Ingredients:
3 cups crumbled cornbread
2 tablespoons butter
1 small onion, diced
½ cup chopped celery
2 large eggs, beaten
2 cups chicken stock
1 tablespoon dried sage (or more to taste)
Salt and ground black pepper to taste
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 7×11-inch baking dish.
Prepare Cornbread: Place the crumbled cornbread in a large bowl.
Sauté Veggies: In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery. Sauté until the vegetables are soft, about 5 to 7 minutes.
Combine Ingredients: Add the sautéed onion and celery to the bowl with crumbled cornbread. Stir in the beaten eggs, chicken stock, dried sage, salt, and pepper. Mix until well combined.
Bake: Pour the dressing mixture into the prepared baking dish. Bake in the preheated oven for about 30 minutes, or until the dressing starts to turn golden brown around the edges.
Serve warm and enjoy the delicious, savory flavor of this classic cornbread dressing!
