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, moistened with stock 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 do some people call stuffing dressing?
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.
Cornbread stuffing is a staple on my Thanksgiving table, but it 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. 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.
All the recipes on the plate above can be found at the bottom of the page.
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.
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!
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
- 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.
* 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.
Serving Size 1
Amount Per Serving
Calories 567Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 103mgSodium 1309mgCarbohydrates 78gFiber 1gSugar 2gProtein 17g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.