Make your Thanksgiving memorable with this classic side dish!
Every year, Chef Bob and his team cook Thanksgiving meals to go for anyone who wants to take a break from the kitchen. Whole pit-smoked turkeys, sweet potatoes, cranberry sauce, roasted vegetables, green bean casserole—we have everything you need to fill your table with a Thanksgiving feast.
One of our favorites is a cornbread and sage stuffing that is simple to make and truly delicious. For anyone who does want to cook at home this year and is looking for a classic Southern stuffing recipe, we have it for you here:
Cornbread and Sage Stuffing Recipe
- 2 tablespoons extra virgin olive oil (or 1 tablespoon each olive oil and unsalted butter)
- 1 large onion (finely chopped)
- 4 stalks celery (cut in small dice)
- ½ tsp salt
- 4 garlic cloves (minced)
- 2 teaspoons rubbed sage (or 2 tablespoons chopped fresh sage)
- 1 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
- ½ cup finely chopped flat-leaf parsley
- 6 cups crumbled cornbread
- ½ cup milk (or as necessary, for moistening)
- 4 tablespoons unsalted butter if baking separately
- Salt to taste
- Freshly ground pepper to taste
Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion.
Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery.
Cook together for another few minutes, until the onion is tender.
Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
Transfer to a large bowl, and add the remaining ingredients.
Combine
well. Taste and adjust salt. Moisten as desired with milk.
- Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart (11″ x 7″) baking dish.
Dot with butter.
Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
Yield: Makes enough stuffing to fill an 18-pound turkey or a 2 quart baking dish.