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
Yield: Makes enough stuffing to fill an 18-pound turkey or a 2 quart baking dish.
- 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
- 1/2 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
- 1/2 cup finely chopped flat-leaf parsley
- 6 cups crumbled cornbread
- 1/2 cup milk, or as necessary, for moistening
- 4 tablespoons unsalted butter if baking separately
- Salt to taste
- Freshly ground pepper to taste
1. 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.
2. 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.