Cornbread Dressing With Sage Flavoring

If you live in the Southwest parts of the U.S. Sage Flavored Cornbread Dressing is one of those ‘Must’ have side dishes anytime you are serving Chicken, Duck, Goose or Turkey. This dressing goes equally well with almost any pork dish.

This makes a very nice ‘basic’ cornbread dressing. It will also work well as a stuffing mix for your bird.

Basic recipe
3 – 4 Hard boiled eggs, shelled and course chopped
Giblets cooked in 1-1/2 quarts of water with 1 bay leaf until tender.
Course chop giblets, Be sure to remove bay leaf
Reserve 3-4 cups giblet water
* 3-4 cups chicken stock if you do not have the bird giblets available
1 large pan of day old cornbread
2 or 3 celery ribs, course chopped
1 white or yellow onion course chopped
2-3 tbsp. sage Start off with 2 tbsp spoons, adjust to your taste
Salt and pepper as needed
2-4 cloves garlic fine chopped
1 tsp grated ginger
1/2 cup course chopped green or red sweet bell pepper

Crumble cornbread in a large mixing bowl. Add chopped eggs, celery, onions, and giblets. Add giblet water gradually until cornbread is very moist. Bake at 375 degrees until the top crust is nicely browned.

Not from the U.S.A. Leave a comment telling me about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)


15 responses to “Cornbread Dressing With Sage Flavoring

  1. Oh yeah. Forgot. My grandma use to thoroughly boil a whole chicken, cut it up and then poking into the stuffing before baking. Delicious.

    Liked by 1 person

  2. mind if I copy/paste. Thanks.

    Liked by 1 person

  3. Interesting to see a recipe that is very like an accompaniment to our roast dinners in the UK ..we add onion and call it stuffing.

    Liked by 1 person

  4. Hmmmm. Or should I say, Yummmm. I have not heard of this dressing before. Last year we made, for Thanksgiving, wild-rice stuffing baked in pumpkins. You could get a good scoop of pumpkin along with the stuffing.

    Liked by 1 person

    • 🙂 That’s how fights get started. Every cook has their grandmothers stuffing- dressing recipe. What ever you do, never say anything negative about someones dressing.
      Dressing varies by area. Some places put bread, chestnuts, sausage, oysters, apples, rice and so on in their dressing. Being a 1,000 miles from either coast and in a semi-desert area, we do not commonly add fruit, nuts, rice or seafood to our dressing.

      Happy holiday season


  5. You’re already craving dressing too? I’m thinking of making a ham this weekend because holiday dinners can’t get here fast enough.

    Liked by 1 person

    • Smiling…. it must be the cooler weather that has my taste buds set on baked/broiled chicken and a pan of dressing.
      Mmmmm ham sounds so good. My problem is I have 4 hams in the freezer and I think the smallest one is about 12 pounds. That’s a lot of ham for 1 old guy.

      Happy weekend cooking and eating..

      Liked by 1 person

  6. Who knows, but it sounds like they are all organised. The Pilgrims and the Mayflower never made it this far south, so we don’t celebrate Thanksgiving here in Oz. 😀

    Liked by 1 person

  7. My son will be celebrating his very first all authentic Thanksgiving in the USA this year—he is studying in NYC. Thanks for the recipe—I have taken a copy of this and will email it to him!

    Liked by 1 person

  8. Excellent recommendation. Thanks!

    Liked by 1 person

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