and cook for another minute until fragrant.
  4. Season the mixture: Add the salt, black pepper, dried sage, fresh sage, dried thyme, and poultry seasoning (if using). Stir and cook for another minute to bloom the herbs.
  5. Combine the vegetables with the cornbread: Pour the sautéed vegetable mixture over the crumbled cornbread in the large bowl. Gently fold together with a wooden spoon or spatula, being careful not to overmix.
  6. Prepare the liquid mixture: In a small bowl or liquid measuring cup, whisk together the beaten eggs, chicken broth, and heavy cream until fully incorporated.
  7. Pour the liquid over the cornbread mixture: Slowly pour the broth mixture over the cornbread and vegetables. Gently fold until the liquid is evenly distributed. The cornbread should look moist but not swimming in liquid.
  8. Transfer to the baking dish: Pour the dressing mixture into the prepared 9×13 baking dish. Spread it into an even layer with a spatula, without pressing down too firmly.
  9. Bake for 30-35 minutes: Place the dish in the preheated oven and bake until the top is golden brown and the edges are slightly crispy. The center should be set but still moist. For an extra crispy top, switch the oven to broil for the last 2-3 minutes, watching closely.
  10. Let it rest: Remove the dressing from the oven and let it rest for 5-10 minutes before serving.

Notes

For the cornbread, use day-old slightly sweet Northern-style cornbread. Jiffy mix works well. For gluten-free, use a gluten-free cornbread mix. Fresh sage is non-negotiable for best flavor. If the dressing seems dry after reheating, drizzle a little warm broth over the top. Can be assembled up to 24 hours in advance and refrigerated.

Nutrition

Keywords: cornbread dressing, sage dressing, southern dressing, holiday side dish, Thanksgiving dressing, Christmas side dish, comfort food, easy dressing recipe

Find it online: https://tinastirs.com/classic-southern-cornbread-dressing-with-sage-easy-holiday-recipe/