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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

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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.


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