If you’ve ever wondered how to bring that comforting, soul-satisfying side dish to your holiday table or weeknight dinner rotation, look no further than this Cornbread Dressing with Sage, Celery, and Buttermilk Recipe. It’s that perfect balance of fluffy, savory cornbread mingled with aromatic sage, crisp celery, and the tangy richness of buttermilk—a combination that transforms humble ingredients into a creamy, flavorful masterpiece. Whether you’re a seasoned cook or a kitchen newbie, this dressing will quickly become a beloved staple you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and magic of this Cornbread Dressing with Sage, Celery, and Buttermilk Recipe. These essentials each add their own special touch—from the buttery richness and subtle tang of buttermilk to the herbal warmth of sage, every item is key in building layers of flavor and texture.
- 1 cup butter (divided): Using butter adds creaminess and a golden richness essential for the perfect dressing texture.
- 3 cups self-rising cornmeal mix (White Lily or Martha White): This forms the hearty, fluffy base that gives the dressing its iconic cornbread flavor.
- 1 cup all-purpose flour: Helps bind ingredients and contributes to the ideal crumb structure.
- 3 large eggs: Acts as a natural binder and offers richness to the bread mixture.
- 3 cups buttermilk: Brings tang and moisture that tenderizes the cornbread, making it irresistibly soft.
- 3 cups soft fresh breadcrumbs (pulse day-old bread in food processor): Adds texture and helps the dressing absorb all those wonderful flavors.
- 1 large sweet onion (diced): Infuses a subtle sweetness and aroma that balances the savory elements.
- 4 ribs celery (diced): Provides a fresh crunch and earthy undertone, complementing the herbs.
- 3 to 4 tsp dried sage (to taste): The star herb here—imparting that signature earthy, slightly peppery warmth.
- 4 tsp dried parsley: Adds fresh color and a mild herbal note.
- 1 Tbsp seasoned pepper: A blend of spices to enhance the overall savoriness with a gentle kick.
- 7 cups low-sodium chicken broth: Moistens the dressing perfectly while infusing savory depth without overpowering.
- 4 large eggs: Additional eggs for that perfect custardy hold and silky texture once baked.
How to Make Cornbread Dressing with Sage, Celery, and Buttermilk Recipe
Step 1: Prepare the Cornbread Base
Start by melting half of the butter and mixing it with the self-rising cornmeal, flour, 3 eggs, and buttermilk. Pour this batter into a greased baking pan and bake until golden and set, about 20 minutes. This freshly baked cornbread is the foundation of the dressing, light yet substantial, ready to soak up all those wonderful broth and spices later.
Step 2: Sauté the Vegetables
While the cornbread is baking, melt the remaining butter in a large skillet over medium heat. Add the diced onion and celery, cooking gently until they soften and their natural sweetness blooms. This step is crucial because it builds flavor by caramelizing the veggies just right, ensuring your dressing is never bland.
Step 3: Combine and Season
Once the cornbread has cooled, crumble it into a large mixing bowl. Toss in the soft breadcrumbs, sautéed vegetables, dried sage, parsley, and seasoned pepper. Mix thoroughly to spread the herbs and spices evenly through the mixture. This aromatic blend is what gives the dressing its signature comforting taste and inviting fragrance.
Step 4: Add Broth and Eggs
Whisk the remaining 4 eggs into the chicken broth, then gradually pour the liquid over the cornbread mixture, stirring gently as you go. The mixture should be moist but not soupy—just the right consistency where everything holds together beautifully once baked.
Step 5: Bake to Perfection
Transfer the combined dressing into a buttered baking dish and cover loosely with foil. Bake at 350°F (175°C) for about 45 minutes, then remove the foil to allow the top to brown nicely for another 15-20 minutes. The result is a golden, fragrant dressing with crispy edges and a tender, flavorful interior.
How to Serve Cornbread Dressing with Sage, Celery, and Buttermilk Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few whole sage leaves on top adds a fresh, vibrant element that brightens the warm, earthy flavors. For an extra touch, a drizzle of melted butter right before serving creates an irresistible glossy finish.
Side Dishes
This dressing pairs like a dream with roasted poultry, especially turkey or chicken, but also stands strong alongside glazed carrots, green beans almondine, or a crisp, refreshing salad. The creamy texture and herbal notes complement a wide range of sides.
Creative Ways to Present
For a twist, try serving this dressing in individual ramekins or hollowed-out acorn squash halves for a charming rustic presentation. You can also top it with toasted pecans for added crunch and flavor contrast. It’s a great dish to customize for special occasions or casual dinners alike.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread dressing keeps well in an airtight container in the fridge for up to 4 days. This makes it perfect for enjoying next-day lunches or reheating for a quick meal without losing any of its wonderful flavors.
Freezing
If you want to make this Cornbread Dressing with Sage, Celery, and Buttermilk Recipe ahead of a big gathering, it freezes beautifully. Just let it cool completely, then wrap tightly in foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered in a 350°F oven for about 20 minutes or until warmed through, adding a splash of chicken broth or butter if it seems dry. The slow reheating keeps the dressing moist and helps restore the freshly baked texture.
FAQs
Can I use homemade cornbread instead of store-bought cornbread?
Absolutely! Homemade cornbread works wonderfully, especially if it’s a bit on the dense side, as it will soak up the broth well and add that fresh-baked flavor you’re aiming for.
Can I substitute fresh sage for dried sage?
Yes, but you’ll want to use more fresh sage since it’s less concentrated—about three times the amount by volume compared to dried. It will bring a lovely, bright herbal note to the dressing.
Is it possible to make this recipe vegetarian?
Definitely! Simply swap the chicken broth for a rich vegetable broth, and ensure any seasoning blends are vegetarian-friendly. The buttermilk and eggs will keep the texture creamy and satisfying.
What’s the best way to get soft fresh breadcrumbs?
Use day-old bread, preferably white or Italian, and pulse it a few times in a food processor until finely crumbled. Avoid stale or overly dry bread so the breadcrumbs don’t dry out the dressing.
Can I prepare this recipe entirely the day before serving?
You can assemble everything the day before and keep it covered in the fridge. Bake it right before serving to ensure the top crisps up perfectly and the inside stays moist and flavorful.
Final Thoughts
This Cornbread Dressing with Sage, Celery, and Buttermilk Recipe is truly a kitchen classic that brings warmth and comfort to any meal. Its rich layers of flavor and wonderful textures make it a guaranteed crowd-pleaser, whether it’s your holiday centerpiece or a special weeknight treat. I can’t wait for you to try it and fall in love with how simple ingredients come together with so much heart.
Print
Cornbread Dressing with Sage, Celery, and Buttermilk Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 18 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Description
Classic Southern Cornbread Dressing is a comforting holiday side dish featuring a moist, flavorful blend of cornbread, fresh breadcrumbs, aromatic vegetables, herbs, and savory chicken broth. This recipe yields a hearty, satisfying dish perfect for Thanksgiving or any family gathering.
Ingredients
Base
- 1 cup butter, divided
- 3 cups self-rising cornmeal mix (White Lily or Martha White)
- 1 cup all-purpose flour
- 3 large eggs
- 3 cups buttermilk
- 3 cups soft fresh breadcrumbs (pulse day-old bread in a food processor)
Vegetables & Herbs
- 1 large sweet onion, diced
- 4 ribs celery, diced
- 3 to 4 tsp dried sage (to taste)
- 4 tsp dried parsley
- 1 Tbsp seasoned pepper
Liquids & Additional Eggs
- 7 cups low-sodium chicken broth
- 4 large eggs
Instructions
- Prepare Cornbread: Melt half of the butter (½ cup) in a skillet or saucepan. In a large bowl, combine the self-rising cornmeal mix, all-purpose flour, 3 eggs, buttermilk, and melted butter, stirring until smooth. Pour batter into a greased baking pan and bake at 350°F (175°C) for about 25-30 minutes until a toothpick inserted comes out clean. Let it cool.
- Prepare Vegetables: While the cornbread bakes, sauté the diced sweet onion and celery in the remaining butter (½ cup) over medium heat until soft and translucent, about 5-7 minutes. Set aside to cool slightly.
- Mix Dressing Ingredients: Crumble the baked cornbread and combine it with the soft fresh breadcrumbs in a large mixing bowl. Add the sautéed vegetables, dried sage, dried parsley, and seasoned pepper. Mix well to combine.
- Add Broth and Eggs: In a separate bowl, whisk together the 4 large eggs and chicken broth. Pour the mixture gradually into the cornbread mixture, stirring gently until the dressing is moist but not soggy. Adjust liquid amount as needed to achieve desired consistency.
- Bake the Dressing: Transfer the mixture into a greased 9×13-inch baking dish, spreading evenly. Bake at 350°F (175°C) for 40-45 minutes uncovered, or until the top is golden brown and the dressing is set. Remove from oven and let rest briefly before serving.
Notes
- Using day-old bread for breadcrumbs helps achieve the ideal texture.
- The amount of sage can be adjusted according to personal taste preferences.
- For a vegetarian version, substitute vegetable broth instead of chicken broth.
- If a moister dressing is preferred, add more broth gradually.
- Ensure not to overmix once the broth and eggs are added to keep the texture light.
