Cornbread Dressing Skillet
Crispy cornbread chunks tossed with sautéed celery, onion, and sage in a buttery broth base. A weeknight version of the Southern classic that skips the oven and tastes like Thanksgiving in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 4 cups cornbread, crumbled into 1-inch pieces (store-bought or leftover)
- 1.5 cups celery, diced
- 1 medium yellow onion, diced
- 1.5 cups vegetable broth
- 3 tbsp butter
- 8 leaves fresh sage (or 1 tsp dried sage)
- ½ tsp black pepper
Instructions
- 1
Melt butter in a 12-inch skillet over medium heat, then add diced celery and onion.
- 2
Sauté until softened and golden, about 5 minutes, stirring occasionally.
- 3
Add the crumbled cornbread and fresh sage leaves, tossing to coat evenly.
- 4
Pour in broth slowly while tossing gently so cornbread absorbs liquid but stays chunky.
- 5
Cook for 2–3 minutes until broth is mostly absorbed and edges look golden and crispy.
- 6
Season with black pepper and salt to taste. Serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups and spoons
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