Follow these steps for perfect results
Cornbread
baked
Onion
chopped
Rubbed Sage
rubbed
Turkey Broth
warmed
Preheat oven to 350°F (175°C).
Bake cornbread according to recipe.
Crumble the baked cornbread into a large mixing bowl.
Chop the onion into small pieces.
Add the chopped onion and rubbed sage to the crumbled cornbread.
Mix the ingredients thoroughly.
Gradually add broth from turkey or chicken, mixing until the cornbread mixture is well soaked.
Transfer the mixture to a baking dish.
Pour additional broth over the mixture, ensuring it puddles slightly.
Bake in the preheated oven until golden brown.
Let cool slightly before serving.
Store any leftover dressing in the refrigerator.
Expert advice for the best results
For a richer flavor, use homemade cornbread.
Add crumbled sausage or bacon for extra flavor.
Adjust the amount of broth to achieve desired consistency.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance and refrigerated.
Serve warm in a rustic bowl or on a platter.
Serve alongside roasted turkey or chicken.
Pairs well with cranberry sauce and mashed potatoes.
Complements the savory flavors.
Discover the story behind this recipe
Traditional Thanksgiving side dish.
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