Description
A delightful blend of sage and cornbread, this homemade Sage Cornbread Stuffing with Hard Boiled Eggs is perfect for the holiday season, providing a comforting and flavorful side dish.
Ingredients
Scale
- 4 cups cornbread (day-old, crumbled)
- 2 tablespoons sage (dried or fresh)
- 4 hard-boiled eggs, diced
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2–3 cups chicken broth
- 1/2 cup unsalted butter (room temperature)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Crumble the cornbread into a large bowl.
- Melt butter in a skillet and sauté chopped onion and celery until soft, about 5-7 minutes.
- Add sage, salt, and pepper, and cook for an additional minute.
- Mix the sautéed vegetables into the crumbled cornbread.
- Gently fold in diced hard-boiled eggs.
- Gradually add chicken broth until desired moisture level is reached.
- Transfer the mixture to a greased baking dish and bake for 30-35 minutes until golden brown.
Notes
For added texture, let cornbread sit out for a few hours or toast to dry it. Broil for 2-3 minutes at the end for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg