Holiday Recipes 2023 | Cornbread Stuffing Recipe With Homemade Cornbread

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious, while store-bought options can save time and money.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine can be a budget-friendly alternative.

Preheat the oven to 275°F (135°C).

Cut homemade cornbread into strips and then into cubes.

Spread cornbread cubes on two sheet trays lined with parchment paper.

Dry out the cornbread in the oven for about 45 minutes.

Dice the onion and celery into roughly the same size pieces.

Sauté onion and celery in 3 tablespoons of butter in a deep dish sauté pan, seasoning with salt and pepper, for about 8 minutes until tender.

Let the sautéed vegetables cool to room temperature.

Melt a stick of salted butter with chopped fresh thyme, rosemary, and minced garlic over medium heat.

In a large bowl, combine the dried cornbread, melted herb butter, and sautéed onion and celery.

In a separate bowl, mix 1 cup of whole milk, 1 cup of chicken stock, and 1 whole egg, then add to the cornbread mixture.

Fold the mixture together until combined, ensuring it has a soft texture.

Butter the same pan used for the onion and celery, then add the stuffing mixture and even it out.

Chop fresh sage and sprinkle it over the top of the stuffing before baking.

Preheat the oven to 375°F (190°C).

Cover the stuffing with foil and bake for 30 minutes.

Remove the foil and bake for an additional 20 minutes until the exterior is browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens