Old Fashioned Sage Cornbread Dressing is a true Southern tradition to serve during Thanksgiving dinner or Christmas dinner. My momma used to make this family recipe for the holiday season 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 homemade cornbread dressing for the simple fact that everyone says it is temperamental and hard to make. Some people call this cornbread stuffing, but in my neck of the woods, we call it dressing.
Are you team dressing or team stuffing?
I am here to tell you that it is not as hard as everybody makes it out to be. This Thanksgiving stuffing recipe 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 recipe. It's light and fluffy and can be made ahead of time so that on Thanksgiving, you are not having to cook as much!
Of course, if you are not comfortable making homemade cornbread, grab a box of Jiffy cornbread mix and use that. I have done both and it is still delicious. You might need 3 boxes to get the right amount of cornbread.
It also has a few slices of white bread in it too. This adds some great texture to the dressing.
Just throw the crumbled cornbread and the stale bread into a large mixing bowl. Trust me, by the time you add all the chicken broth, cornbread, spices, and veggies, you will need a really large bowl for this cornbread batter.
Add the veggies to a large saute pan and cook them until they are soft. You will need celery and yellow onion. Now, add the sauteed vegetables to the mixing bowl as well.
If you want, some people add Italian sausage to their dressing as well. Just throw it in and cook it with the vegetables.
What Makes Southern Cornbread Dressing Recipe 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 chicken stock or turkey 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 the dressing will taste bland, so make sure you add enough. This recipe has the perfect amount of sage and poultry seasoning so the dressing will have tons of great flavor!
I use dried sage in my dressing because that is what I grew up with. You can use fresh sage if you wish.
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. Then bake until golden brown for the most amazing holiday side dish you can make.
If you are not big on dried seasonings, you can totally use fresh herbs. That part is up to you.
Once you get everything mixed up, pour it into the baking dish and cover with aluminum foil and bake until a beautiful golden brown.
Can You Freeze Old Fashioned Sage Dressing?
The cool thing about this recipe is that it can be frozen in a casserole dish once baked. I love to cut mine into squares once it has cooled off and place it 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 your Thanksgiving table, turkey is definitely going to be on the menu, but there are a ton of other recipes that this goes great with! This dressing serves well hot right out of the oven or even at room temperature.
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! Happy Thanksgiving to everyone!
Check Out These Other Delicious Recipes for the perfect Thanksgiving Menu
My favorite part of Thanksgiving is the delicious side dish recipes that are served. Here are a few more that you might want to go with your Thanksgiving meal.
- The Secret to the Best Fried Thanksgiving Turkey Ever
- Classic Skillet Cornbread Recipe
- Green Bean Casserole
- How to Make Homemade Cranberry Sauce
- The Best Turkey Gravy Recipe
- 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
- HEAT oven to 450°F. Coat 13 x 9-inch baking dish or pan with no-stick cooking spray.
- MELT butter in medium skillet over medium-high heat. Add celery and onion. Cook and stir until tender. Set aside
- 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.
- BAKE 30 minutes or until golden brown.
- (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)
Amount Per Serving: Calories: 129Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 652mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 5g