Sage Cornbread Stuffing
If you're looking for interesting stuffing recipes for Thanksgiving, give this Sage Cornbread Stuffing a try. This cornbread stuffing recipe is a simple twist on a classic Thanksgiving dish, so you can keep tradition alive while still trying something new!
Notes
Check out other recipes from Addie K. Martin of Culicurious.
Why You'll Love This Recipe
1. Sage adds a delicious herbaceous flavor: The addition of fresh sage in this cornbread stuffing gives it a fragrant and savory taste that pairs perfectly with the buttery cornbread base.
2. Easy to make ahead of time: This Sage Cornbread Stuffing can be prepared a day in advance, allowing you to save time on Thanksgiving day and focus on other dishes.
3. Perfect for vegetarians: This stuffing is a great option for vegetarians at your Thanksgiving table, as it doesn't contain any meat and still packs a flavorful punch.
4. Versatile and customizable: Feel free to add in other ingredients like cranberries, pecans, or sausage to make this cornbread stuffing your own and cater to your personal tastes.
5. A unique twist on a classic dish: While still paying homage to the traditional stuffing, this Sage Cornbread Stuffing offers a fresh and exciting take on a holiday favorite that is sure to impress your guests.
Yields6 cups
Preparation Time1 hr
Cooking Time45 min
Ingredients
- 1 box cornbread mix
- 1 tablespoon fresh sage
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 2 tablespoon olive oil
- 1/2 cup green onion bottoms (the white part), sliced
- 1 1/2 cup onion, diced
- 1 cup celery, diced
- 2 teaspoon kosher salt
- 1/4 cup garlic, minced
- 1/2 cup green onion tops, sliced
- 2 tablespoon fresh sage, chopped finely
- 2 eggs
- 1 1/2 cup chicken stock
- 1 tablespoon butter
Instructions
- Prepare cornbread according to package directions but also add fresh sage, celery salt, and garlic powder to cornbread mix. Bake cornbread according to package directions. Elevate pan to cool once out of oven. When done with oven, turn it down to 350 degrees F for the stuffing.
- While cornbread is baking, heat the olive oil in a skillet over medium-high heat. Add onions and celery and cook for 13-15 minutes, until caramelized.
- Add garlic and cook 2 more minutes.
- Shut off heat and mix in green onion tops and sage.
- Cut cooled cornbread into 1-inch cubes and dump pan into a large mixing bowl.
- Add onion/celery mixture and stir gently to mix well.
- In a separate small bowl, beat the two eggs lightly and mix with stock. Pour into the cornbread mixture and stir gently while carefully breaking up the cornbread. Leave a few chunks in the dressing for structure.
- Put stuffing into a greased baking pan and dot the top with butter.
- Bake for 45 minutes.