Cornbread Dressing Southern W Sage Aka Holy Grail Dressing
Experience the ultimate holiday comfort food with this Southern Cornbread Dressing with Sage, lovingly dubbed the “Holy Grail” of dressings! This classic recipe combines the rustic charm of crumbled cornbread and cubed day-old bread with the bold, earthy flavors of fresh sage, parsley, and a touch of poultry seasoning. The sautéed aromatics—yellow onion, celery, and garlic—infuse the dish with depth, while a buttery, golden crust bakes to perfection in the oven. Moistened with rich chicken broth and bound with fluffy beaten eggs, this dish balances hearty Southern tradition with refined flavors. Ideal as the centerpiece of your holiday table or a comforting accompaniment to roasted turkey, this cornbread dressing is savory, herbaceous, and irresistibly soul-warming. Don't forget—the golden butter-dotted topping is the secret to that signature crispy finish! Perfect for Thanksgiving or any celebratory feast, this recipe captures the essence of Southern cooking in every bite.
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Recipe Information
Ingredients
- 6 cups (crumbled) Cornbread
- 2 cups (cubed) Day-old bread
- 1 cup (unsalted, divided) Butter
- 1 medium (finely chopped) Yellow onion
- 3 stalks (finely chopped) Celery
- 3 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh sage
- 2 tablespoons (chopped) Fresh parsley
- 4 cups Chicken broth
- 2 large (beaten) Eggs
- 2 teaspoons Poultry seasoning
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (freshly ground, or to taste) Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the crumbled cornbread and cubed day-old bread. Toss well and set aside.
In a large skillet, melt 1/2 cup of butter over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic, chopped sage, and parsley to the skillet. Cook for an additional 2 minutes, stirring constantly, until fragrant. Remove from heat.
Pour the sautéed vegetable mixture over the cornbread and bread mixture in the bowl. Use a wooden spoon to toss gently until evenly combined.
Gradually pour in the chicken broth, 1/2 cup at a time, mixing gently after each addition. The mixture should be moist but not overly soggy.
Add the beaten eggs, poultry seasoning, salt, and black pepper to the bowl. Stir until fully combined.
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
Dot the top with the remaining 1/2 cup of butter, cut into small pieces.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and slightly crispy.
Remove the dressing from the oven and let it rest for 10 minutes before serving.
Serve warm as a delicious side dish at your holiday table. Enjoy your Southern-style Cornbread Dressing with Sage!
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
