Caramelized Onion and Cornbread Stuffing
Elevate your holiday table with this soul-warming Caramelized Onion and Cornbread Stuffing, a delightful twist on classic stuffing recipes. Featuring golden, buttery caramelized onions, cubes of toasted cornbread, and a savory blend of fresh thyme and rosemary, this dish strikes the perfect balance between sweet and savory flavors. A rich mixture of chicken or vegetable stock, eggs, and aromatic garlic binds the stuffing together, while a crispy golden top adds irresistible texture. Perfect as a Thanksgiving side dish or as a comforting meal accompaniment, this stuffing recipe is oven-baked to perfection and guaranteed to impress your guests. With its hearty ingredients and bold flavors, this cornbread stuffing is the ultimate crowd-pleaser for any special occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups cornbread
- 3 large yellow onions
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 stalks celery
- 4 cloves garlic
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 2.5 cups chicken or vegetable stock
- 2 large eggs
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cut the cornbread into 1-inch cubes. Spread them onto a baking sheet and toast in the oven for about 15 minutes, or until slightly dry. Remove and let cool.
Thinly slice the yellow onions. Heat a large skillet over medium heat and add the butter and olive oil. Once melted, add the onions and cook for 25-30 minutes, stirring occasionally, until they are golden brown and caramelized. Lower the heat if needed to prevent burning.
While the onions are caramelizing, finely dice the celery and mince the garlic. Once the onions are done, add the celery and garlic to the skillet. Cook for 5 minutes until the celery is softened.
Chop the fresh thyme and rosemary, then stir them into the skillet. Remove the skillet from the heat and let the mixture cool slightly.
In a large mixing bowl, combine the toasted cornbread cubes with the onion mixture. Toss gently to combine.
In a separate bowl, whisk together the chicken or vegetable stock, eggs, salt, and black pepper. Pour the liquid mixture over the cornbread and onions, tossing until the bread is evenly moistened but not soggy.
Transfer the stuffing mixture into the prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and slightly crisp.
Remove from the oven and let cool for 10 minutes before serving. Enjoy your Caramelized Onion and Cornbread Stuffing!
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 27.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 70.2 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1679 mg | 129% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
