Sage Corn Bread Dressing
Ingredients
1 Skillet or Pan of Corn Bread (crumbled)
1 1/4 Cup Onion (chopped)
1 1/2 Cup Celery (chopped)
1/2 Cup Butter
1 1/2 Tablespoons Fresh Parsley (finely chopped)
2 1/2 Teaspoons Dry Rubbed Sage
1 Teaspoon Fresh Rosemary (minced)
1 Tablespoon Fresh Thyme (stems removed)
2 1/2 - 3 Cups Chicken or Turkey Stock (homemade)
Salt and pepper to taste
Preparation
1
Make corn bread (box or homemade) and let sit over night to get stale. Crumble in large bite size chunks into a bowl.
2
Heat skillet on medium hight.
3
Chop onions and celery.
4
Mince the fresh herbs.
5
Melt the butter in the pan then add the onions and celery.
6
Season with salt and pepper and sauté until slightly tender (a couple of minutes).
7
Transfer butter, onion and celery mixture to the bowl with the crumbled corn bread.
8
Season with herbs, and at least half of chicken stock. Season, stir and taste.
9
Mixture should be somewhat wet, but not soupy.
10
Bake for 35 minutes in a preheated 350°F oven or until just slightly brown on the top.
.
About
It wouldn’t be Thanksgiving at our house without this southern style cornbread dressing. It smells and tastes like the fall season. Goes great turkey and gravy too.
Other Names:
Sage Corn Bread Stuffing
Yield:
9 Servings
Added:
Wednesday, November 21, 2018 - 2:25pm
