Description
This delicious cornbread stuffing recipe is a perfect side dish for holiday gatherings, especially Thanksgiving. Made with a mix of crumbled cornbread and cubed white bread, savory vegetables, and aromatic herbs, it’s a comforting and flavorful addition to any meal.
Ingredients
Scale
Cornbread:
- 4 cups crumbled cornbread
White Bread:
- 2 cups cubed day-old white bread
Vegetables:
- 1 cup diced yellow onion
- 1 cup diced celery
Seasonings:
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Liquid & Binders:
- 2 1/2 cups chicken broth
- 2 large eggs, beaten
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, melt butter and sauté onion and celery until soft.
- Mix Ingredients: In a bowl, combine cornbread, white bread, vegetables, herbs, salt, and pepper.
- Prepare Liquid: Whisk together chicken broth and eggs, then pour over bread mixture.
- Bake: Transfer stuffing to baking dish, cover with foil, and bake. Remove foil and bake until golden brown and crisp on top.
- Rest and Serve: Let the stuffing rest for 10 minutes before serving.
Notes
- You can prepare this dish a day in advance and refrigerate before baking.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
