Sage And Kale Corn Bread Dressing Recipe 435

SOUTHERN CORNBREAD SAGE DRESSING

Steps:

• Preheat oven to 450 degrees.
• Combine first five ingredients. Add buttermilk and eggs, mixing well.
• Stir in celery and onions.
• Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
• Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
• When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
• Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
• Pour soup mixture over bread mixture and stir well.
• Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.

CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)

Steps:

• Preheat oven to 350º.
• Melt margarine in skillet & saute onion & celery.
• Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
• In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
• In smaller bowl, blend soup, water, eggs, & vinegar.
• Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
• Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
• If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
• NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

SAGE CORNBREAD

Steps:

• Sift the first four ingredients together and then add sage.
• In another bowl beat buttermilk, honey, eggs, and the butter together.
• Add to dry ingredients and stir only enough to moisten.
• Pour batter into 9 x 9 greased pan.
• Bake at 425 degrees for 25 to 30 minutes or until top is golden.

SAGE AND KALE CORN BREAD DRESSING RECIPE - (4.3/5)

Steps:

• Crumble corn bread coarsely onto large cookie sheet. Let stand uncovered at room temperature overnight to dry. Melt butter in heavy large skillet over medium heat. Add celery and onions and cook until tender, stirring frequently, about 12 minutes. Add kale and cook until kale wilts, about 5 minutes. Transfer mixture to large bowl. Mix in sage, salt and pepper. (Can be prepared 1 day ahead. cover and refrigerate.) Add corn bread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing.