Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish; set aside. Melt margarine over medium heat in a large skillet. Add onion; cook until softened. Remove from heat. Stir in sage.
The best part of the holidays: indulging on dressing and/or stuffing. This year, take it over-the-top with Hy-Vee Bakery corn bread, sage, and onions.
Servings and Ingredients
|½ c. Hy-Vee margarine|
|1 large yellow onion, chopped|
|2 tsp. fresh sage, finely chopped, plus additional leaves for garnish|
|4 c. Hy-Vee Bakery corn bread, coarsely crumbled|
|6 slice(s) Hy-Vee Bakery Italian bread, toasted and cubed|
|2 Hy-Vee large eggs, beaten|
|½ c. to 1 c. Hy-Vee 33%-less-sodium chicken broth|
Things To Grab
- 2-quart casserole dish
- Large skillet
- Large bowl
- Meat thermometer
Place cornbread and bread cubes in a large bowl. Add eggs and onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Transfer corn bread mixture to prepared casserole dish. Bake, covered, for 35 minutes. Uncover and bake 10 minutes more or until heated through (165 degrees). Garnish with additional sage leaves, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 85mg
- Sodium: 630mg
- Total Carbohydrates: 54g
- Protein: 9g