Southern Cornbread Stuffing
Rich, savory, and undeniably comforting, Southern Cornbread Stuffing is a quintessential side dish that shines on any holiday table. This recipe starts with crumbly, golden cornbread as its base, perfectly complemented by sautéed onions, celery, and garlic for a burst of aromatic flavor. Fresh herbs like parsley, sage, and thyme infuse the stuffing with earthy warmth, while a blend of chicken broth and beaten eggs ensures an irresistibly moist and tender texture. Baked to perfection with a lightly crisp, golden-brown top, this classic dish is bursting with Southern charm. Whether you're serving it with turkey, ham, or roasted vegetables, this flavorful cornbread stuffing is the perfect way to elevate your festive spread.
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Recipe Information
Ingredients
- 6 cups cornbread (prepared and cooled)
- 4 tablespoons butter
- 1 large yellow onion, diced
- 3 units celery stalks, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Start by crumbling the prepared and cooled cornbread into a large mixing bowl. Set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until they are softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant. Remove from heat.
Add the cooked onion, celery, and garlic mixture to the crumbled cornbread in the mixing bowl.
Stir in the fresh parsley, sage, thyme, salt, black pepper, and paprika, if using. Mix well to combine.
In a small bowl, whisk together the chicken broth and beaten eggs.
Pour the broth and egg mixture over the cornbread mixture, stirring gently until all the ingredients are well moistened. Be careful not to overmix, as this can make the stuffing too dense.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Cover the dish loosely with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Southern Cornbread Stuffing!
Nutrition Facts
Calories |
5025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 12358 mg | 537% | |
| Total Carbohydrate | 601.7 g | 219% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 153.9 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1651 mg | 127% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3359 mg | 71% | |
*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.
