Corn Bread Dressing

This traditional southern corn bread dressing is to be served as a side dish next to the turkey. With sweet corn bread and savory sage, this moist and flavorful dish is sure to please.


  • 1 Corn bread mix or recipe prepared a day or two ahead of time and crumbled
  • 1 stick butter
  • 3 medium onions, chopped
  • 4 stalks celery, chopped
  • 1 ½ tsp. dried sage
  • 1 tsp. poultry seasoning
  • ¾ tsp. salt
  • ½ tsp. pepper
  • 3 slices dry bread, cubed
  • 2 Tbsp. chopped parsley
  • ½ cup milk
  • 3 eggs, beaten
  • 2 to 2 ½ c. chicken stock or broth
  • 2 Tbsp. butter


Preheat oven to 350 degrees.

Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.

Add sage, poultry seasoning, salt, and pepper to onion mixture.

In a large bowl combine crumbled cornbread and toast.

Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.

Stir in onion mixture. The mixture should be very moist. Add more broth if necessary.

Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.

Bake at 350 degrees for 30 minutes, or until it turns light brown on top.

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