Sage Corn-Bread Stuffing

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Preparation info

  • About

    4 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups crumbled Sage Corn Bread
  • 1 cup ¼-inch cubes of dried bread
  • ¾ teaspoon ground sage
  • 1 teaspoon instant minced onion
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • cup Beef or Chicken Stock


Combine corn-bread crumbs, bread cubes, sage, onion, salt and pepper. Add butter and stock and mix lightly but well.

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