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Old Fashioned Sage Cornbread Dressing

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Old Fashioned Sage Cornbread Dressing is a true Southern staple during the holidays. My momma used to make this same recipe and now I am sharing it as well.

I did it — I finally did it. I mastered Southern cornbread dressing! I'm so excited! I have been so scared of making cornbread dressing for the simple fact that everyone says it is so temperamental and hard to make.

I am here to tell you that it is not as hard as everybody makes it out to be. Old Fashioned Sage Cornbread Dressing can be super easy to make, as long as two key elements are done correctly — enough moisture and the right amount of seasoning.

How to Make Old Fashioned Sage Dressing

To make this recipe, you have to start with a good base and that means you need to make a batch of my Classic Skillet Cornbread. It's light and fluffy and can be made ahead of time so that on Thanksgiving, you are not having to cook as much!

What Makes Southern Cornbread Dressing So Good?

There are two key factors that make Southern cornbread dressing so darn good. 

Moisture: Everyone always complains about dressing being too dry. That may be the case if you don't use enough broth when making it. The dressing has to be really wet, almost pourable like a liquid when you first put it in the pan. You may think it is too wet, but it will dry out some in the oven, so make sure it is wet.

Seasoning: If you don't use enough seasoning your dressing will taste B-L-A-N-D so make sure you add enough! My recipe has the perfect amount of seasoning so your dressing will turn out SO very yummy and delicious!

I use sage in my dressing because that is what I grew up with. If you are not a fan, just leave it out. Just make sure to bump up the salt and pepper flavor if you leave it out. 

Can You Freeze Old Fashioned Sage Dressing?

The cool thing about this recipe is that it can be frozen once baked. I love to cut mine into squares once it has cooled off and place in a zip lock bag in the freezer until ready to use. Once Thanksgiving day arrives, I take it out of the freezer and let it thaw. Then, I put all the pieces back into the pan and allow it to re-heat in the oven.

What Recipes Go Great With Cornbread Dressing?

Of course, if you are serving this on Thanksgiving, turkey is definitely going to be on the menu, but there are a ton of other recipes that this goes great with!

These are just two options you could go with, but if you're skipping the ham and turkey and making a prime rib or something like that, you can also make a pan of this to go with your main entree as well.

Can I Leave Out The Eggs?

If you are not a fan of eggs, you can totally leave them out. We love eggs so I always add them. Plus, it is a great binder in the recipe as well.

Here's the easy recipe. I hope you love it as much as I do!

Yield: 24 slices

Old Fashioned Sage Cornbread Dressing

Old Fashioned Sage Cornbread Dressing

This easy old fashioned sage dressing will need to grace your table this holiday season!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1/3 cup butter
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 pan of my skillet Cornbread recipe
  • 4 slices bread, torn into small pieces (2 1/2 cups)
  • 2 teaspoons ground sage
  • 1 teaspoon of poultry seasoning
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 2 large eggs, beaten
  • 3 eggs hardboiled and chopped

Instructions

  1. HEAT oven to 450°F. Coat 13 x 9-inch baking dish or pan with no-stick cooking spray.
  2. MELT butter in medium skillet over medium-high heat. Add celery and onion. Cook and stir until tender. Set aside
  3. Combine crumbled cornbread, bread pieces, sage, poultry seasoning, salt, and pepper in large bowl. Stir in broth, beaten eggs and onion mixture. Add chopped hard boiled eggs and then pour into prepared baking dish.
  4. BAKE 30 minutes or until golden brown.
  5. (if dressing is still a bit wet to your liking, just bake a few more minutes until it gets to be the likeness you desire)

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 652mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 5g

Did you make this recipe?

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Sharon White

Wednesday 19th of February 2020

Can I use a cornbread mix, like Martha White, in this recipe?

Jennifer Sikora

Sunday 23rd of February 2020

Yes you sure can! Any cornbread would work fine. I just like to make mine from scratch

Marian

Sunday 30th of December 2018

How much cornbread do you make to follow this recipe? I really struggle with making dressing.

Jennifer Sikora

Monday 31st of December 2018

I use three boxes of Jiffy mix in a 9x13 pan. It's foolproof and easy to do!

Donnie L Welch

Tuesday 21st of November 2017

So what is your sausage and cornbread dressing you like.... I like the one you posted here, we would also use giblet gravy....

However my wife mentioned adding sausage in dressing...

Jennifer Sikora

Tuesday 21st of November 2017

For sausage I like to use Smithfield, Jimmy Dean or something like that. I use mild sausage when I make it with sausage that way it is not overpowering. Just brown the whole roll crumbled in a pan and add it to your mixture before cooking it.

For the cornbread, I just use straight up Jiffy Mix Corn Muffin mix in the box. I use two boxes and make a 9x13 pan to make sure I have plenty of cornbread. Just remember to make your dressing as wet as you can.

Let me know if you have any more questions! I would be happy to help you out :)

Susan Albright

Wednesday 4th of September 2013

Hey there Jennifer,

I was wondering what size pan is just enough to make the pan of cornbread? I remember my mom making this same recipe and she always used a 13 x 9 inch pan. Is that too much cornbread?

Jennifer Sikora

Thursday 5th of September 2013

I think it was the 9x13 pan that I used as well. It was either that or my cast iron skillet, but I am pretty sure it was the 9x13 pan

Tina

Monday 12th of August 2013

Very similar to my mom's recipe (which is to die for). The only thing I'm noticing different is the beaten raw egg and my mom adds shredded chicken.

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