Twyla Sorrells's Recipe

Cornbread & Sage Dressing

Category: Veggies

About 3 cups baked cornbread, crumbled
About 1 cup biscuits or stale bread, crumbled
1 stick butter, melted
1 cup chicken or turkey broth (or cream of chicken soup)
1/2 to 1 cup milk or cream
2-4 teaspoons rubbed sage (or about 2 Tbsp fresh)
2 minced garlic cloves
1 medium onion, chopped fine
2 or 3 celery ribs, chopped
4 hard-boiled eggs, chopped fine
Salt & Pepper

Mix everything together in a large mixing bowl. Taste for seasoning and adjust as desired. I almost always add a little more sage. Spoon and press into a large greased baking dish. Bake for up to an hour in a medium oven (about 350ºF). If you bake it longer than this it will be very chewy and dry. Serve with roasted turkey, chicken, game hens, etc.

Variations:

*If you like sweet cornbread it may be used, but be warned: Not all guests will appreciate the sugar.

*Add a cup of drained cooked or smoked oysters. This is a Gulf coast favorite.

*Put fresh or dried cranberries into the dressing. Anywhere from a fourth-cup to 2 cups if you really like cranberries will do. (I personally would go with 1/4 to 1/2 cup berries because I’m not all that fond of cranberries!)

*Add more or less biscuits and dried bread, and adjust the amount of cornbread as desired. Some people don’t use any cornbread but the recipe is basically the same for dried bread stuffing.

* Chop cooked chicken or turkey and add to the dressing to serve as a dish more like a casserole.