![Sage Cornbread Dressing[1] (2)](http://gregkantner.com/blog/wp-content/uploads/2012/11/Sage-Cornbread-Dressing1-21.jpg "Sage Cornbread Dressing[1] (2)")
Y’all, it is just not just for Thanksgiving! This Southern Cornbread Dressing recipe is a great side dish with baked chicken, duck, quail, or cornish hen. But at our house, it is always one of the centerpieces next to our Thanksgiving Turkey. Of course mom always made two dressings. This one, and a sage dressing as well. Feel free to change up a few things if you like. The sage of course is optional, but as I said, mom would do both.
You’ll need:
4 cups cornbread, crumbled
4 biscuits, crumbled
4 biscuits, crumbled
1/2 lb. country sausage, cooked and drained.
4 cups homemade chicken broth or 2 cans chicken broth (13-3/4 ounce)
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted
2 teaspoon dried sage (optional)
4 cups homemade chicken broth or 2 cans chicken broth (13-3/4 ounce)
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted
2 teaspoon dried sage (optional)
Preheat oven to 425 degrees F.
Put all ingredients in a large bowl, and mix well. Mixture will be a little soupy but that’s okay, it will firm up when baking.
Pour into a greased baking dish and bake for 40 minutes.
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