Cornbread Stuffing
Cornbread stuffing is a classic dish that adds warmth and comfort to any meal, especially during the holidays. With its rich, slightly sweet flavor and crumbly texture, this stuffing recipe is the perfect accompaniment to roasted turkey or chicken.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
Ingredients
Cornbread Base
- 4 cups Cornbread, crumbled Homemade is recommended, but store-bought can work.
Vegetable Mixture
- 1 cup Onion, finely chopped Yellow or white onions are great choices.
- 1 cup Celery, finely chopped Adds a refreshing crunch.
- 1/2 cup Bell pepper, diced Enhances visual appeal and flavor.
- 1/2 cup Carrots, diced Brings a hint of earthiness.
Liquid Ingredients
- 1/2 cup Vegetable broth Choose low-sodium for better control over seasoning.
- 1/2 cup Unsalted butter Enriches the stuffing.
Seasonings
- 2 teaspoons Dried sage Classic herb for stuffing.
- 1 teaspoon Dried thyme Adds a fragrant note.
- 1 teaspoon Garlic powder Adds a subtle garlicky flavor.
- 1 teaspoon Salt Essential for enhancing flavors.
- 1/2 teaspoon Black pepper Adds a slight kick.
- 2 large Eggs, beaten Helps bind the stuffing.
- 1/4 cup Fresh parsley, chopped Adds color and freshness.
Instructions
- Preheat your oven to 350°F (175°C).
- Crumble the cornbread into a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onions, celery, bell peppers, and carrots. Sauté for 5-7 minutes until soft.
- Add sage, thyme, garlic powder, black pepper, and stir for another minute.
- Pour the vegetable mixture over the cornbread and fold gently.
- In a separate bowl, whisk together the vegetable broth and beaten eggs. Pour over the cornbread mixture and stir until moistened.
- Fold in the parsley.
- Transfer to a greased baking dish and cover with foil for the first 20 minutes.
- Bake for 30-35 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
For variations, consider adding nuts, dried fruits, or different herbs.