Hi again!! I hope everyone has had a wonderful Thanksgiving week. We have been so busy and had so much fun with our family!
Today I’m going to share with you the recipe passed down to me from my grandmother for her delicious sage dressing. It just wouldn’t be Thanksgiving without it! It is a really easy recipe that I’ve been eating my whole life and making for at least half of lol.
First things first. This recipe starts with a simple basic cornbread. I usually buy white self-rising cormeal but the store was out the day I shopped so we used yellow this time and I couldn’t tell a bit of a difference in the taste.
We make 2 9×13 sized pans of cornbread. Then when it is cool enough to handle, I cut it into little squares and store in a gallon zipper bag until the day I’m making dressing. I usually bake the cornbread a day or two before.
Then, on the day I’m cooking, I gather all my ingredients and The Dressing Pan. I don’t know where my grandmother got the pan but it’s huge lol. After gathering everything together, it’s a simple matter of throwing it all in the Dressing Pan.
First crumble the cornbread with your hands to get all the lumps out. Then add in broth, cream soups, turkey, and onion. Next is to season the mixture. The eggs in this recipe were already baked in the cornbread so it is safe to taste. That makes it super easy to get just the right amount of sage, salt etc.
Finally I smooth it all out nice and neat with a wooden spoon and top it with a whole stick of salted butter. Pop it in the oven just until the butter melts and then stir it all back up, smooth it out again and bake until done. Turns out delicious every time. Sometimes even in the summer months we get a craving and I whip Granny’s dressing up with chicken instead of turkey. Occasionally, I even make an extra pan for the freezer. It’s really easy and versatile.
I’m including a printable version of this recipe below. I hope you try it out and let me know what you think down in the comments or email me! Happy holidays!!
Granny's Southern Sage Dressing
A traditional cornbread dressing enhanced with sage, perfect for Thanksgiving dinner.
- 2 pans prepared cornbread
- 2 cups shredded turkey
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- 1 medium onion, finely diced
- 1 stick butter
- 6-8 cups turkey broth OR 2-4 cans chicken broth
- water (in case the mixture is too thick)
- garlic powder
- salt and pepper
- 1-2 tsp. ground sage
- Crumble cornbread.
- Add all the other ingredients and season to taste.
- Bake at 350 until onions are tender and dressing is as dry as you like.
- Serve alone or with cranberry sauce or gravy.