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Best Southern Cornbread Dressing with Sage

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A comforting, savory Southern cornbread dressing featuring crispy edges, a custardy center, and the aromatic flavor of fresh sage and butter. This easy recipe is perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 large loaf yellow cornbread, baked and crumbled (approx. 8–10 cups)
  • 1/2 cup unsalted butter, melted
  • 2 medium yellow onions, finely diced
  • 3 stalks celery, finely diced
  • 1/4 cup fresh sage leaves, chopped
  • 1 tablespoon fresh thyme leaves, stripped
  • 2 to 2.5 cups warm chicken stock (low-sodium)
  • 3 large eggs, beaten
  • 1/4 cup heavy cream
  • 1 teaspoon salt (plus more to taste)
  • Black pepper, to taste

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
  2. Ensure cornbread is completely cool and crumble it into bite-sized chunks in a large mixing bowl.
  3. Heat 1/2 cup melted butter in a large skillet over medium heat. Add diced onions and celery; cook for 8-10 minutes until soft and translucent.
  4. Add chopped sage and thyme to the skillet in the last minute of cooking to release their oils.
  5. Add the sautéed vegetable and herb mixture to the bowl with the crumbled cornbread and toss gently.
  6. In a separate bowl, whisk together beaten eggs, heavy cream, and warm chicken stock.
  7. Pour the liquid mixture over the cornbread mixture. Fold gently to combine, pressing down lightly to ensure all bread is wet.
  8. Let the mixture rest for 10-15 minutes to allow the bread to absorb the liquid.
  9. Transfer the mixture to the prepared baking dish and smooth the top. Dot the surface with small pats of butter for a crispy crust.
  10. Bake for 45-50 minutes until the top is golden brown and a knife inserted into the center comes out clean. If browning too fast, cover loosely with foil for the last 15 minutes.
  11. Let the dressing rest for 10 minutes before serving to allow it to set.

Notes

Use day-old cornbread for best results to avoid a soggy texture. If using fresh cornbread, bake it at 300°F for 10 minutes to dry it out first. Ensure the chicken stock is warm but not hot to prevent scrambling the eggs. The dressing can be assembled ahead of time and refrigerated overnight; let it come to room temperature before baking.

Nutrition

Keywords: cornbread dressing, southern dressing, sage dressing, thanksgiving side dish, holiday recipes, comfort food, easy dressing recipe

Find it online: https://livelybite.com/best-southern-cornbread-dressing-with-sage-easy-recipe/