Avoid an eleventh hour rush during the holidays by putting some of the recipes you plan to serve in the freezer. Sage Cornbread Dressing is a great choice to prep and freeze unbaked because this seasonal favorite requires very little last-minute preparation. The savory recipe is made with traditional ingredients of cornbread, celery, onions, eggs, sage, and chicken broth; you can also add sausage or oysters to suit your family's preferences.
Related: Our Top Turkey Dressing Recipes
Sage Cornbread Dressing
Yield: 8 to 10 Servings
- 2 (6-oz.) packages buttermilk cornbread mix
- 1/3 cup butter
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh or 1 1/2 tsp. dried sage
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 white bread slices, cut into 1/2-inch cubes (about 2 cups)
- 2 1/2 to 3 cups chicken broth
- 2 large eggs, lightly beaten
- Garnish: fresh sage leaves
1. Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes; crumble into a large bowl.
2. Melt 1/3 cup butter in a large skillet over medium heat; add chopped celery and onion, and sauté 10 to 12 minutes or until tender. Stir in sage, pepper, and salt. Stir celery mixture and bread cubes into crumbled cornbread in bowl, stirring gently until blended. Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
3. Bake at 350° for 45 to 50 minutes or until golden brown. Garnish, if desired.