Cornbread Stuffing
Cornbread Stuffing combines cubes of slightly sweet cornbread with the classic stuffing ingredients and are baked to perfection for you to enjoy at your holiday feasts!
Ingredients
- 6-8 cups dried cornbread cubes* (approximately an 8x8 pan of cornbread)
- 6-8 cups dried french bread cubes* (approximately 1 loaf of crusty French bread)
- 1/2 cup butter (salted or unsalted depending on aste)
- 1 medium yellow onion (diced)
- 4 ribs celery (diced)
- 4-5 cups low sodium chicken broth (regular chicken broth or turkey broth can also be used)
- 1/2 teaspoons dried thyme
- 1/2 teaspoons dried basil
- 1/2 cup fresh parsley (chopped)
- 1 tablespoon fresh rosemary (chopped)
- 3/4 teaspoon salt (more or less to taste)
- 1/2 teaspoon pepper (more or less to taste)
Instructions
- Before making stuffing, make sure your bread has been dried. See notes below for instructions if needed.
- Preheat the oven to 350°F.
- Place a large skillet on the stove over medium heat, and add the butter. Once the butter melts, add the diced onion and celery. Cook them down until soft and somewhat translucent.
- Add basil, thyme, fresh rosemary, parsley salt and pepper and stir to combine. Add the chicken broth and let this come to a simmer.
- Place the dried cornbread and french bread cubes in a large mixing bowl. Slowly ladle spoonfuls of the hot chicken broth on top of the bread. Gently toss the bread in between spoonfuls to coat the bread. Continue adding until all the bread cubes have been coated and are moist, but do not add too much. You want everything moist, not soaking wet. It's okay if you don't use all of the broth.
- Transfer stuffing mixture to a 9x13 baking dish that has greased with oil or butter. Bake or 20-25 minutes or until the stuffing starts to turn a light golden brown. Remove from oven and let cool for 5-10 minutes prior to serving.
Notes
*Drying Bread: To dry the bread, cut into small cubes, then add it to a baking sheet and leave it out to dry on the counter for 1-2 days. If you don’t have the time, you can dry it out in the oven. Bake it at a low heat (250°F) for 30-45 minutes and toss every 10 minutes until dried completely.
Storage: Store the leftover Cornbread Stuffing in the fridge, in an airtight container for 3-4 days. To reheat, you can pop it back in the oven at 350°F until warmed through, or microwave a serving in 30 second increments.
Nutrition
Calories: 449kcalCarbohydrates: 60gProtein: 12gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 987mgPotassium: 289mgFiber: 3gSugar: 12gVitamin A: 779IUVitamin C: 6mgCalcium: 121mgIron: 4mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.