My Turn for Us

Great Food, Creative DIY & Backroads Travel

Main navigation

How to Make Old fashioned Cornbread Dressing

by 19 Comments

We know there are zillions of stuffing or dressing recipes out there but we are a traditionalist kind of peoples.  We like Old Fashioned Cornbread Dressing.   

 We like what we grew up with, cornbread dressing with loads of sage, the way Mom used to make.  

Old Fashioned Cornbread Dressing

We may have changed a few things but we believe that just enhances this traditional family recipe and since mom never wrote it down, we may have nailed it exactly the way she made it.      


One of the changes we made to this old fashioned cornbread dressing was adding a unique dried sage.   My daughter and I found and tried this sage called, “Rubbed Dalmatian Sage” a few years ago and now we always use it. We believe it’s totally packed with intense sage flavor and is perfect for our stuffing.  It really makes a difference for all you sage lovers out there.  

We jokingly call it, “The sage that was rubbed on the dog”!  Seriously it’s simply the best in our book.  If you can’t find it in your local market, it can be ordered from Amazon right here,   McCormick Gourmet Collection-Rubbed Dalmatian Sage.  


This is an easy dish that can be made the day before from cornbread made the day before that.  So it should give you a giant jump on Thanksgiving. 

And since you have this down, get a jump on Christmas come shopping with me over at Wayfair   I am totally going after those Reindeer Salt and Pepper shakers.  
I hope you enjoy!
Happy Thanksgiving! 

Also, don’t forget to scroll to the bottom for more Thanksgiving recipes! 


Old Fashioned Cornbread Dressing

Ingredients
Instructions
1. Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
2. In a large mixing bowl, crumble the cornbread and add the salt, pepper, sage and the sautéed veggies
3. Add the broth to the cornbread mixture 1 cup at a time until the mixture is a thick like pudding
4. Beat the eggs and mix into the cornbread mixture. Gently spoon into a large baking dish and bake at 350 degrees for an hour, uncovered
+This same recipe could also be used to stuff your Thanksgiving Turkey. Instead of placing it into the baking dish, just stuff your bird and follow the directions on cooking your stuffed Turkey.
Powered by Recipage

amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “mytufous-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “Evelyn’s Favorite Amazon Picks”;
amzn_assoc_asins = “B00IIX5Y34,B002W5JPKC,B01789J4TI,B00K8QXBXY,B00YC2QGYQ,B00P9U96NS,B0074ZU1IA,B000F9JP3O”;
amzn_assoc_linkid = “89c654c59abcf47761f440ee6b9b654a”;

Some of our other Favorite Recipes to serve at Thanksgiving:

Feta Cheese, Pecan and Cranberry Salad

Corn Casserole

 Turkey Gravy

Moist Roast Turkey



Reader Interactions

Subscribe

for your weekly Updates!

Comments

  7. Hi Evelyn,
    Thank you God for Cornbread Dressing (Stuffing), how could we have Thanksgiving without it? Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

    Reply

  10. I am laughing so hard over the sage that was rubbed on the dog that my husband thinks I'm crazy. I love sage and think it gets overlooked way too much.

    Thanks for sharing your cornbread stuffing. I love holiday sides.

    Reply

  13. This recipe is almost identical to the recipe I have been using for years that I got from my mother. The only thing I did differently was to cut back on the sage and use poultry seasoning, but after reading about the Rubbed Dalmatian Sage I may use it next year – it sounds wonderful!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Pinterest
Facebook
Twitter
Google+