Sage Corn Bread Dressing
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
Make corn bread (box or homemade) and let sit over night to get stale. Crumble in large bite size chunks into a bowl.
Heat skillet on medium hight.
Chop onions and celery.
Mince the fresh herbs.
Melt the butter in the pan then add the onions and celery.
Season with salt and pepper and sauté until slightly tender (a couple of minutes).
Transfer butter, onion and celery mixture to the bowl with the crumbled corn bread.
Season with herbs, and at least half of chicken stock. Season, stir and taste.
Mixture should be somewhat wet, but not soupy.
Bake for 35 minutes in a preheated 350°F oven or until just slightly brown on the top.
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.
Sage Corn Bread Stuffing
Wednesday, November 21, 2018 - 2:25pm