Cornbread and Sage Wild Rice Dressing, rich and moist, savory and crisp, and a uniquely delicious side dish for a Thanksgiving meal.
For me, there can never be too many Southern cornbread dressing recipes. I for one do not think dressing is just for a Thanksgiving meal. We love it all year long.
This recipe came about with wanting to serve a wild rice dish alongside a new pork chop recipe I created this summer.
I had a portion of cornbread in the freezer but not enough to make some dressing. And one box of quick cook wild rice in the pantry but not enough to make wild rice dressing. You see where I am going with this. Yes. I decided to combine the two and make cornbread and wild rice dressing.
I also had some fresh sage in the refrigerator that need some attention too so there you have it, a recipe is born.
The dressing turned out especially delicious. We loved it. The fresh sage minced in the mixture adds so much depth to the taste. This is the perfect side dish to serve with chicken, pork chops, and yes turkey.
Hope you will try this recipe soon. Enjoy!
Yield: 10-12
Cornbread and Sage Wild Rice Dressing
A rich and moist, savory and crisp, and a uniquely delicious side dish for a Thanksgiving meal.
prep time: 30 MINScook time: 45 MINStotal time: 75 mins
ingredients:
- 6 cups crumbled cornbread (recipe)
- 1 (UNCOOKED) box (including seasoning packet) Uncle Ben's Original Long Grain Wild Rice
- 1 cup chopped onions
- 1 cup chopped green onions
- 1 cup chopped celery
- 1 tablespoon minced fresh sage
- 1 1/2 teaspoon poultry seasoning
- 4 whole eggs
- 2 cups milk
- 2-4 cups chicken stock (or turkey stock) See Note at the bottom.
- 1 1/2 teaspoon salt
- 1 teaspoon coarse black pepper
- 1/2 cup melted butter, cooled to room temperature
- 6 fresh whole sage leaves
instructions
- Preheat oven to 375 degrees F. Grease a 9x13 inch dish; set aside.
- In a large bowl, add all the ingredients as listed EXCEPT THE 1/2 CUP BUTTER. Using a potato masher, mash all together until mixed well.
- Pour mixture into the prepared dish. Arrange fresh sage leaves across the top. Pour/drizzle melted butter evenly over the top of the dressing.
- Bake for 45 minutes checking to see if the dressing is done around 30 minutes. The dressing should be golden brown and completely cooked inside. If not cooked enough place back in the oven for another 10-15 minutes more.
notes
When adding the chicken stock, start with 2 cups and add a 1/2 cup at a time to mix. We like our dressing really moist but if you like your dressing on the dryer side add accordingly. Add more poultry seasoning if desired.
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