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Sage and Kale Corn Bread Dressing


From Cover of November 1991 Bon Appétit page 66.

This dressing contains the native American maize (in the form of cornmeal), as well as the hearty green kale favored in the many Portuguese communities that line the New England coast. We like to make our own corn bread. If you prefer to use purchased or a mix, you'll need about five cups of coarse crumbs. For a moister dressing, additional broth can be used.

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  • 7 Tablespoons Butter
  • 3 Large Celery Stalks, Chopped
  • 5 Large Kale Leaves, center spine removed, slivered (about 6 cups)
  • 3 Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 Cups 1/2-inch cubes white bread
  • 3/4 cups chicken stock or canned low-salt broth
  • 1 egg, beaten to blend


Adapted from


Step 1

Crumble corn bread coarsely onto large cookie sheet. Let stand uncovered at room temperature overnight to dry.

Melt butter in heavy large skillet over medium heat. Add celery and onions and cook until tender, stirring frequently, about 12 minutes. Add kale and cook until kale wilts, about 5 minutes. Transfer mixture to large bowl. Mix in sage, salt and pepper. (Can be prepared 1 day ahead. cover and refrigerate.) Add corn bread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing.

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