Bring a Southern dish to your Thanksgiving table with this sage and cornbread stuffing…
Stuffing has always been one of my favorite foods. My father was in the military and every year we would go to the base for a Christmas dinner. There was all the normal foods. Turkey, ham, potatoes, beans and of course stuffing. My dad would laugh as I piled my plate high of stuffing and very little of everything else. I’m not quite sure why I love stuffing so much. Check that. I do know why. It’s bread. I have a small obsession with bread. Basically, if it is bread or made with bread I’m going to love it. I would not be a prime candidate for the Atkins diet that is for sure!
Now this stuffing was by far my favorite BUT we only had this stuffing once a year. That of course was on Thanksgiving. It has the perfect balance of sweet cornbread, crunchy white bread and the delicate hint of sage. Word to the wise. Be careful with the sage. Talk about a spice that can be overpowering! Just ask my dad. One year he was in charge of making the stuffing and it turned out green. I’m not even kidding. Green. Sage green to be exact. To this day that is one of my favorite Thanksgiving memories. Sometimes when I’m around my dad I start singing “Rosemary, thyme and sage” but of course I scream the word “SAGE” and then he laughs and calls me a “smart ass”…haha. He is totally going to kill me for telling this story by the way. I’m just waiting for the phone call….
I’m also submitting this recipe to Side Dish Showdown on Cinnamon Spice & Everything Nice.
Sage and Cornbread Stuffing
Yield: 9x13 dish
Prep Time: 20 minutes
Cook Time: 45 - 60 minutes
Total Time: 65 - 80 minutes
8 slices of toast - cut into cubes
1/3 of Jiffy cornbread - cooked and crumbled
1 tablespoon milk
1 stalk celery - chopped
1 onion - chopped
1/2 teaspoon sage
Salt and pepper to taste
Chicken or turkey stock
Source: Nutmeg Nanny
Mix all the above together except the broth. Moisten the dressing with the broth until it is moist enough. If you are stuffing a turkey, it can be less moist but if just baking in a dish, moisten quiet a bit. (Don't make it runny but close.)
Bake at 350 until knife comes out clean. It is about 45 minutes-1 hour. You will be able to tell when it is done.