Print

Easy Southern Cornbread Dressing with Sage

Easy Southern Cornbread Dressing with Sage - featured image
Print Recipe

This Easy Southern Cornbread Dressing with Sage is a quick and simple recipe that delivers classic comfort food flavor. Made with everyday ingredients like cornbread, chicken broth, celery, onion, and dried sage, it’s perfect for weeknights or holiday dinners.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1 cup finely chopped celery (about 3–4 stalks)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ cup cooked and crumbled breakfast sausage or bacon bits (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, crumble the day-old cornbread into small, uneven pieces (no bigger than a pea).
  3. In a skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the celery is tender.
  4. Add the dried sage, dried thyme, salt, and black pepper to the skillet. Stir and cook for 1 more minute to bloom the herbs.
  5. Pour the sautéed vegetable mixture over the crumbled cornbread. Toss gently with a wooden spoon until evenly distributed.
  6. In a small bowl, beat the 2 eggs. Pour over the cornbread mixture, then add the 2 cups of chicken broth. Stir gently until well combined. The mixture should look moist but not soupy.
  7. Pour the dressing mixture into the prepared baking dish. Spread evenly without pressing down.
  8. Bake for 35-40 minutes, until the top is golden brown and the edges are slightly crispy. A toothpick inserted in the center should come out mostly clean.
  9. Let the dressing rest for 5-10 minutes before serving. Serve warm.

Notes

Use day-old cornbread for best texture. If using fresh cornbread, dry it in a 300°F oven for 10 minutes. For a vegetarian version, substitute vegetable broth. The dressing can be assembled up to 24 hours ahead and refrigerated; add 10-15 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: cornbread dressing, southern dressing, sage dressing, holiday side dish, easy dressing recipe

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