Remember the cornbread recipe from yesterday? Here’s the cornbread, sage and onion stuffing it was transformed into.
Cornbread, sage and onion stuffing starts with a good old fashioned cornbread recipe. My Thanksgiving stuffing recipe has been transformed over the years. It started off being regular bread, sage and onion stuffing. Then one year I mixed in cornbread and that all morphed into me now using just all cornbread.
I am not the cranberry eater in the family, I don’t like sweet dishes with my savory (weird, but true). But, the cornbread adds just enough sweetness and mixed with the onions and earthiness of the sage for me it’s the best dish on the table. I have been known to eat way too much of it before it reaches the table, which is silly on my part because then I’m not hungry for my Thanksgiving dinner. I can’t help it, I love my stuffing that much.
Cornbread, sage and onion stuffing
Recipe type: Side dish
- 4 tablespoons butter, unsalted
- 4 ribs celery, chopped
- 1 medium onion, chopped
- ½ cup chicken or vegetable stock
- 4 tablespoons fresh sage, chopped
- 6 cups cornbread
- Preheat oven to 350 degrees F.
- Butter a 9 x 13 baking dish.
- In a large skillet, melt the butter over medium heat.
- Add the celery and onion and cook until softened.
- Add ½ cup of chicken stock and cook for 3 minutes.
- Add the fresh sage and cornbread, stir to mix well.
- Add the rest of the stock and stir well to combine. * see note
- Test for seasoning, depending on how salty the chicken stock is, add a pinch of salt.
- Pour the stuffing into the baking dish and bake for 20-25 minutes until it starts to brown on the top.
* Only add as much stock as you like depending on how moist you like your stuffing.