A comforting cornbread stuffing made with tender cornbread, aromatic vegetables, and savory herbs baked to a golden finish. Perfect for holidays or cozy family meals.
Total Time:55 minutes
Yield:6-8 servings
Ingredients
6 cups cornbread, cubed and slightly dried
1/2 cup unsalted butter
1 small onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 to 2 1/2 cups chicken or vegetable broth
2 large eggs, beaten
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C) and grease a baking dish.
Place cubed cornbread in a large bowl.
Melt butter in a skillet over medium heat.
Add onion and celery, cooking until softened.
Stir in garlic, sage, thyme, salt, and pepper, cooking for 1 minute.
Pour vegetable mixture over cornbread and toss gently.
Gradually add broth, mixing until moist but not soggy.
Stir in beaten eggs and parsley.
Transfer to prepared baking dish.
Bake for 30 to 35 minutes until golden brown.
Cool slightly before serving.
Notes
Add sausage or bacon for a heartier version.
Mix in dried cranberries or apples for sweetness.
Use vegetable broth for a vegetarian option.
Store leftovers in refrigerator for up to 4 days.
Reheat covered with a splash of broth to keep moist.
