Lisa Smith, owner of Big Fatty's, shows us how to make Cornbread Sage Stuffing prefect for Thanksgiving.



6 pieces of cornbread

1 1/2 chicken stock

1 medium fine diced onion

4 stalk of diced celery

1/2 tsp salt

1/2 tsp pepper

1 tbsp sage

1 slightly beaten egg


Crumble cornbread in a bowl. Boil chicken stock, onions, and celery in a saucepan. Cook until onions and celery are tender. Pour chicken stock over crumbled cornbread and mix well. Add salt, pepper, sage, and egg to mixture. Mix well. Bake uncovered for 45 minutes on 350 degrees.

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