Traditional Sage Cornbread Dressing

Traditional Sage Cornbread Dressing

1/3 c. butter or margarine
1 c. chopped celery
1/2 c. chopped onion
6 c. crumbled Martha White Country-style cornbread
4 slices bread, torn into small pieces (2-1/2 cups)
1 tsp. dried sage leaves
1/2 tsp. pepper
3 cups chicken broth
2 eggs, beaten

Heat oven to 450 degrees. Grease 13×9-inch (3 quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion, cook until tender, stirring occasionally.

In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage, and pepper; mix well. Add broth and eggs; mix well. Pour into greased baking dish.

Bake at 450 degrees for 30 minutes or until golden brown.

10 servings

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