Sage Corn Bread Dressing

Use those day-old leftover corn muffins to make a go-along that's perfect for matching up with roast turkey. And if you drizzle the pan drippings over this, you'd better be ready for some real hearty eating! 

Ingredients:

6 cups coarsely crumbled corn muffins (see Note)

4 slices white bread, torn into small pieces

1 medium-sized onion, chopped

1/3 cup butter, melted

1 tablespoon rubbed sage

1/2 teaspoon black pepper

2 eggs, beaten

3 1/2 cups chicken broth

 

Directions:

1. Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray, set aside.
    
2. In a large bowl, combine crumbled muffins, bread pieces, onion, butter, sage, and pepper. Add eggs and broth to mixture, stirring until well combined.
    
3. Pour into baking dish. Bake 50 to 55 minutes, or until dressing is golden and edges are set.

Notes:

Six corn muffins (16 ounces total) will yield 6 cups crumbled; if you prefer, just crumble cornbread.

 

Source:  mrfood.com