"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sage and Kale Cornbread Dressing Recipe

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This recipe for Sage and Kale Cornbread Dressing, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 27, 2005


Corn Bread:
3/4 c. flour
3/4 c. corn meal
1 1/2 T. sugar
1 T. baking soda
1/2 t. salt
1/2 t. pepper
3/4 c. milk
2 T. melted butter
2 eggs, slightly beaten

For Dressing:
8 T. butter
2 hearts celery, chopped
2 large onions, chopped
6 large kale leaves, spine removed and thinly sliced
3 heaping T. sage
1 t. salt
2 t. pepper
4 c. sturdy white bread torn into 1/2 inch pieces
4 c. chicken broth or more
1 egg, slightly beaten

1. For Cornbread: combine dry ingredients and whisk together. Mix milk, melted butter and eggs together. Combine with dry ingredients and mix until just moistened. Bake at 400 degrees for 15 minutes.
2. Cool cornbread, crumble onto cookie sheet and let dry overnite.
3. Spread white bread on another cookie sheet and dry overnight.
4. In large saucepan, melt butter and cook onions and celery until soft, about 12 minutes. Add kale and cook another 5 minutes.
4. In very large mixing bowl, combine vegetable mixture with sage, salt and pepper. Mix well. Add cornbread and white bread and mix well.
5. Combine chicken broth and egg. Add to dressing and mix well.
6. Place in 13 X 9 inch baking dish. Cover with foil and bake at 350 degrees for an hour. Remove foil and bake 10 to 15 minutes more until browned. Serves 8 to 10.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Day ahead of meal
Personal Notes:
Personal Notes:
I have made many different dressings for Thanksgiving but this one is always on the menu. It has become the family favorite. Freezes well. Note: this cornbread is specifically designed for this stuffing - yucky and dry by itself!




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