• Preheat oven to 350°F/180°C. Butter the baking dish you're using. 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.
• 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.

Stuffing, tips for preparation and additions:

• Use day-old cornbread. Freshly baked cornbread can be too soft and crumbly. Let it sit out overnight or toast it in the oven so it holds its shape and soaks up the broth without getting mushy.
• Prep ahead. You can make the cornbread, sauté the onions and sage, and even assemble the stuffing a day in advance. Just cover and refrigerate, then bake it when you’re ready.
• Keep it moist, not soggy. Add the broth gradually — the stuffing should be moist enough to hold together when pressed, but not dripping wet.
• Bake covered, then uncovered. Cover with foil for most of the baking time to trap moisture, then uncover for the last 10–15 minutes to get those delicious golden, crispy edges.
• Keep it warm for serving. If the oven’s full, transfer the baked stuffing to a slow cooker on the warm setting or cover it tightly with foil and keep it in a low oven (around 200°F/93°C) until dinner.
• Refresh leftovers. Add a splash of broth before reheating in the oven to bring back moisture — it’ll taste freshly baked all over again.
• Customize it. Add-ins like cooked sausage, apples, or pecans make tasty variations while keeping the classic sage and onion flavor front and center.