Cornbread Stuffing is in my opinion far superior to that white bread stuff (although I always make both for Thanksgiving HA!). Made with homemade cornbread and fresh sage, this will be your star side dish.
Servings 8 servings
Heat a large skillet over medium to medium-high heat.
Add olive oil to hot pan and swirl to coat. Add diced onion and celery and saute until tender, about 7 minutes. Season with salt and pepper.
Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
Add in poultry seasoning, fresh sage, salt, pepper and half the chicken stock.
Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
Add in remaining chicken stock (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
Cover with foil and bake at 350° F for 30 minutes.
Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.3mg