Description
Cornbread stuffing is a savory, comforting side dish made with crumbled cornbread, sautéed vegetables, herbs, and broth. This Southern-inspired classic is perfect for Thanksgiving or any holiday meal, offering rich flavor combined with a tender, hearty texture that complements many main dishes.
Ingredients
Scale
Cornbread Mixture
- 6 cups cornbread, crumbled and slightly dried
- 2 large eggs, beaten
- 1 ½ to 2 cups chicken or vegetable broth
- 2 tablespoons chopped fresh parsley
Vegetables and Seasoning
- 1 tablespoon olive oil
- ½ cup unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare baking dish: Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté vegetables: In a large skillet over medium heat, warm the olive oil and melt the butter. Add the chopped onion and celery, cooking for about 8 to 10 minutes until they soften and begin to caramelize.
- Add aromatics and seasonings: Stir in the minced garlic, dried sage, thyme, rosemary, salt, and black pepper. Cook for an additional minute until fragrant.
- Combine cornbread and vegetables: In a large mixing bowl, add the crumbled cornbread and pour in the sautéed vegetable and herb mixture. Gently mix to combine.
- Mix eggs and broth: In a separate bowl, whisk together the beaten eggs and 1 ½ cups of broth. Pour this over the cornbread mixture and gently stir until evenly moistened. Add more broth as needed to keep the stuffing moist, but not soggy.
- Add fresh herbs: Fold in the chopped fresh parsley, distributing it throughout the mixture.
- Bake the stuffing: Transfer the mixture to the prepared baking dish and spread it evenly. Cover with aluminum foil and bake for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and crisp.
Notes
- For added flavor, incorporate cooked sausage, chopped apples, or dried cranberries.
- Use day-old or oven-dried cornbread to ensure the stuffing has the ideal dry texture that absorbs broth well.
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- Be careful not to add too much broth to avoid a soggy texture.
