Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, and sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.
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The mention of sage refers to the poultry seasoning, which includes dried sage. If you want to amp up the sage flavor, you could definitely add some finely chopped fresh sage.
I haven't made this recipe yet, but I'm confused. The description says "I got all the flavors of classic dressing ... onion, celery, and SAGE ..." Where's the sage in the recipe? Please amend the recipe to indicate how much sage to add and when. Thanks.
I was testing this recipe out for Thanksgiving in the hopes that it would be the perfect side dish for my celiac dad to replace stuffing. The recipe is very easy to make but I thought it lacked flavor. It was good, but a bit dense, more like a polenta casserole. I beat the eggs as the recipe suggested but it still came out fairly stodgy. If I try it again I would add more seasoning and maybe try adding diced red peppers to the onion and celery. I would also try it with Tex-Mex ingredients such as poblano peppers and grated cheese. I am curious to see what others thought of this recipe. I usually love all Fine Cooking recipes but this one is a bit lacking for me.
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