Best 3 Cornbread Sage Dressing Recipes

**Cornbread-Sage Dressing: A Southern Classic with a Twist**

Cornbread-sage dressing is a Southern classic side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. This flavorful dressing is made with cornbread, sage, onions, celery, and a variety of seasonings. It is typically baked in a casserole dish until golden brown and has a crispy top and a moist, flavorful interior. There are many variations of cornbread-sage dressing, but the basic ingredients and method remain the same. Some common variations include adding sausage, apples, or cranberries. No matter how you make it, cornbread-sage dressing is sure to be a hit at your next gathering. This article provides two delicious recipes for cornbread-sage dressing. The first recipe is a traditional Southern cornbread-sage dressing, while the second recipe is a vegetarian version that uses vegetable broth instead of chicken broth. Both recipes are easy to follow and result in a delicious and flavorful dressing that will be a hit at your next holiday meal.

Check out the recipes below so you can choose the best recipe for yourself!

CORNBREAD DRESSING WITH SAGE AND PECANS

Cornbread Dressing with Sage and Pecans image

This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking to retain their crunch. If you don't already have a family dressing recipe for your Thanksgiving menu, this one is sure to be an heirloom for generations to come.

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Thanksgiving Recipes

Time 3h40m

Yield Serves 10 to 12

Number Of Ingredients 12

Ingredients

1 bunch fresh sage, stems removed
1 cup pecan halves
1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
2 1/4 cups fine white or yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
3 cups coarsely chopped onions (from 2)
Kosher salt and freshly ground pepper
4 cups turkey stock or low-sodium chicken broth, warmed

Steps:

Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.

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

Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing) image

For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)

Provided by Teresa27

Categories < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup margarine
1/2 cup onion, chopped
3 cups celery & leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons sage
1/2 teaspoon thyme
1 teaspoon poultry seasoning
5 cups soft breadcrumbs
5 cups crumbled cornbread
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
3 eggs
1 teaspoon vinegar

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

Cornbread-Sage Dressing image

This is Mom's recipe and has been made by our family since I was a child. It is a standing joke that every year, my sister and I call each other to ask "Now, what goes in that dressing again?" We've been making this recipe for 30+ years and it just isn't right until that call is made and we get the giggles. This net picture shows...

Provided by Jeanne Benavidez

Categories Other Side Dishes

Time 3h30m

Number Of Ingredients 10

Ingredients

1 (13 x 9 pan) prepared cornbread
4 - 6 ribs celery, sliced
1 large onion, chopped
2 - 4 bell peppers, chopped
2 - 3 Tbsp ground sage, or to taste
1 Tbsp poultry seasoning
1 Tbsp black pepper
salt to taste
1 - 2 qt homemade chicken stock
3 - 4 large eggs, slightly beaten

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.

Tips

Make sure to use fresh, high-quality ingredients for the best flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
You can use any type of sausage you like in this recipe. I used mild Italian sausage, but you could also use hot Italian sausage, breakfast sausage, or even chorizo.
If you don't have fresh sage, you can use dried sage. Just use about 1/3 of the amount called for in the recipe.
You can also add other ingredients to this dressing, such as chopped apples, cranberries, or nuts.
Be careful not to overcook the dressing, or it will become dry and crumbly.

Conclusion

This cornbread sage dressing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or any other special occasion. It is sure to be a hit with your family and friends. So next time you are looking for a delicious and festive dressing, give this one a try. You won't be disappointed!