How to Make Cornbread Stuffing

cornbread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients, while white bread is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a less expensive alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is suitable for vegetarians, and using water with seasoning can cut costs.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binding agent and is a plant-based alternative.

Preheat the oven to 350°F (175°C).

Break slices of sourdough bread into pieces the size of a postage stamp.

Break the cornbread into pieces the size of a postage stamp.

Spread both breads on a cookie sheet and bake for 20 to 30 minutes.

Remove the bread from the oven and combine with celery, onion, parsley, poultry seasoning, salt, and pepper in a large bowl.

Toss using your hands until all the ingredients are well combined.

Beat the eggs together in a small bowl and pour over the bread mixture. Then toss again.

Melt the butter in a small saucepan. Then add the warm water and pour over the bread mixture slowly until the stuffing is just moistened and a clump sticks together when you squeeze it in the palm of your hand.

Use the mixture to stuff a turkey or place it in an ovenproof container. Cover it and bake in a 350°F oven for 45 minutes or until it's hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens