Sage Dressing

Oxmoor House
8 servings


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3 1/2 cups cornbread crumbs
3 1/2 cups soft breadcrumbs
2 cups hot chicken broth
1/2 cup milk
1 cup chopped celery
3 tablespoons minced onion
1/4 cup butter or margarine
2 teaspoons salt
2 to 3 teaspoons rubbed sage
1/2 teaspoon ground savory seasoning
1/2 teaspoon pepper
1 egg beaten


Combine cornbread crumbs and breadcrumbs in a large bowl. Pour chicken broth and milk over crumb mixture, stirring well.

Sauté celery and onion in butter until tender; add to crumb mixture, stirring well. Stir remaining ingredients into crumb mixture. Spoon into a lightly greased, shallow 2-quart casserole. Cover; bake at 400° for 15 minutes or until thoroughly heated.

Created date

February 2010