Sage Cornbread Stuffing

Makes 12 cups.

Yield: 12 servings ( Serving Size: servings )
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  • 1 stick(s) butter
  • 3 celery ribs with leaves, chopped
  • 1/2 cup(s) chopped parsley
  • 1 teaspoon(s) coarse cracked black pepper
  • 3/4 teaspoon(s) coarse ground peppercorns
  • 3 eggs
  • 1/3 cup(s) Inspirations Garlic Dipping Oil
  • 1 teaspoon(s) minced garlic
  • 1 tablespoon(s) minced sage leaves
  • 4 onions, chopped
  • 1 cup(s) orange juice
  • 2 teaspoon(s) orange zest
  • 1 recipe sage cornbread
  • 3 teaspoon(s) salt
  • 1 cup(s) turkey, chicken or vegetable stock


  1. 1. Cut cornbread into croutons. Dry overnight.
  2. 2. In large skillet, melt butter in the oil. Add onions, cover,cook for 5 minutes. Add celery, cook til onions are golden. Add garlic and cook 1-2 minutes. Sprad veggie mix over cornbread.
  3. 3. In small bowl, whisk eggs. Beat in parsley, sage, salt, pepper, zest and orange juice. Pour over cornbread and toss. Add stock slowly so stuffing is moist. Can refrigerate for a day before stuffing turkey.
August 2012

This recipe is a personal recipe added by RoseHaven and has not been tested or endorsed by MyRecipes.

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