Old Fashioned Cornbread Dressing
Whether you call it stuffing or dressing, one thing is for certain, you will call this recipe delicious! This is a simple, classic version made with cornbread from our friends at Soberdough. Our signature rub and sage combine for that Thanksgiving flavor and aroma that would make a fantastic side dish any time of year.
1 package of Soberdough Cornbread & Ale
1 tablespoon Signature Rub, more to taste
3 cups of sourdough bread, chopped(any stale/dry bread works)
1 small onion, diced
½ cup chopped celery
2 large eggs, beaten
2 cups chicken stock or broth
1 tablespoon fresh or dried sage, or more to taste
Prepare cornbread per package instructions, once cooled, cut cornbread in to bite sized chunks.
Preheat oven or smoker to 350 degrees Fahrenheit.
Grease or spray a casserole dish(7x11 or 9x13). Add cornbread and sourdough chunks to a large mixing bowl.
Melt butter in a large skillet over medium heat. Sauté onion and celery until softened, around 5 minutes.
Add onion and celery to the mixing bowl. Stir in chicken stock, eggs, sage, Signature rub, until well combined. Pour mixture into the greased baking dish.
Bake until dressing starts to turn golden brown around the edges, about 30 minutes.
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