How to Make Cornbread Stuffing: Thanksgiving Recipes - Melissa Clark | The New York Times

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious, while store-bought is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper alternative.

Let the cornbread sit out to get a little stale and crumble it into large pieces.

Mix seasonings in a bowl: scallions, minced sage, chili powder, salt, and pepper.

Melt 6 tablespoons of butter in a skillet until it sizzles and the milk solids sink to the bottom and caramelize, creating brown butter.

Add half of the brown butter to the crumbled cornbread mixture.

Mix everything together using your hands until moist; if the mixture looks dry, add a little water or turkey/vegetable stock.

Pour the mixture into a casserole dish or the same skillet used to make the cornbread.

Drizzle the remaining brown butter on top of the stuffing.

Bake at 350°F for about 45 minutes until the stuffing reaches an internal temperature of 165°F.

Cooking Techniques

Equipment Needed

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Dietary

Allergens