Sage Cornbread Stuffing
If you're looking for interesting stuffing recipes for Thanksgiving, give this Sage Cornbread Stuffing a try. This cornbread stuffing recipe is a simple twist on a classic Thanksgiving dish, so you can keep tradition alive while still trying something new!
Notes
Check out other recipes from Addie K. Martin of Culicurious.
Yields6 cups
Preparation Time1 hr
Cooking Time45 min
Ingredients
- 1 box cornbread mix
- 1 tablespoon fresh sage
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup green onion bottoms (the white part), sliced
- 1 1/2 cup onion, diced
- 1 cup celery, diced
- 2 teaspoons kosher salt
- 1/4 cup garlic, minced
- 1/2 cup green onion tops, sliced
- 2 tablespoons fresh sage, chopped finely
- 2 eggs
- 1 1/2 cup chicken stock
- 1 tablespoon butter
Instructions
- Prepare cornbread according to package directions but also add fresh sage, celery salt, and garlic powder to cornbread mix. Bake cornbread according to package directions. Elevate pan to cool once out of oven. When done with oven, turn it down to 350 degrees F for the stuffing.
- While cornbread is baking, heat the olive oil in a skillet over medium-high heat. Add onions and celery and cook for 13-15 minutes, until caramelized.
- Add garlic and cook 2 more minutes.
- Shut off heat and mix in green onion tops and sage.
- Cut cooled cornbread into 1-inch cubes and dump pan into a large mixing bowl.
- Add onion/celery mixture and stir gently to mix well.
- In a separate small bowl, beat the two eggs lightly and mix with stock. Pour into the cornbread mixture and stir gently while carefully breaking up the cornbread. Leave a few chunks in the dressing for structure.
- Put stuffing into a greased baking pan and dot the top with butter.
- Bake for 45 minutes.
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