Southern Stuffing with Black Sage Biscuits and Cornbread

Thanksgiving Day is easy as pumpkin pie with a slow cooker and a little planning. You can prep this delicious dish the day before, set it up day of, and forget it until it’s time to eat. Black Sage Honey glazed cornbread and biscuits make this southern stuffing absolutely amazing.


1 stick butter

2 medium onions, chopped

2 cups chopped celery

2 cloves garlic, chopped

3 large leaves fresh sage (or two teaspoons of dried sage)

1 large sprig fresh rosemary (or two teaspoons of dried rosemary)

1 Tablespoon fresh thyme

1 teaspoon poultry seasoning

2 Tablespoons salt

1/2 teaspoon ground black pepper

2 3/4 cup chicken broth

2 large eggs

1/4 cup of Black Sage Honey

6 cups biscuits torn into pieces

6 cups cornbread crumbled into chunks


  • Make your favorite corn bread and biscuit recipes, brushing each with half of the Black Sage Honey. Can make up to two days before.
  • Melt butter in a large skillet over medium heat. Add onions and celery; sauté8 to 10 minutes until translucent. Stir in garlic, sage, poultry seasoning, rosemary, thyme, salt and pepper. Transfer to slow cooker.
  • Whisk broth and eggs in a bowl to combine. Add mix, biscuits and cornbread to the cooker and stir all until blended. Cook on high 45 minutes then reduce heat to low and cook 4 to 6 hours.

Prep the day before: chop onions, celery, garlic, cover and refrigerate.  Make biscuits and cornbread glazed with Black Sage Honey. Save two biscuits and two pieces of cornbread for the Honey Roasted Turkey Stuffing.

Serve with Fresh Peach and Honey Cranberry Salsa.