Cornbread Stuffing

Name: Cornbread Stuffing
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pan (9x13-inch) of Cornbread, about 8 cups, day-old, cut into 1-inch cubes; 6 tbsp Butter, unsalted; 1 large Onion, diced; 4 stalks of Celery, diced; 2 large Eggs, beaten; 2 1/2 cups Chicken Broth, low-sodium; 1 tbsp Sage, fresh, finely chopped; 1 tsp Thyme, fresh leaves (or 1/2 teaspoon dried); 2 tbsp Parsley, fresh, chopped; 1 1/4 tsp Kosher Salt; 1/2 tsp Pepper (Black)

This Cornbread Stuffing is a comforting, golden-brown side that balances the sweet, crumbly texture of cornbread with savory sautéed aromatics and warm herbs. Lightly herbed and moistened with a savory broth and eggs, it bakes into a tender, flavorful casserole that's perfect alongside roast poultry or as a hearty vegetarian centerpiece.

This Cornbread Stuffing is a comforting, golden-brown side that balances the sweet, crumbly texture of cornbread with savory sauté... Show more

Traditional American Recipe

Health Grade

D+ · Occasional

Rating

4.1

Time

1 hr10 min

Price

1,31 €

Calories

552 kcal

low calorie

easy

low sugar

comfort food

Method

Heat the oven

Heat the oven to 350° F and get out a 9x13-inch baking dish.

Prep the stuffing

If needed, cut the Cornbread into 1-inch cubes. Dice the Onion and Celery, finely chop the Sage and Parsley, and strip the leaves from the Thyme, or use 1/2 teaspoon dried instead.

Cook the vegetables

Melt the Butter in a large skillet over medium heat. Add the onion and celery with the Kosher Salt and Pepper, and cook, stirring often, for 8 to 10 minutes until the vegetables are soft and the onion looks translucent. Stir in the sage and thyme for the last minute so the herbs smell fragrant.

Mix the stuffing

Put the cornbread in a large bowl, then add the cooked vegetables and the parsley. In a smaller bowl, whisk the Eggs together with the Chicken Broth, then pour that mixture over the bread a little at a time. Fold gently until the cornbread is evenly moistened but still holds its shape; stop as soon as the cubes look damp and glossy, not soggy.

Bake the stuffing

Spoon the mixture into the baking dish and spread it into an even layer without packing it down. Bake uncovered for 30 to 35 minutes until the top is golden and the center feels set when you press it lightly. Let it rest for 10 minutes before serving so it slices neatly.