Our cornbread sauce is deliciously moist and wonderfully seasoned with sage, onions and celery. It’s a classic that hits the Thanksgiving table year after year.
Thanksgiving is fast approaching and it’s time to start planning your Thanksgiving menu. This year I want the food to be good and special because this is my son’s first year of college.
I miss him so much and I know he misses home cooking.
You cook for your mamas, and they’ll always want to come home to see you.
Perhaps the most coveted part of Thanksgiving dinner, besides the dessert, is the seasoning and it’s not uncommon to have more than one kind.
Personally, I love the Andouille sausage stuffing and the cornbread stuffing.
This Southern type of cornbread is a traditional Southern dressing made of crumbled cornbread with lots of onions, celery, and sage. It’s delicious, moist, and delicious.
Since we usually fry turkey at Thanksgiving, I only use canned broth to make the sauce, but if you have turkey broth, you can add it to the sauce and it will taste better.
Along with our cornbread dressing, we love eating a green bean casserole with cheese, mashed potatoes, and broccoli for Thanksgiving dinner.
And this year, I think I’ll be adding this delicious sweet potato casserole to the menu. You can never eat too many casseroles!
° 1 package (16 oz) dry cornbread mix
° 2 tablespoons butter
° Half a cup of chopped celery
° 1 small onion
° 2 scrambled eggs
° 2 cups chicken broth
° 2 tablespoons dried sage
° Salt and pepper to taste
Prepare the dry cornbread mixture according to the instructions on the package.
Let cool and collapse.
Preheaat oven 350°F (175°C).
Greased 9* 13 baking tray.In a saucepan, melt butter on medium heat, & sauté celery also onion to soft.
In a large bowl, add celery, onions, 3 cups of chopped cornbread, eggs, chicken broth, sage, salt and pepper to taste; stir well.Put it on the prepared plate and bake at 175°C for 30 minutes.
➤That’s it, all you have to do is Enjoy !
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