Sage Dressing Recipe?

I love sage dressing and it is getting close to the Thanksgiving holdiay. I am an okay cook but just never really like my dressing. I would prefer one with a cornbread base and no meat. Does anyone have a good recipe that YOU like? Seriously I would prefer YOUR recipe rather than a web link - I have looked them up forever and yet here I am begging y'all for help.

Sage Dressing Recipe?
Our family recipe for Cornbread Dressing with Sage is more than a century old. Good Southern cooking doesn't age. To your cornbread ( one square pan) that uses no sugar please! Crumble the cornbread and add in the amounts you want, diced celery with plenty of leaves, 1 bell pepper diced and one large onion diced. Add 2 to 3 TB of dried or rubbed sage, or 1/2 cup fresh - actually we never use the fresh for our dressing. Salt and pepper to taste, pour over 1 cup chicken broth or juices from your roasting chicken or turkey, adding more until you have nice wet dressing. Finally melt one cube of butter and pour over the dressing mixing really well. Bake in 350 oven in buttered pan until crisp on top and brown all over. If you wish to substitute vegetable broth for the chicken please do. Enjoy!
Reply:Take your prepared cornbread and cut it into cubes, about 1 inch.


In a large skillet, saute some celery slices (1 stick), 2 cloves garlic (fresh %26amp; chopped), 1 med. onion (chopped small), about 1/2 cup chopped parsley, 1/2 cup chopped fresh sage (or 1 tsp. dried) in olive oil AND butter. Saute then set aside.





In same skillet, saute cornbread cubes briefly, then add other ingredients back in. Pour 1 C warm chicken broth over and heat everything through, about 5 min. Toss lightly. If you're vegetarian, you can use veg. broth instead. Season w/ salt, pepper %26amp; cayenne pepper to taste. You won't be sorry!! :)
Reply:Here's a couple recipes I've used and really enjoyed :)





Apple Cranberry Sage Dressing





3 cups cubed French bread, fresh or day-old (you can replace with corn bread)


1/2 cup chicken stock


3 eggs, beaten


1/4 cup whole milk


2 onions, peeled and diced


2 tablespoons unsalted butter


3 tart apples such as Granny Smith, peeled, cored, and cut into medium dice


1/2 cup dried cranberries


3 tablespoons chopped fresh sage, or 1 1/2 tablespoons dried


Salt and freshly ground black pepper





Preheat the oven to 375 degrees F.


Soak the bread cubes in the chicken stock, egg, and milk until all the liquid is absorbed.


Saute the onions in the butter until translucent. Add the apples and continue cooking until the apples have just begun to soften (about 7 to 8 minutes). Remove from the heat and cool before combining the onion and apple mixture with the bread cubes.


Lightly stir in the herbs, dried cranberries and seasoning, and pour the mixture into a 2-quart ovenproof dish. Bake for 35 minutes. Serve hot in the baking dish.





Sage Dressing





1 pound dense country white bread, cut in 3/4-inch cubes


6 tablespoons unsalted butter, plus more for greasing the baking dish


2 leeks, halved lengthwise


4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick


Oil


1 1/2 cups thinly sliced celery


2 to 3 teaspoons crumbled dried sage


1 1/2 teaspoons dried thyme or dried marjoram, or a combination


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


3 cups chicken or turkey stock


2 large eggs


1/2 teaspoon baking powder


Fresh sage or thyme sprigs, for garnish


Preheat the oven to 325 degrees F.


Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.





Butter a 9 by 13-inch baking dish and set aside.





Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.





Turn the oven up to 425 degrees F.





Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.





Garnish with the herb sprigs and serve the dressing hot.
Reply:Here is my recipe. You may use it if you like, but it has meat and no cornbread. You can substitute cornbread instead of regular bread, but you need alot.





2 loaves bread (sit out overnight to dryout)


Celery Stalk


Onions (vadallia is the best)


meat (turkey,giblets,heart)


sage


salt %26amp; pepper


turkey broth





in a frying pan, sautee onions and celery ( I only use one onion for one stalk of celery)


while that is sauteeing, break the bread up into pieces (not too small) cut up some cooked turkey, giblets, and some of the heart


(if you prefer) put the bread in a large pan that can be placed in an oven. Add ingredients while pouring turkey broth to moisten the bread. Mix, don't stir. Add sage to your liking. I usually use half of a can, but you may use more or less. Once it's all mixed


place in the oven on 250 for about an hour. (or however dark you like your dressing). Thank you
Reply:The dressing that I use and my kids love and ask me every year for it is so simple.... Although not cornbread, it is delicious.





Saute garlic, onion and celery until limp. Use the pre-packed dressing from any company (Rainbow, Laura Scutters, or the store brand WITH the seasoning packet). Mix together with chicken broth and stuff. So good, melts in your mouth.
Reply:Apple Sage Dressing


Yield: 6 Servings





Ingredients





2 ts oil


1/2 c onions, chopped


3 sl bread


1/2 lb apples, granny smith


2 tb parsley, fresh


2 tb currants


3/4 ts sage


1/4 ts salt


1/4 ts thyme


1/8 ts black pepper


1/3 c apple juice





Instructions





Preheat oven to 350. Heat oil in small skillet over medium high


heat. Add onion and saute 7 minutes, until tender. Toast and cube


bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining


ingredients in large bowl; add onions and stir. Spoon into 1-1/2 qt


casserole coated with cooking spray.





Bake for 15 minutes. Stir gently and bake another 10 minutes or


until top is crisp.
Reply:I prefer whole grain bread in my sage dressing, but you can use cornbread. To 3 C cornbread or other bread, add 2 ribs fresh chopped celery, 1 vsmall onion, chopped, 2 cloves fresh garlic, crushed/minced, 3/4 C sliced mushrooms(optional) 2 tbsp olive oil, and 1 can chicken, turkey, or vegetable broth. bake 20 minutes in preheated 325 degreeF oven.