Jalapeño-Sage Cornbread Dressing with Turkey Drippings

Quick Recipe Version (TL;DR)

• Yield: 8 to 10 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 8 cups crumbled day-old skillet cornbread (about 20 oz; from a 10-inch skillet)
• 5 tbsp unsalted butter, divided (3 tbsp sauté, 1 tbsp pan, 1 tbsp finish)
• 1 large yellow onion, diced (about 2 cups)
• 3 celery ribs, diced (about 1 1/2 cups)
• 2 medium jalapeños, seeded and finely chopped
• 2 tbsp finely chopped fresh sage, plus more for garnish
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper
• 1/2 cup turkey drippings (fat and juices)
• 2 1/2 cups low-sodium turkey or chicken stock, warmed
• 3 large eggs

Do This

• 1. Heat oven to 375°F. Butter a 9×13-inch baking dish or 12-inch cast-iron skillet with 1 tbsp butter; warm it in the oven.
• 2. Sauté onion and celery in 3 tbsp butter over medium heat until tender, 8 minutes. Add jalapeños and sage; cook 1 minute. Season with 1 tsp salt and pepper.
• 3. Whisk eggs with warm stock and turkey drippings; add remaining 1/2 tsp salt.
• 4. In a large bowl, combine crumbled cornbread, sautéed vegetables, and custard. Gently fold until evenly moistened; rest 10 minutes.
• 5. Scrape mixture into the hot dish. Cover with foil and bake 20 minutes.
• 6. Uncover, dot with remaining 1 tbsp butter, and bake 20 to 25 minutes more until golden with crisp edges and a custardy center. Rest 10 minutes and serve.

---

Why You’ll Love This Recipe

• Classic Southern comfort with a fresh twist: jalapeño heat and aromatic sage.
• Perfect texture contrast—custardy middle and irresistibly crisp edges.
• Makes great use of turkey drippings for deep, savory holiday flavor.
• Easy to prep ahead and bake right before serving.

Grocery List

• Produce: 1 large yellow onion, 3 celery ribs, 2 medium jalapeños, 1 bunch fresh sage
• Dairy: Unsalted butter, 3 large eggs
• Pantry: Low-sodium turkey or chicken stock, kosher salt, black pepper
• Bakery/Other: Day-old skillet cornbread (about 20 oz), turkey drippings (reserved from your roast)

Full Ingredients

Cornbread Base

• 8 cups crumbled day-old skillet cornbread (about 20 oz; from a 10-inch skillet)

Aromatics

• 3 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 3 celery ribs, diced (about 1 1/2 cups)
• 2 medium jalapeños, seeded and finely chopped (leave some seeds for more heat, if desired)
• 2 tbsp fresh sage, finely chopped
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Custard & Seasoning

• 3 large eggs
• 2 1/2 cups low-sodium turkey or chicken stock, warmed
• 1/2 cup turkey drippings (fat and juices), warmed until pourable
• 1/2 tsp kosher salt (adjust to taste if drippings are salty)

To Bake & Finish

• 1 tbsp unsalted butter (for greasing/preheating the pan)
• 1 tbsp unsalted butter (for dotting the top before final bake; optional but recommended)
• Extra chopped sage or thin jalapeño rings, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Heat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish or a 12-inch cast-iron skillet with 1 tablespoon butter. Place the empty, buttered dish in the oven to warm while you prepare the dressing—this helps create beautifully crisp edges.

Step 2: Sauté the aromatics

In a large skillet over medium heat, melt 3 tablespoons butter. Add the diced onion and celery and cook, stirring occasionally, until translucent and soft, 7 to 8 minutes. Stir in the jalapeños and cook 1 minute more. Add the chopped sage and cook just until fragrant, about 30 seconds. Season with 1 teaspoon kosher salt and the black pepper. Remove from heat.

Step 3: Make the custard

In a large bowl or 2-quart measuring jug, whisk the eggs. Slowly whisk in the warm stock and the warm turkey drippings until smooth. Whisk in the remaining 1/2 teaspoon kosher salt (reduce or omit if your drippings are salty). The mixture should be well combined and slightly foamy on top.

Step 4: Combine and hydrate the crumb

Place the crumbled cornbread in a very large mixing bowl. Add the warm sautéed vegetables and toss gently to distribute. Pour the custard evenly over the cornbread and fold with a spatula until everything is uniformly moistened. Let the mixture stand for 10 minutes to allow the cornbread to soak up the liquid. If the cornbread was very dry, you can stir in up to 1/2 cup additional warm stock, a few tablespoons at a time, until it looks evenly hydrated but not soupy.

Step 5: Load the hot pan

Carefully remove the preheated dish from the oven. Scrape the dressing mixture into the hot pan and spread it into an even layer without pressing too firmly—you want some craggy bits for extra crunch. Cover tightly with foil.

Step 6: Bake covered, then uncovered for crisp edges

Bake covered for 20 minutes, then remove the foil, dot the top with the remaining 1 tablespoon butter, and continue baking uncovered for 20 to 25 minutes. The top should be deep golden-brown and crisp, and the center should be set but still custardy with a slight wobble when you shake the pan.

Step 7: Rest and garnish

Let the dressing rest for 10 minutes to settle before serving. Garnish with extra chopped sage or a few thin jalapeño rings, if desired. Serve hot alongside turkey and gravy.

Pro Tips

• Day-old is best: Dry, day-old cornbread soaks custard without turning mushy. If using fresh cornbread, reduce stock by about 1/4 to 1/2 cup.
• Preheat the baking dish: A hot, buttered pan jump-starts browning for those coveted crisp edges.
• Mind the salt: Turkey drippings vary in salinity—taste the custard and adjust salt accordingly.
• Control the heat: Leave some jalapeño seeds for a noticeable kick; remove all for a gentle warmth.
• Check doneness visually: Look for golden, crisp peaks and a slight jiggle in the center—custardy, not wet.

Variations

• Sausage-Jalapeño Dressing: Brown 8 oz bulk breakfast sausage; drain and fold into the mix with the sautéed aromatics.
• Cheddar and Sage: Fold in 1 cup shredded sharp cheddar before baking for a richer, cheesier bite.
• Vegetarian: Replace turkey drippings with 1/2 cup melted butter and use vegetable stock.

Storage & Make-Ahead

Make up to 1 day ahead: Assemble the dressing (through Step 5), cover, and refrigerate. Bake straight from the fridge at 375°F; add 5 to 10 minutes to the covered bake time. Leftovers keep 3 to 4 days refrigerated; reheat uncovered at 350°F for 15 to 20 minutes until hot and re-crisped. To freeze, wrap tightly and freeze up to 2 months; thaw overnight in the fridge and reheat at 350°F until hot throughout.

Nutrition (per serving)

Approximate for 10 servings: 410 calories; 23g fat; 39g carbohydrates; 9g protein; 2g fiber; 580mg sodium.