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Preheat oven: Start by preheating your oven to 350°F (175°C).
Sauté vegetables: In a skillet over medium heat, melt the butter. Add the diced onion and chopped celery, sautéing until they’re translucent and tender (about 5 minutes).
Mix ingredients: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, beaten eggs, chicken stock, and dried sage. Mix thoroughly until well combined.
Season: Add salt and ground black pepper according to your taste preference.
Transfer & bake: Pour the mixture into a greased baking dish, spreading it out evenly. Bake in the preheated oven for 45 minutes, or until the top turns a delightful golden brown and the dressing is set.
Serve & enjoy: Once baked, let it cool slightly before serving. Pair with your favorite main dishes and enjoy the comforting taste of home!
Pro Tip: For a richer flavor, consider using homemade chicken stock. It brings a depth of taste that’s incomparable to store-bought varieties.
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