How to Make Cornbread-Sage Dressing

This is a classic southern dressing recipe that is easy to prepare and serve with Thanksgiving or Christmas dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• Two 10-count tubes flaky biscuits
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 4 tbsp. butter
• 3 cans chicken broth
• 1 loaf cornbread
• 4 eggs
• 4 tbsp. dried sage
• 1 loaf cornbread
• Two 10-count tubes of flaky biscuits
• 15 x 11 x 2 baking pan

1. Bake the biscuits according to package directions.

2. Saute celery and onion in 4 tbsp. butter in a large pot on medium heat until the vegetables are tender.

3. Add the chicken both. Stir together with the onion and celery. Bring mixture to a boil.

4. Remove biscuits from oven when they are done. Let cool ten minutes. While the chicken stock is coming to a boil, tear the biscuits and cornbread into small pieces and place in a large bowl.

5. Turn off the heat when the broth comes to a boil. Add the biscuit and cornbread pieces. Stir until all pieces have absorbed the liquid.

6. Add the eggs to the cornbread mixture, one at a time, stirring after each addition.

7. Add the sage to the dressing, mixing throroughly. Add salt to taste.

8. Pour the cornbread dressing into the baking dish. Bake at 350 degrees for 20 minutes.

Tips & Warnings

• You can make the cornbread from scratch or from a box mix if you prefer.
• This dressing has a strong sage flavor. You can reduce the amount of sage by 1 or 2 tbsp.