Description
This Cornbread Stuffing recipe is a flavorful and savory holiday side dish featuring lightly crisped cornbread combined with sautéed onions, celery, garlic, and fresh herbs like sage, rosemary, and parsley. Moistened with vegetable broth and baked until golden and crispy on top, it’s a comforting and aromatic classic that’s perfect for festive meals.
Ingredients
Scale
Cornbread
- 1 recipe Cornbread (cubed)
Stuffing Mixture
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 4 celery stalks (chopped)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves (grated)
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary or thyme leaves
- ½ cup chopped fresh parsley (plus more for garnish)
- 2 to 2½ cups vegetable broth
- 2 large eggs (lightly beaten)
- 1 tablespoon melted unsalted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch or similar sized baking dish to prevent sticking and to prepare it for the stuffing.
- Toast the Cornbread Cubes: Spread the cubed cornbread evenly on a large baking sheet. Bake for 10 minutes until the cornbread becomes lightly crisp and golden brown, which helps it hold its texture in the stuffing.
- Sauté Vegetables and Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, salt, and pepper, cooking for 8 to 10 minutes until the vegetables are soft and fragrant. Stir in the grated garlic for the last minute to release its flavor without burning.
- Combine Ingredients: In a large mixing bowl, place the toasted cornbread cubes. Add the sautéed onion and celery mixture along with the fresh sage, rosemary (or thyme), and parsley. Stir well to evenly distribute all ingredients.
- Add Broth and Eggs: Pour in 2 cups of vegetable broth and add the lightly beaten eggs to the mixture. Stir gently to moisten the cornbread evenly. If the stuffing feels dry, gradually add up to an additional ½ cup of broth until the mixture holds together but is not soggy.
- Transfer and Bake: Transfer the moistened stuffing mixture into the prepared baking dish. Drizzle the melted unsalted butter over the top. Cover the dish with foil and bake for 25 minutes. Then uncover and bake for another 15 to 25 minutes until the top is lightly crisp and golden brown.
- Garnish and Serve: Remove from the oven, garnish with extra fresh parsley, and serve warm as a delicious holiday side dish.
Notes
- This cornbread stuffing is a fantastic holiday side dish with a balance of sweet and savory flavors from cornbread and fresh herbs.
- Make-ahead tip: The stuffing mixture can be prepared a day in advance, refrigerated, and baked just before serving.
- Ensure not to over-moisten the mixture to keep the stuffing from becoming mushy.
- Use fresh herbs for the best aromatic flavor.
- The recipe yields approximately 12 servings, ideal for a large family or gathering.
Nutrition
- Serving Size: 1/12 of recipe (~150g)
- Calories: 190
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
