Ciabatta Cornbread Stuffing
Elevate your holiday table with this indulgent Ciabatta Cornbread Stuffing, a delightful twist on a classic side dish. This recipe combines the rustic texture of toasted ciabatta bread with the rich, buttery crumbles of cornbread, creating the perfect balance of savory and slightly sweet flavors. Aromatic sautéed onions, celery, garlic, fresh sage, and thyme infuse each bite with herbaceous warmth, while a medley of chicken or vegetable broth and beaten eggs ensures a moist, cohesive stuffing. Toasted to golden perfection and finished with a drizzle of olive oil for an irresistible crunch, this crowd-pleaser pairs beautifully with roasted turkey, ham, or vegetarian mains. With just 25 minutes of prep time, this stuffing is both simple to make and brimming with bold seasonal flavors, making it an ideal centerpiece for Thanksgiving, Christmas, or any comfort-food feast.
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old ciabatta bread
- 6 cups (crumbled) Cornbread
- 6 tablespoons Unsalted butter
- 1 large (diced) Yellow onion
- 3 stalks (diced) Celery
- 3 minced Garlic cloves
- 1 tablespoon (chopped) Fresh sage
- 1 tablespoon (chopped) Fresh thyme
- 2 cups Chicken or vegetable broth
- 2 large (beaten) Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or butter.
Spread the ciabatta cubes and crumbled cornbread on two baking sheets. Toast them in the oven for 10-15 minutes, or until dry and slightly crisp. Set them aside to cool.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook for 5-7 minutes, until softened.
Stir in the minced garlic, fresh sage, and thyme. Cook for an additional 1-2 minutes, until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the toasted ciabatta, cornbread, and sautéed vegetable mixture. Toss until evenly combined.
In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, salt, and black pepper.
Pour the wet mixture over the bread and vegetable mixture, tossing gently to ensure everything is evenly coated. Let it sit for 5 minutes to allow the liquid to absorb.
Transfer the stuffing mixture to the prepared 9x13-inch baking dish. Drizzle the top with olive oil for added browning and crispiness.
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 20-25 minutes, or until the top is golden brown and crisp.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Ciabatta Cornbread Stuffing!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 6862 mg | 298% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 44.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1256 mg | 97% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1368 mg | 29% | |
*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.
