Sage Cornbread Dressing Recipe |
![Sage Cornbread Dressing[1] (2).jpg](http://blog.americanfeast.com/Sage%20Cornbread%20Dressing%5B1%5D%20%282%29.jpg)
Sage Cornbread Dressing (© photo courtesy of Time Inc.)
Hardly a Thanksgiving table across the South will be without cornbread dressing, but it will be prepared according to an almost endless variety of recipes. Many of those recipes will fall within the category of "the way my Mama used to make it."
Just in case you don't have a 'tried and true' recipe passed down from generation to generation, the folks at Southern Living have provided this classic version of the perennial favorite side dish. It is included in their newly released, "1,001 Ways to Cook Southern". At a hefty 928 pages it is likely the most authoritative book on American Southern cooking ever published. This recipe appears on page 850, with optional methods for making it with sausage or oysters.
The book is an amazing collection of traditional recipes, all tested and refined in the test kitchens of Southern Living over the span of 4 decades. Readers will really enjoy the stories behind the recipes offered. And there are plenty of beautiful photographs of the dished to provide inspiration.
Sage Cornbread Dressing
Ingredients for 8 to 10 Servings
• Two 6-Ounce packages buttermilk cornbread mix
• 1/3 Cup butter
• 1 Cup chopped celery
• ½ Cup chopped onion
• 1 Tablespoon chopped fresh or 1½ teaspoons dried sage
• ½ Teaspoon pepper
• ¼ Teaspoon salt
• 4 White bread slices, cut into ½-inch cubes (about 2 cups)
• 2½ to 3 cups chicken broth (use all 3 cups if you like really moist dressing)
• 2 Large eggs, lightly beaten
• Garnish: fresh sage leaves (optional)
Preparation
1. Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes; crumble into a large bowl. (Southern Living tested with Martha White Cotton Country Cornbread mix.)
2. Melt ½ cup butter in a large skillet over medium heat; add chopped celery mixture and bread cubes into crumbled cornbread in bowl, stirring gently until blended. Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11-inch by 7-inch baking dish.
3. Preheat oven to 350 degrees. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Garnish if desired.
To learn more about the beautifully comprehensive cookbook from which this recipe came, go to: 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics
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