Cornbread Sage Dressing Recipes

CORNBREAD AND SAGE DRESSING RECIPE

Steps:

• Preheat the oven to 350.
• In a large bowl mix all the ingredients except the broth and toss well.
• Add the broth and mix. If it seems dry, add a little more. Dressing should be wet but not have standing liquid in the bottom.
• Form baseball size balls or spread in a greased 8x8 baking dish and bake 20-25 minutes until heated through and lightly brown on the top.

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

SAGE CORNBREAD DRESSING

Steps:

• To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt.
• Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine.
• Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing.
• To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl.
• Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish.
• Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving.

CORNBREAD-SAGE DRESSING

Steps:

• Combine all ingredients in a mixing bowl; mix well.
• Stuff poultry cavity lightly, or place in a well greased 13x9x2" baking pan.
• If baking in pan, bake at 350 F for 30 minutes, or until done.
• Makes enough dressing to stuff a 10-12 pound turkey.

CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)

Steps:

• Preheat oven to 350º.
• Melt margarine in skillet & saute onion & celery.
• Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
• In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
• In smaller bowl, blend soup, water, eggs, & vinegar.
• Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
• Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
• If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
• NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

CORNBREAD-SAGE DRESSING

Steps:

• 1. Preheat oven to 325 F.
• 2. Crumble the cornbread into a deep roasting pan.
• 3. Add celery, onion and bell peppers. Mix well (I use my hands here.)
• 4. Gradually stir in chicken broth. (This is where I use a long-handled wooden or metal spoon)
• 5. Add sage, poultry seasoning and black pepper. Mix well to combine.
• 6. Make sure that all of the cornbread is soaked with the chicken broth. Add more chicken broth or hot water if needed. This mixture should be thick and wet but not too runny (a little thicker than the cornbread was before you baked it).
• 7. Taste the dressing and adjust any seasoning as needed. (Be careful, the sage and poultry seasoning are a little salty.)
• 8. Slightly beat the eggs in a small bowl and add to the cornbread mixture. Stir the mixture until the egg is completely combined.
• 9. Cover the roasting pan with aluminum foil and seal to keep in steam. Bake in the oven for 2 hours.
• 10. Remove foil and bake another 45 minutes to 1 hr. It should be lightly golden on top....not dark brown.