I did it — I finally did it. I mastered cornbread dressing! I’m so excited! I have been so scared of making cornbread dressing for the simple fact that everyone says it is so temperamental and hard to make. I am here to tell you that it is not as hard as everybody makes it out to be. Old Fashioned Sage Cornbread Dressing can be super easy to make, as long as two key elements are done correctly — enough moisture and the right amount of seasoning.
Moisture: Everyone always complains about dressing being too dry. That may be the case if you don’t use enough broth when making it. Dressing has to be really wet, almost pourable like a liquid when you first put it in the pan. You may think it is too wet, but it will dry out some in the oven, so make sure it is wet.
Seasoning: If you don’t use enough seasoning your dressing will taste B-L-A-N-D so make sure you add enough! My recipe has the perfect amount of seasoning so your dressing will turn out SO very yummy and delicious!
- ⅓ cup butter
- 1 cup chopped celery
- ½ cup chopped onion
- 1 pan of Cornbread
- 4 slices bread, torn into small pieces (2½ cups)
- 2 teaspoons ground sage
- 1 teaspoon of poultry seasoning
- ½ teaspoon pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 2 large eggs, beaten
- 3 eggs hardboiled and chopped
- HEAT oven to 450°F. Coat 13 x 9-inch baking dish or pan with no-stick cooking spray.
- MELT butter in medium skillet over medium-high heat. Add celery and onion. Cook and stir until tender. Combine crumbled cornbread, bread pieces, sage, poultry seasoning, salt, and pepper in large bowl. Stir in broth, beaten eggs and onion mixture. Add chopped hard boiled eggs and then pour into prepared baking dish.
- BAKE 30 minutes or until golden brown.
- (if dressing is still a bit wet to your liking, just bake a few more minutes until it gets to be the likeness you desire)
What is your favorite dressing recipe? I love this one, but I think I still like my Sausage and cornbread dressing I made last year.
Photo courtesy of Food Network
Last year, I made my very first homemade dressing to go with our turkey. Before that, I had always purchased a couple of boxes of Stove Top and served that with turkey shredded in it. When I found out how easy homemade stuffing is, I was hooked! Paula Deen’s is the best I have ever tasted!
- 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
- 2 cups cooked white rice
- 1 sleeve crushed saltines
- 1 pound bulk breakfast sausage
- 2 cups chopped celery
- 1 large onion, chopped
- 7 cups chicken stock
- Salt and freshly ground black pepper
- 1 teaspoon dried sage leaves
- 1 tablespoon poultry seasoning
- 3 eggs, beaten
- 1/4 stick butter, melted
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Photo courtesy of stock.xchng
Another thing I have started making homemade is turkey gravy. Do not buy the stuff in the jar. This tastes SO much better and is not hard to make at all!
- 1 pound giblets, neck, and clipped wing tips from turkey
- 2 carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 6 cups water
- 2 cups chicken stock
- 1 1/2 cups turkey drippings from roasted turkey
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons red currant jelly
- salt and ground black pepper to taste
- While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.
- Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.