Sage Cornbread Dressing

Name: Sage Cornbread Dressing
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 10
Cuisine: Southern
Ingredients: 79 milliliters butter; 237 milliliters chopped celery; 591 milliliters chicken broth; 340 grams packages buttermilk cornbread mix; 2 larges eggs, lightly beaten; 118 milliliters chopped onion; 1 teaspoons pepper; 1 leave Garnish: fresh sage; 0 teaspoons salt; 4 slices white bread slices, cut into 1/2-inch cubes (about 2 cups); 1 Tbsp chopped fresh or 1 1/2 tsp. dried sage

Sage Cornbread Dressing might be just the Southern recipe you are searching for. This recipe makes 10 servings with 244 calories, 5g of protein, and 12g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have buttermilk cornbread mix, 1/2 tsp. sage, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 47 minutes.

Instructions

Prepare cornbread according to package directions for a double recipe.

Ingredients you will need

Cornbread

Let cool 30 minutes; crumble into a large bowl.

Equipment you will use

Bowl

Melt 1/3 cup butter in a large skillet over medium heat; add chopped celery and onion, and saut 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.

Ingredients you will need

Bread Cubes

Cornbread

Butter

Celery

Pepper

Onion

Sage

Salt

Equipment you will use

Frying Pan

Bowl

Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Ingredients you will need

Chicken Broth

Egg

Equipment you will use

Baking Pan

Bake at 350 for 45 to 50 minutes or until golden brown.

Equipment you will use

Oven

Garnish, if desired.

Note: For testing purposes only, we used Martha White Cotton Country Cornbread

Ingredients you will need

Cornbread

Mix. To make ahead, prepare recipe as directed through Step Cover with plastic wrap; cover with heavy-duty aluminum foil or container lid. Freeze unbaked dressing up to 3 months, if desired. Thaw in refrigerator 24 hours.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Let stand at room temperature 30 minutes.

Bake, uncovered, at 350 for 1 hour and 10 minutes to 1 hour and 15 minutes or until golden.

Equipment you will use

Oven

Sausage Dressing: Prepare recipe as directed through Step Omit 1/3 cup butter. Cook 1 (16-oz.) package pork sausage in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink.

Ingredients you will need

Sausage

Butter

Meat

Equipment you will use

Frying Pan

Remove cooked sausage from skillet using a slotted spoon, and drain, reserving 2 tsp. drippings in skillet.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Frying Pan

Add chopped celery and onion, and saute 10 to 12 minutes or until vegetables are tender; stir in sage, pepper, and salt. Stir in cooked sausage. Proceed with recipe as directed. Follow make-ahead directions, if desired.

Ingredients you will need

Vegetable

Sausage

Celery

Pepper

Onion

Sage

Salt

Oyster Dressing: Prepare recipe as directed through Step 2, stirring 1 (12-oz.) container fresh oysters, drained, into cornbread mixture. Proceed with recipe as directed, increasing bake time to 50 to 55 minutes or until golden. Follow make-ahead directions, if desired.

Ingredients you will need

Cornbread

Oysters

Equipment you will use

Oven

Equipment

Ingredients

Servings:

79milliliters

butter 237milliliters

chopped celery 591milliliters

chicken broth 340grams

packages buttermilk cornbread mix 2larges

eggs, lightly beaten 118milliliters

chopped onion 1teaspoons

pepper 1leave

Garnish: fresh sage 0teaspoons

salt 4slices

white bread slices, cut into 1/2-inch cubes (about 2 cups)1Tbsp

chopped fresh or 1 1/2 tsp. dried sage

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Domaine Leseurre Dry Cuvee Classique Riesling. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 23 dollars per bottle.