Description
A comforting and flavorful cornbread stuffing infused with herbs, perfect for holiday gatherings or any meal.
Ingredients
Scale
- 8 cups slightly stale cornbread, crumbled
- 1/2 cup unsalted butter
- 1 cup onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon sage, chopped
- 1 tablespoon thyme, chopped
- 1/4 cup parsley, chopped
- 3 cups low-sodium chicken or vegetable broth
- 2 large eggs
- Salt and pepper to taste
Instructions
- Prepare the Cornbread: If making from scratch, bake the cornbread a day before to allow it to dry out. Crumble when cool.
- Sauté the Vegetables: In a skillet, melt butter over medium heat. Add onions and celery, stirring until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
- Combine the Ingredients: In a mixing bowl, combine crumbled cornbread, sautéed vegetables, chopped herbs, salt, and pepper. Gradually pour in the broth until the desired moistness is reached.
- Bind with Egg: Lightly beat the eggs and fold them into the mixture to hold it together.
- Prep for Baking: Preheat oven to 350°F (175°C). Transfer the stuffing to a greased baking dish, smoothing the top.
- Bake to Perfection: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until golden and crispy.
- Serve with Love: Allow to rest for a few minutes before serving.
Notes
Ensure using stale cornbread for the best texture. This recipe can be adapted with different vegetables or herbs based on preference.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cornbread stuffing, holiday side, vegetarian stuffing, Thanksgiving recipes, Southern cooking