Cornbread Stuffing
Elevate your holiday table with this classic *Cornbread Stuffing*, a crowd-pleasing side dish that’s bursting with flavor and perfect for any festive feast. Made with golden, crumbly cornbread as its base, this stuffing is infused with the comforting aromatics of sautéed onion, celery, and garlic, then brightened with fresh herbs like sage, thyme, and parsley. Moist and perfectly seasoned, the dish is brought together with rich chicken or vegetable broth and farm-fresh eggs, then baked to golden perfection with a slightly crisp top. Easy to prepare and ready in under an hour, this Southern-inspired recipe pairs beautifully with roasted turkey, ham, or even vegetarian mains. Whether for Thanksgiving, Christmas, or a cozy family dinner, this *Cornbread Stuffing* will impress everyone at the table!
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Recipe Information
Ingredients
- 8 cups, crumbled Cornbread
- 6 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 3 stalks, diced Celery
- 2 minced Garlic cloves
- 2 cups Chicken or vegetable broth
- 1 tablespoon, chopped Fresh sage
- 1 tablespoon Fresh thyme leaves
- 3 tablespoons, chopped Fresh parsley
- 2 large, beaten Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 for greasing Olive oil or nonstick spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray and set aside.
If your cornbread is freshly baked, allow it to cool completely before crumbling it into bite-sized pieces and spreading it out on a baking sheet. Let it sit out to become slightly stale for better texture.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Transfer the cooked vegetables to a large mixing bowl. Add the crumbled cornbread, chopped sage, thyme leaves, and parsley to the bowl. Gently toss everything to combine.
In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, salt, and black pepper.
Gradually pour the broth mixture over the cornbread mixture, gently folding until the ingredients are evenly moistened. Be careful not to overmix, as you want to preserve some texture in the cornbread.
Transfer the stuffing mixture to the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and slightly crispy.
Remove from the oven and let it sit for 5-10 minutes before serving.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 219 mg | 5% | |
*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.
