Description
This cornbread stuffing recipe is a flavorful and comforting side dish perfect for holiday gatherings or a cozy family dinner. The combination of toasted cornbread, aromatic herbs, and savory vegetables creates a delicious dish that pairs beautifully with roasted meats or as a standalone vegetarian option.
Ingredients
Scale
Cornbread:
- 6 cups cubed cornbread (store-bought or homemade)
Vegetable Mixture:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 1 1/2 cups chicken or vegetable broth
- 1 large egg, beaten
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spread the cubed cornbread on a baking sheet and toast for 10-15 minutes until slightly dried out. Transfer to a large bowl.
- Sauté Vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cook until softened. Add garlic, sage, thyme, rosemary, salt, and pepper, cook until fragrant. Pour over the toasted cornbread.
- Combine Broth and Egg: Whisk together broth and beaten egg in a bowl, then pour over the cornbread mixture. Gently toss until moistened.
- Bake: Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and crisp on top.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- You can add cooked crumbled sausage or sautéed mushrooms for extra flavor.
- If you prefer a softer texture, add more broth to the stuffing mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
