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Cornbread  Sage and Onion Stuffing (or dressing) is the perfect side dish for your Thanksgiving or Christmas turkey. Delicious cornbread is mixed with onion, celery and fresh sage, chicken stock is added, then baked to achieve a crispy crunchy top.

Cornbread, sage & onion stuffing in a roasting pan with a roast turkey behind

Remember the sage cornbread recipe from an earlier post? Here’s the cornbread, sage and onion stuffing it was transformed into. 

These are both my go-to recipes from 2018 that I just added some extra info to.

If you make the stuffing from the sage cornbread, keep in mind it already has sage in it so I advise only using 1 tablespoon of fresh sage instead of 2.

Use Premade Cornbread

Use your favorite cornbread for this recipe, whether it’s store-bought or the famous Jiffy mix. You’ll need two boxes of prepared Jiffy cornbread mix.

A white plate with sliced turkey, gravy, carrots, green beans, mashed potato and stuffing

Why is it called stuffing?

People call it ‘stuffing’ if it’s baked inside the turkey. If it’s made outside the turkey (like in this recipe), it’s called ‘dressing.’ This distinction is widely known, and ‘stuffing’ is the more popular term.

I’m not splitting hairs here. I’ve called this ‘stuffing’ since I could speak. When I call it ‘dressing,’ some people look at me sideways, thinking I’m talking about salad dressing. So, for simplicity and because it’s the term everyone knows, I call it stuffing.

Cranberry Sauce and Stuffing

I am not the cranberry eater in the family. For me, the cornbread stuffing adds just enough sweetness and mixed with the onions and earthiness of the sage for me it’s the best dish on the table. But I do have a fabulous and fresh Quick Cranberry Orange Sauce for you cranberry fans. Picture below.

A closeup of cranberry orange sauce in a bowl that is very chunky

I have been known to eat way too much of it before it reaches the table, which is silly on my part because then I’m not hungry for my Thanksgiving dinner. I can’t help it, I love my stuffing that much.

A closeup of cornbread with flecks of green celery, sage and onion

Pan Size for Cornbread Stuffing

This recipe fits a 7 x 9-inch/18 x 23 cm (1.5 quart) rectangle casserole dish.  A 9 x 5 inch/23 x 13 cm,  or 8 x 8 inch/20 x 20 cm square dish would also work.

Can you make cornbread dressing the day before?

Yes! I highly recommend this as it is one less thing you have to prepare. Just make the recipe, transfer to a casserole dish, cover and refrigerate. When you need it, bake per the recipe, 350°F/180°C. for 20-25 minutes.

Leftover Cornbread, Sage and Onion Stuffing

If you have leftover stuffing, then you must also have leftover turkey and cranberry. Why not make my really easy Leftover Turkey, Stuffing and Cranberry Sausage Rolls? (pictured below).

The inside of a turkey, cranberry and stuffing sausage rolls

If you’ve tried this Cornbread, Sage and Onion Stuffing or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 4

Cornbread, Sage and Onion Stuffing

A rectangle baking dish of Cornbread sage and onion stuffing

Delicious cornbread is mixed with fresh sage, onion and celery, moistened with stock then baked to achieve a crispy crunchy top.

Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes

Ingredients

  • 4 tablespoons (57 grams) butter, unsalted
  • 8 ounces (226 grams) yellow onion, chopped
  • 4 celery stalks, chopped small
  • 1 1/4 cups (295 ml) chicken or vegetable stock
  • 2 tablespoons fresh sage, chopped
  • 6 cups (1.5 kg) cornbread, broken into large pieces
  • Salt

Instructions

  1. Preheat oven to 350°F/180°C. Butter the baking dish you're using.
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery, cook stirring often for 5 minutes until softened. Add 1/2 cup of chicken stock and simmer for 3 minutes.
  3. Add the fresh sage and cornbread, stir to mix well. * see note
  4. Add the rest of the stock and stir well to combine. ** see note
  5. Test for seasoning. Depending on how salty the chicken stock is, add a pinch of salt if needed.
  6. Transfer the stuffing into the baking dish and bake for 20-25 minutes until it starts to brown on the top.

Notes

* Only add 1 tablespoon of fresh sage if you are using my sage cornbread.

** Only add as much stock as you like depending on how moist you like your stuffing.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 567Total Fat 21gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 103mgSodium 1309mgCarbohydrates 78gNet Carbohydrates 0gFiber 1gSugar 2gSugar Alcohols 0gProtein 17g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Side dishes