CORNBREAD-SAGE DRESSING
Make and share this Cornbread-Sage Dressing recipe from Food.com.
Provided by Bev I Am
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a mixing bowl; mix well.
- Stuff poultry cavity lightly, or place in a well greased 13x9x2" baking pan.
- If baking in pan, bake at 350 F for 30 minutes, or until done.
- Makes enough dressing to stuff a 10-12 pound turkey.
Nutrition Facts : Calories 219.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 80.7, Sodium 575.6, Carbohydrate 27.9, Fiber 2, Sugar 3.2, Protein 8.7
SOUTHERN CORNBREAD SAGE DRESSING
My mom has made this for years at Thanksgiving and now I am carrying on the tradition. Truly Southern dressing, I believe this recipe originated in Southern Living sometime in the early to mid 80s.
Provided by AngelaTN
Categories Thanksgiving
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Combine first five ingredients. Add buttermilk and eggs, mixing well.
- Stir in celery and onions.
- Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
- Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
- When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
- Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
- Pour soup mixture over bread mixture and stir well.
- Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.
Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 3, Cholesterol 46.2, Sodium 1234.1, Carbohydrate 36.9, Fiber 3, Sugar 5.9, Protein 9.4
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
SAGE CORNBREAD
Make and share this Sage Cornbread recipe from Food.com.
Provided by Rick Young
Categories Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Sift the first four ingredients together and then add sage.
- In another bowl beat buttermilk, honey, eggs, and the butter together.
- Add to dry ingredients and stir only enough to moisten.
- Pour batter into 9 x 9 greased pan.
- Bake at 425 degrees for 25 to 30 minutes or until top is golden.
Nutrition Facts : Calories 92.5, Fat 3.2, SaturatedFat 1.7, Cholesterol 32.8, Sodium 115.8, Carbohydrate 13.6, Fiber 0.7, Sugar 3, Protein 2.6
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SAGE CORNBREAD DRESSING RECIPE | MYRECIPES
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5/5 (2)Total Time 2 hrs 7 minsServings 8-10
- Prepare cornbread according to package directions for a double recipe. Let cool 30 minutes; crumble into a large bowl.
- 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.
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