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
Prepare the Oven- Preheat your oven to 350°F (175°C). Lightly grease a large baking dish or casserole dish with butter.
Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened (about 8-10 minutes).- Stir in the garlic and cook for another minute until fragrant. Add the chopped sage, thyme, and parsley, stirring well.
Combine Bread and Broth- 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.
Gradually add the broth, stirring gently until the bread is moistened but not soggy. Season with salt and pepper to taste.
Bake the Stuffing
Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.- 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.
Serve and Enjoy- Serve warm as a side dish. The stuffing should be moist inside with a crunchy top layer, full of savory herb flavors.
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