Cornbread Stuffing

• 8 cups crumbled cornbread
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup unsalted butter
• 2 cups low-sodium chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 large eggs, beaten
• 1/2 cup chopped fresh parsley
• 1/2 cup dried cranberries (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened.
3. 3 In a large bowl, combine crumbled cornbread, sautéed vegetables, sage, thyme, pepper, and salt.
4. 4 Gradually pour in chicken broth while stirring, ensuring cornbread is well-moistened but not soggy.
5. 5 Stir in beaten eggs and parsley. Fold in cranberries if using.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Bake for 25 minutes, or until top is golden and crispy.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a make-ahead option, prepare the stuffing up to step 6, cover, and refrigerate overnight. Add an extra 10 minutes to baking time.
• Use gluten-free cornbread for a gluten-free version.
• Add sautéed mushrooms or diced apples for extra flavor and texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve alongside roasted turkey for a classic Thanksgiving pairing.
• Pair with creamy mashed potatoes and green bean casserole for a hearty meal.

FAQ