The Originators of Quick & Easy Cooking!

Free Offer
Quick & Easy Potato Recipes: 30 Scrumptious Recipes for Breakfast Potatoes, Potato Side Dishes and More

Whether you're looking for a hearty breakfast to help you get up in the morning or the perfect side dish appetizer to bring over for the big game, this FREE eCookbook will surely provide you with some spud-tastic recipes for any occasion!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Sage Corn Bread Dressing

(3 Votes)
Sage Corn Bread Dressing
50 Min

Use those day-old leftover corn muffins to make a go-along that's perfect for matching up with roast turkey. And if you drizzle the pan drippings over this, you'd better be ready for some real hearty eating!

What You'll Need

  • 6 cups coarsely crumbled corn muffins (see Note)
  • 4 slices white bread, torn into small pieces
  • 1 medium-sized onion, chopped
  • 1/3 cup butter, melted
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 3 1/2 cups chicken broth

What to Do

  1. Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray, set aside.
  2. In a large bowl, combine crumbled muffins, bread pieces, onion, butter, sage, and pepper. Add eggs and broth to mixture, stirring until well combined.
  3. Pour into baking dish. Bake 50 to 55 minutes, or until dressing is golden and edges are set.


Six corn muffins (16 ounces total) will yield 6 cups crumbled; if you prefer, just crumble cornbread.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

My mother made her cornbread a head of time and saved what we did not eat also when when she made cornbread. She also added a stalk of celery with the onions and cooked together with butter. She never used a full TBSP of Sage because it made it too "sagey" for the family and she used some of the juices from the turkey to pour over the dressing before she baked it instead of using chicken broth.

This is very similar to the dressing that my Mom always made. She also added a chopped stalk of celery and cooked it with the onion in butter before adding the rest of the ingredients. She would save the end slices of bread and use that as well. Yum.

My family always added one large stalk of celery diced small to this recipe.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Broccoli and Ham Quiche

Everyone will love our fancy-sounding but easy-to-make Broccoli and Ham Quiche, whether you serve it for breakfast, lunch or dinner. And since you can combine the ingredients in advance and store them in a plastic storage bag in the freezer until you're ready to thaw and bake it off, it makes an extra easy Easter meal!

About Us More From Mr. Food Advertise on FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Do Not Sell My Personal Information Subscribe Unsubscribe Site Map RSS

---- 1 ----