Betty's Southern Cornbread-Sage Dressing Recipe

In this video, Betty demonstrates how to make her original Southern Cornbread-Sage Dressing recipe. Using a surprising twist, Betty makes her dressing juiciest and tastiest ever!

Ingredients:

1/2 medium to large onion, chopped
1 stalk celery, chopped
1/2 stick margarine
2 1/2 cups herb-seasoned stuffing mix
2 1/2 cups homemade cornbread (Or, use 2 1/2 cups of cornbread-flavored stuffing mix.)
1 teaspoon ground sage
2 1/2 cans (about 16 oz. each) chicken broth
cooking spray

Melt 1/2 stick margarine in a skillet on the stove. Add 1/2 onion (chopped) and 1 stalk celery (chopped). Saute the onion and celery until the onion is clear. Remove from heat. In a large mixing bowl, combine 2 1/2 cups herb-seasoned stuffing mix and 2 1/2 cups cornbread (or cornbread stuffing mix). Add 1 teaspoon ground sage. Mix thoroughly. Add onion and celery mixture to stuffing-sage mixture, and mix all together. Now, add 2 1/2 cans chicken broth (or enough until mixture is *very* soupy. Spray an 8-inch by 12-inch Pyrex dish with cooking spray, and spoon the completed dressing into the dish. If it is not "swimming" in broth, you may add a little more over the top at this time. (Making it soupy is the key to success with the juiciness of this recipe.) Place the dish of dressing in an oven that has been preheated to 350 degrees. Bake 30 to 45 minutes, or until your desired doneness. It should be crispy around the top, but nice and juicy when you dip into it. You won't need another dressing recipe after you try this one! My (extended) family has designated me as the dressing-maker at Thanksgiving, and I am telling you my secret of success!!!

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[BNforever2009]

my mom used to make this on holiday dinners regularly--she would make this with turkey or whole baked ckicken and sometimes with duck. She was real good with that. She did everything by taste and wouldnt give no one her recipes. I wanna learn how to make this, i will follow your videos.

[bettyskitchen]

@BNforever2009 A lot of my recipes came from my mother (who never wrote the recipes down). I have had to figure out the amounts on everything!

--Betty  :)

[ohpineapples]

HI Betty! I was reading your ingrediants& I noticed your recipe said 2 use

"ground sage" & all I had was rubbed sage in my pantry.I wondered if I should buy another 1 or not. I didn't know so I did re-buy it, but this time I bought ground sage like your said. My question is what is the difference in the two? I looked at the rubbed sage before I went 2 the store& it looked in some places sorta like green cotton.That's the only way I can think 2 say it lol. What's the difference in the 2 ways?

[bettyskitchen]

@ohpineapples Ground sage is the whole chopped leaf. Rubbed is the outer soft fluffy part with the majority of the flavor. It would be okay to use them interchangeably.

--Betty :)

[ohpineapples]

Betty I will be making this also for my thanksgiving this year. I will be making enough to stuff about a 18 pound turkey. I figured out on my own how much what ingrediants to doubled. What I need to know since I will be making quite a bit more than what you have on your video is ...how much Sage should I put in?? I don't think that 1 teaspoon of sage will be enough. My question to you is how much Sage should I use to make enough for a 9X13X2 inch casserole dish? Thanks a bunch!

[bettyskitchen]

@ohpineapples For 13 x 9 x 2, I would use 2 teaspoons to 1 tablespoon (3 teaspoons).

--Betty :)

[bigfire333]

looked thru alot of videos...you have a good recipe in my opion. thanks betty!

[yesjenisback]

ty so much u saved my life ;)

[ratio1bikes]

cut the bell pepper,onion and celery in small pieces so the people will enjoy it.

[ratio1bikes]

you can cook your corn bread 2 or three weeks ahead and freeze it, also i use 2stalks of celery 1 bell pepper freeze it in a zip loc bag Dont freeze the the onion,1whole onion.on the day you cook, use in a skillet use a half stick of butter or whatever u use,put all the frozen bell pepper,celery and add onion to the butter.in your dressing pan butter it and crumble the frozen corn bread then add seasoning or stock. I use poultry and sage to mine.then cook for45 min to brown on top.

[bettyskitchen]

@dapletd Thanks for the comment and for the good ideas!

--Betty :)

[adamcrewmen]

I Just moved up to L.A., orignally from West Texas and having to do my own Thanksgiving cooking this year. I looked through alot of videos and finally came across yours. It was so helpful. I love the simpicity of southern foods and also the memories it brings back.... Thanks So much Betty

[buttafly312]

Question: Can this dressing be put

together the night before and then

cooked the next day? I was wondering

about all the liquid it would be sitting

in over night.

[buttafly312]

Hi Betty. Your a life saver. I needed a dressing recipe and I came upon this

one. This is so easy and I know it's

going to taste great. I will be making

this for thanksgiving. Thank You!