Savory Cornbread Stuffing
Presentation Tip
Garnish with a few fresh sprigs of sage and thyme. You can also drizzle a bit of melted butter over the top right before serving for added richness.
Ingredients
- 4 cups crumbled cornbread (preferably day-old)
- 4 cups cubed bread (such as sourdough or French bread, slightly stale)
- 1/2 cup unsalted butter
- 1 large onion, finely diced
- 3 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups chicken or turkey broth (plus extra as needed)
- Salt and pepper to taste
Instructions
- 1 Prepare the Oven
- 2
Preheat your oven to 350°F (175°C). Lightly grease a large baking dish or casserole dish with butter.- 3
Sauté Vegetables- 4
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened (about 8-10 minutes).- 5
Stir in the garlic and cook for another minute until fragrant. Add the chopped sage, thyme, and parsley, stirring well.- 6
Combine Bread and Broth- 7
In a large mixing bowl, combine the crumbled cornbread and cubed bread. Pour the cooked vegetables and herbs over the bread mixture and toss to combine.- 8
Gradually add the broth, stirring gently until the bread is moistened but not soggy. Season with salt and pepper to taste.- 9
Bake the Stuffing- 10
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.- 11
Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.- 12
Serve and Enjoy- 13
Serve warm as a side dish. The stuffing should be moist inside with a crunchy top layer, full of savory herb flavors. - 2