Cornbread, Sage and Onion Stuffing for Thanksgiving
A classic Thanksgiving side dish featuring sweet cornbread, rich butter, sautéed onions, celery, and fragrant fresh sage. Baked until soft in the center with golden, crispy edges, this classic cornbread sage and onion stuffing (or Southern cornbread dressing) is an easy, make-ahead holiday favorite.
Ingredients
- 4 tablespoons (57 grams) butter unsalted, plus more for greasing the pan
- 2 cups (226 grams) onion chopped
- 4 celery stalks chopped small
- 1 ¼ cups (295 ml) chicken or vegetable broth/stock
- 2 tablespoons fresh sage chopped (use 1 tbsp if using my sage cornbread)
- 6 cups (700 grams) cooked (day-old or slightly toasted) cornbread broken into large cubes or pieces
- Salt to taste
Instructions
- Preheat oven to 350°F (180°C). Butter your baking pan and set aside. 7x9-inch (1.5 quart) rectangle dish (also fits a 9x5-inch or 8x8-inch square dish)
- In a large skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring often, for 5 minutes until softened. Add ½ cup of chicken stock and simmer for 3 minutes.
- Add the fresh sage and cornbread directly to the skillet, stirring well to mix. Add the rest of the stock and stir well to combine. Taste for seasoning and add a pinch of salt if needed.
- Transfer the stuffing into your prepared baking dish and bake uncovered for 30–35 minutes until it starts to brown on top.
Video
Notes
- Sage Note: Only add 1 tablespoon of fresh sage if you are using my sage cornbread.
- Broth Note: Only add as much broth as you like depending on how moist you prefer your stuffing. Taste your broth to see how salty it is before adding salt to the stuffing.
- Use Day-Old Cornbread: Freshly baked cornbread can be too soft. 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 assemble the stuffing a day in advance. Just cover, refrigerate, and bake when ready.
- Keep Warm: If the oven is full, transfer the baked stuffing to a slow cooker on warm or keep it in a low oven (around 200°F/93°C) covered with foil.
- Refresh Leftovers: Add a splash of broth before reheating in the oven to bring back moisture.
- Customize: Add cooked sausage, diced apples, or chopped pecans for fun variations.
Nutrition
Serving: 1 | Calories: 225kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Sodium: 380mg