Yes! I highly recommend this as it is one less thing you have to prepare. A 9 x 5 inch/23 x 13 cm, or 8 x 8 inch/20 x 20 cm square dish would also work.Ĭ an you make cornbread dressing the day before? Pan size: This recipe fits a 7 x 9 inch/18 x 23 cm (1.5 quart) rectangle casserole dish. I can’t help it, I love my stuffing that much. I have been known to eat way too much of it before it reaches the table, which is silly on my part because then I’m not hungry for my Thanksgiving dinner. But I do have a fabulous and fresh Quick Cranberry Orange Sauce for you cranberry fans. For me, the cornbread stuffing adds just enough sweetness and mixed with the onions and earthiness of the sage for me it’s the best dish on the table. I am not the cranberry eater in the family. So for ease and because it’s what everyone knows, I call it stuffing. I have called it dressing to some people and look at me sideways (they think I’m talking about a salad dressing). I have called this stuffing since I could speak. If it is made outside the turkey (like this recipe) it is dressing. Why is it called stuffing? If it baked is inside the turkey, it is stuffing. If you make the stuffing from the sage cornbread, keep in mind it already has sage in it so I advise only using 1 tablespoon of fresh sage instead of 2. Remember the sage cornbread recipe from an earlier post? Here’s the cornbread, sage and onion stuffing it was transformed into. Delicious cornbread is mixed with onion, celery and fresh sage, chicken stock is added, then baked to achieve a crispy crunchy top. Cornbread Sage and Onion Stuffing (or dressing) is the perfect side dish for your Thanksgiving or Christmas turkey.
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