Traditional Sage Cornbread Dressing


Category: dressing



1/3 cup water
1 cup chopped celery
1 cup chopped onion
Corn bread crumbled (pre made)
turkey broth
2 T dried sage (more or less)
salt to taste


Bake the corn bread earlier in the day or night before. Cool. (Abt. 6 cups of crumbs.) Saute' celery and onion in water until tender, Mix into crumbs and broth from turkey until a moist mixture. Add sage and salt to taste. Optional: Use butter instead of water. Add stale bread slices crumbled to the cornbread crumbs. 1/2 black pepper and 2 eggs beaten. I don't use these ing. but you can.

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