Cornbread Sage and Onion Stuffing
Cornbread Sage and Onion Stuffing (or dressing) is the perfect side dish for your Thanksgiving or Christmas turkey. Delicious cornbread is mixed with onion, celery and fresh sage, chicken stock is added, then baked to achieve a crispy crunchy top.
Remember the sage cornbread recipe from an earlier post? Here’s the cornbread, sage and onion stuffing it was transformed into.
I have to caution you. If you make the stuffing from the sage cornbread, keep in mind it already has sage in it so I advise only using 1 tablespoon of fresh sage instead of 2.
Why is it called stuffing? If it baked is inside the turkey, it is stuffing. If it is made outside the turkey (like this recipe) it is dressing. This is just what people know. I’m not splitting hairs here. I have called this stuffing since I could speak. I have called it dressing to some people and look at me sideways (they think I’m talking about a salad dressing). So for ease and because it’s what everyone knows, I call it stuffing.
I am not the cranberry eater in the family. For me, the cornbread stuffing adds just enough sweetness and mixed with the onions and earthiness of the sage for me it’s the best dish on the table. But I do have a fabulous and fresh Quick Cranberry Orange Sauce for you cranberry fans. Picture below.
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.
Pan size: This recipe fits a 7 x 9 inch/18 x 23 cm (1.5 quart) rectangle casserole dish. A 9 x 5 inch/23 x 13 cm, or 8 x 8 inch/20 x 20 cm square dish would also work.
Can you make cornbread dressing the day before?
Yes! I highly recommend this as it is one less thing you have to prepare. Just make the recipe, transfer to a casserole dish, cover and refrigerate. When you need it, bake per the recipe, 350°F/180°C. for 20-25 minutes.
If you’ve tried this Cornbread, Sage and Onion Stuffing or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
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Cornbread, Sage and Onion Stuffing
Delicious cornbread is mixed with fresh sage, onion and celery, moistened with stock then baked to achieve a crispy crunchy top.
Ingredients
- 4 tablespoons (57 grams) butter, unsalted
- 8 ounces (226 grams) yellow onion, chopped
- 4 celery stalks, chopped small
- 1 1/4 cups (295 ml) chicken or vegetable stock
- 2 tablespoons fresh sage, chopped
- 6 cups (1.5 kg) cornbread, broken into large pieces
- Salt
Instructions
- Preheat oven to 350°F/180°C. Butter the baking dish you're using.
- In a large skillet, melt the butter over medium heat. Add the onion and celery, cook stirring often for 5 minutes until softened. Add 1/2 cup of chicken stock and simmer for 3 minutes.
- Add the fresh sage and cornbread, stir to mix well. * see note
- 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 if needed.
- Transfer the stuffing into the baking dish and bake for 20-25 minutes until it starts to brown on the top.
Notes
* Only add 1 tablespoon of fresh sage if you are using my sage cornbread.
** Only add as much stock as you like depending on how moist you like your stuffing.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 567Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 103mgSodium 1309mgCarbohydrates 78gNet Carbohydrates 0gFiber 1gSugar 2gSugar Alcohols 0gProtein 17g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
13 Comments on “Cornbread Sage and Onion Stuffing”
Can you make the stuffing a day in advance and reheat on Thanksgiving? Does it still come out well?
Yes, you can make it ahead. I talk about this in the body of my text. It is one less thing you have to prepare the day of. Just make the recipe, transfer to a casserole dish, cover and refrigerate. When you need it, bake per the recipe, 350°F/180°C. for 20-25 minutes.
I brought this to my parents house and they were so impressed that I pulled it off (did use jiffy mix). I made it up to baking then baked it off at moms house. Not too sweet and just the right amount of sage.
There’s nothing wrong with taking a little help from a packet. I’m glad it was enjoyed
This looks delicious! Thank you for sharing at the Pretty Pintastic Party last week, I’m featuring your stuffing this Friday, hope you’ll be back to link up again.
I have a huge weakness for cornbread. it’s honestly embarrassing – like I’m even embarrassed about how much of it I eat at home in front of my fiance. But if I managed to save enough (or make enough) cornbread for this recipe…. This looks heavenly! It’s so many of my favorite flavors in one!
I’m personally a fan of stuffing in any form. It got way better once I realized that it could be (easily) made by hand and not from a box. I love the idea of using cornbread! Thanks for linking up at #FoodieFridays!
Oh yum, I love cornbread stuffing and sage is one of my favorite spices! Pinning to try for later! Stopping by from Let’s Get Real 🙂
This cornbread recipe is great! I like the combination with celery.
This looks so perfect. I have never seen sage being used in Cornbread. Those leaves look perfect.
I love corn bread stuffing, my cousin had used it for the turkey last year on Thanksgiving! Must try your recipe next time! That turkey on the table looks so yummy… Can’t wait for the recipe and more pictures! 🙂
I love this stuffing! So pretty and so filled with wonderful flavors! Yum! And, I also love the idea of a whole week of Thanksgiving recipes from your blog! Pinned this one for later!
This stuffing sounds amazing, Janette! We don’t have thanksgiving here in NZ but we do the whole turkey dinner thing at Christmas so I will definitely be trying this stuffing this year. Thanks!