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Cornbread and Sage Stuffing Recipe
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Course
Side Dish
Cuisine
American
Keyword
Thanksgiving
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
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.