Description
This Cornbread Stuffing recipe is a classic holiday side dish that combines toasted cornbread cubes with savory sautéed vegetables and aromatic herbs, baked to golden perfection. Perfect for Thanksgiving, Christmas, or any comforting dinner, it features a moist, flavorful interior with a crispy top, providing the ideal balance of textures and rich, homey flavors.
Ingredients
Scale
For the Cornbread
- About 8 cups homemade cornbread, cut into 1-inch cubes
For the Vegetable Sauté
- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
For the Stuffing Mixture
- 1 1/2 cups chicken or vegetable broth, plus more as needed
- 2 large eggs, beaten
- Optional add-ins: 1/2 cup dried cranberries or 1 cup cooked sausage
Instructions
- Prepare Cornbread: If using homemade cornbread, bake it in advance and let it cool completely. Cut into 1-inch cubes and spread on a baking sheet. Toast in the oven at 350°F (175°C) for 10-15 minutes until slightly crispy. Set aside.
- Preheat Oven and Grease Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing for 5-7 minutes until softened. Stir in the minced garlic, dried thyme, sage, rosemary, salt, and pepper, cooking for an additional minute to release fragrant aromas.
- Combine Cornbread and Vegetable Mixture: In a large mixing bowl, gently toss the toasted cornbread cubes with the sautéed vegetables and herbs. If using, fold in dried cranberries or cooked sausage at this stage.
- Add Broth and Eggs: Gradually pour 1 1/2 cups of broth over the mixture, tossing gently to moisten without making it soggy. Stir in the beaten eggs for binding. If the mixture appears dry, add broth 1/4 cup at a time until desired moisture is reached.
- Bake Stuffing: Transfer the combined stuffing to the prepared baking dish. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and crispy.
- Cool and Serve: Allow the stuffing to cool slightly before serving warm as a delicious side dish to your holiday or comfort meal.
Notes
- You can prepare the cornbread a day ahead to save time.
- For a vegetarian version, use vegetable broth and omit sausage.
- Add dried cranberries or cooked sausage for additional flavor and texture.
- Stir in chopped pecans or mini marshmallows for a unique twist (optional and not included in primary instructions).
- Adjust seasoning to taste before baking.
- To make gluten-free, substitute all-purpose flour cornbread with gluten-free cornbread.
