| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 tablespoons butter, divided
- 1 large Vidalia or Spanish onion, chopped (about 1 cup)
- Kosher salt and freshly cracked black pepper
- 3/4 cup water
- 6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
- 1/3 cup fresh sage leaves, about 12, stems removed
- 2 large eggs, beaten
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
- Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 504 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 131 mg |
| Sodium | 910 mg |
Reviews
This is NOT southern cornbread dressing! Where is the celery, chicken stock, hard boiled eggs, dried sage, unsweetened corn bread (an entire skillet full)???
Hands down the best (and most simply) dressing ever!!
Great recipe! I add Italian ground sausage to mine! It’s always a hit
I keep going back to this a couple times every year. The fresh sage is a game changer. It’s a simple recipe that is excellent because it’s simple. Less is more. You can use a sweet cornbread, or add celery, or sub in chicken broth, or just make as is and they’re all good.
Instead of water I boil the giblets and livers from the turkey add ,salt,pepper,and poultry seasoning and let boil for about 30 minutes gives the dressing more flavor. Then I grate up some of the livers and add to the dressing as well
I would like to try this and was wondering if I could add chicken to it and substitute with chicken broth for more flavor?
Thank you!
Has anyone tried adding cranberries to this? Trying it tonight!
So, I follow a paleo diet and have been looking for a stuffing mix I could use with some bread made with almond flour (Simple Mills brand). The bread has a cornbread consistency…so I thought I’d see how easily I could make the conversion.
Let me say, I was skeptical when I read this recipe…it’s almost TOO simple. But, I followed it to a T (with the cornbread exception.) THIS WAS DELICIOUS. There’s something magical with the browned butter, onion and sage that transforms these simple ingredients into something drool-worthy. I mean, for it to work with paleo-friendly bread…that says something.
This is now going to be on my table this Thanksgiving. Give it a shot – it’s simple, quick, and DELICIOUS!
I also used poultry seasoning instead of sage, turned out pretty good. Needed more broth than receipt calls for. Will probably make again