Recipe details Easy · 24 servings
Nutrition Per Serving
estimated
Sage Cornbread Turkey Dressing
A classic, moist baked cornbread dressing enriched with torn white bread, sautéed onion and celery, fragrant sage, and savory turkey broth. It is baked until the center is tender and the top develops a lightly crisp, golden crust.
Ingredients
- • 3 batches prepared cornbread, cooled and crumbled
- • 3 slices white bread, torn or diced
- • 1/2 onion, finely diced
- • 2 celery stalks, finely diced
- • 1 stick (1/2 cup) butter
- • Salt, to taste
- • 9 large eggs, beaten
- • 1 1/2 teaspoons ground sage
- • About 2 cups turkey broth, preferably homemade
- • 1/2 cup turkey drippings, optional
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F.
- Butter a large roasting pan or deep baking dish.
| 1/2 onion, finely diced | sauté vegetables | mix dressing | bake covered | brown top |
| 2 celery stalks, finely diced | ||||
| 1 stick (1/2 cup) butter | ||||
| Salt, to taste | ||||
| 3 batches prepared cornbread, cooled and crumbled | combine bread | |||
| 3 slices white bread, torn or diced | ||||
| 9 large eggs, beaten | ||||
| 1 1/2 teaspoons ground sage | ||||
| About 2 cups turkey broth, preferably homemade | ||||
| 1/2 cup turkey drippings, optional |
1 sauté vegetables 4 ingredients
Melt the butter in a skillet over medium heat, then cook the onion and celery with a little salt until soft, about 6 to 8 minutes.
- 1/2 onion, finely diced
- 2 celery stalks, finely diced
- 1 stick (1/2 cup) butter
- Salt, to taste
2 combine bread 2 ingredients
Place the crumbled cornbread and torn white bread in the prepared baking pan.
- 3 batches prepared cornbread, cooled and crumbled
- 3 slices white bread, torn or diced
3 mix dressing 4 ingredients
Add the sautéed vegetables, beaten eggs, and sage to the bread, then stir in enough turkey broth to create a very moist mixture; include turkey drippings if using.
From: sauté vegetables, combine bread
- 9 large eggs, beaten
- 1 1/2 teaspoons ground sage
- About 2 cups turkey broth, preferably homemade
- 1/2 cup turkey drippings, optional
4 bake covered
Cover the pan tightly and bake the dressing at 350 F for 1 hour.
From: mix dressing
5 brown top
Uncover the dressing and bake for another 15 to 20 minutes until the top is golden and the center is set.
From: bake covered
- 1
sauté vegetables
Melt the butter in a skillet over medium heat, then cook the onion and celery with a little salt until soft, about 6 to 8 minutes.
1/2 onion, finely diced; 2 celery stalks, finely diced; 1 stick (1/2 cup) butter; Salt, to taste
- 2
combine bread
Place the crumbled cornbread and torn white bread in the prepared baking pan.
3 batches prepared cornbread, cooled and crumbled; 3 slices white bread, torn or diced
- 3
mix dressing
Add the sautéed vegetables, beaten eggs, and sage to the bread, then stir in enough turkey broth to create a very moist mixture; include turkey drippings if using.
9 large eggs, beaten; 1 1/2 teaspoons ground sage; About 2 cups turkey broth, preferably homemade; 1/2 cup turkey drippings, optional
- 4
bake covered
Cover the pan tightly and bake the dressing at 350 F for 1 hour.
- 5
brown top
Uncover the dressing and bake for another 15 to 20 minutes until the top is golden and the center is set.
Text instructions
Preheat the oven to 350 F.
Butter a large roasting pan or deep baking dish.
Melt the butter in a skillet over medium heat, then cook the onion and celery with a little salt until soft, about 6 to 8 minutes.
Place the crumbled cornbread and torn white bread in the prepared baking pan.
Add the sautéed vegetables, beaten eggs, and sage to the bread, then stir in enough turkey broth to create a very moist mixture; include turkey drippings if using.
Cover the pan tightly and bake the dressing at 350 F for 1 hour.
Uncover the dressing and bake for another 15 to 20 minutes until the top is golden and the center is set.
Recipe from Cookbook Hub - www.cookbookhub.org