Cornbread Dressing, Sage and Celery

• 1 hr 5 min
• Serves 8
• Abuela

"Day-old cornbread, sage, and broth. That's the whole secret." Abuela

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 4 cups crumbled day-old cornbread
• 3 tablespoons butter
• 1 cup diced yellow onion
• 1 cup diced celery
• 2 1/2 cups low-sodium chicken broth
• 2 large eggs, beaten
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

The Method

1. 01

   Heat the oven to 375°F and grease an 8-inch square baking dish.

2. 02

   Melt the butter in a large skillet over medium heat. Add the onion and celery and cook 6 to 8 minutes, until soft.

3. 03

   In a large bowl, combine the crumbled cornbread, sautéed onion and celery, sage, salt, and pepper.

4. 04

   Whisk the broth and beaten eggs together, then stir into the cornbread mixture until evenly moistened.

5. 05

   Spread the mixture in the prepared dish and bake 35 to 40 minutes, until golden on top and set in the center.

6. 06

   Let cool 5 minutes before serving.

Abuela says: Dry cornbread makes good dressing and fresh cornbread makes a sad mess, so plan ahead, mijo.

Written with AI help and passed our automatic check. Not test-cooked, so use your head.