Description
A comforting and savory cornbread stuffing recipe, perfect for holiday gatherings or any meal needing a delicious side dish. It combines the sweetness of cornbread with classic stuffing flavors.
Ingredients
- 1 batch Cornbread (or 6 cups crumbled cornbread)
- 1 cup unsalted butter
- 2 cups chopped onion
- 2 cups chopped celery
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1/2 cup chopped fresh parsley
- 3-4 cups chicken stock (or turkey stock)
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Crumble the cornbread into a very large bowl.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté until the vegetables are softened, about 8-10 minutes.
- Stir in the salt, pepper, sage, thyme, and fresh parsley. Cook for 1 minute until fragrant.
- Pour the butter and vegetable mixture over the crumbled cornbread. Stir gently to combine.
- In a separate bowl, whisk the eggs and 3 cups of chicken stock together.
- Pour the liquid mixture over the cornbread mixture. Use a spoon or your hands to gently mix until everything is moistened. If the mixture seems too dry, add the remaining 1 cup of stock gradually until it reaches your desired consistency (it should be moist but not soggy).
- Transfer the stuffing mixture to the prepared baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Let the stuffing rest for 10 minutes before serving.
Notes
- For the best texture, use day-old or slightly dried cornbread. If your cornbread is fresh, you can dry it out by spreading the crumbles on a baking sheet and baking at 300°F (150°C) for 10-15 minutes.
- For a richer flavor, use homemade chicken or turkey stock.
- You can adjust the herbs based on your preference. Rosemary is a great addition.
- If you prefer a denser stuffing, use less liquid. For a fluffier stuffing, use the full amount of stock.
- This stuffing can be prepared ahead of time. Assemble the entire dish (steps 1-8), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time when baking from cold.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American