Description
This Cornbread Stuffing recipe is a classic, savory side dish perfect for holiday meals. Made with crispy baked cornbread cubes, sautéed aromatic vegetables, fresh herbs, and a blend of vegetable broth and eggs, it bakes to a golden, crispy top while remaining moist and flavorful inside. Easy to prepare and bursting with traditional Southern flavors, it makes a delightful addition to any festive table.
Ingredients
Scale
Cornbread
- 1 recipe Cornbread, cubed
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, grated
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary or thyme leaves
- ½ cup chopped fresh parsley, plus more for garnish
Other Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 to 2½ cups vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon melted unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish, preparing it for the stuffing to bake evenly.
- Bake cornbread cubes: Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, or until they are lightly crisp and golden brown. This step ensures the cornbread holds up well in the stuffing without getting soggy.
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, salt, and pepper and cook for 8 to 10 minutes until the vegetables are softened and fragrant. Stir in the grated garlic during the last minute to release its aroma without burning.
- Combine stuffing ingredients: Place the toasted cornbread cubes in a large mixing bowl. Add the sautéed onion and celery mixture, chopped sage, rosemary or thyme, and parsley. Stir the ingredients together evenly to distribute flavors.
- Add broth and eggs: Pour in 2 cups of vegetable broth and the lightly beaten eggs. Mix gently until the cornbread is evenly moistened. If the mixture feels too dry, gradually add up to an additional ½ cup of vegetable broth to reach the desired consistency.
- Transfer and bake: Spoon the stuffing mixture into the prepared baking dish. Drizzle the melted unsalted butter on top for added richness. Cover the dish and bake for 25 minutes to heat through and allow flavors to meld.
- Crisp the top: Remove the cover and continue baking for another 15 to 25 minutes, or until the top is lightly crisp and golden brown, creating a delightful contrast to the soft interior.
- Garnish and serve: Once baked, sprinkle additional fresh parsley over the top for color and freshness. Serve warm as a delicious side dish for your holiday feast or family dinner.
Notes
- For best texture, use slightly stale cornbread so it crisps nicely in the oven.
- Feel free to substitute fresh rosemary with thyme based on your preference or availability.
- You can prepare this stuffing a day ahead and only bake it on the day of serving to save time.
- This recipe is vegetarian-friendly as it uses vegetable broth, but you can substitute with chicken broth if preferred.
- If you prefer a richer flavor, consider adding a splash of melted butter to the vegetable broth before mixing.
Nutrition
- Serving Size: 1/12 of the recipe (about 1 cup)
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
