Roadhouse Cornbread and Sage Stuffing Recipe

Cornbread and sage stuffing at the Roadhouse.

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 at the Roadhouse.

Cornbread and Sage Stuffing Recipe

Course Side Dish
Cuisine American
Keyword Thanksgiving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • 2 quart baking dish

Ingredients

  • 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

Instructions

  • 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.

Notes

Yield: Makes enough stuffing to fill an 18-pound turkey or a 2 quart baking dish.

Never fear, BBQ is still here!We're still serving up really good American food.

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