If you’re searching for a comforting dish that marries the cozy flavors of fall, look no further than this Cornbread Stuffing with Sweet Potatoes and Pecans Recipe. It’s a delightful twist on classic stuffing, bringing the natural sweetness of tender sweet potatoes and the nutty crunch of toasted pecans into the mix. Creamy, buttery cornbread provides the perfect base, making every bite a warm hug of texture and flavor. This recipe is not only ideal for holiday dinners but also a fantastic way to cozy up any weeknight meal with its inviting aroma and irresistible taste.
Ingredients You’ll Need
This Cornbread Stuffing with Sweet Potatoes and Pecans Recipe uses simple, wholesome ingredients that each play a crucial role in creating the dish’s hearty flavor and comforting texture. From the smooth sweetness of sweet potatoes to the rich, crunchy pecans, every item contributes beautifully to the final masterpiece.
- Sweet potatoes: Peeled and cubed for natural sweetness and creaminess that balances the stuffing.
- Unsalted butter: Melted for a rich, silky texture and to sauté vegetables.
- Milk: Adds moisture and tenderizes the cornbread pieces.
- Brown sugar: Provides subtle caramel notes enhancing the sweet potatoes’ flavor.
- Eggs: Bind the stuffing together ensuring it holds its shape when baked.
- Vanilla extract: A small hint to elevate the natural sweetness without overpowering.
- Ground cinnamon: Adds gentle warmth and depth.
- Ground nutmeg (optional): For an extra cozy spice layer.
- Salt: Balances sweetness and enhances overall flavor.
- All-purpose flour: Used to create a crumbly topping with brown sugar and butter.
- Chopped pecans: Toasted for crunch and a rich, nutty contrast.
- Mini marshmallows (optional): A playful, melting addition for a touch of gooey sweetness.
How to Make Cornbread Stuffing with Sweet Potatoes and Pecans Recipe
Step 1: Prepare the Cornbread
Start by baking your cornbread if you’re making it from scratch, or use store-bought and cube it into 1-inch pieces. Toast the cubes at 350°F (175°C) until they are lightly crispy on the outside. This step is key because toasting adds texture and prevents the stuffing from becoming mushy, giving you that perfect chewy bite.
Step 2: Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Preheating early ensures the stuffing bakes evenly and develops that irresistible golden crust every time.
Step 3: Sauté the Vegetables
In a large skillet, melt the butter over medium heat, then add chopped onions and celery. Sauté until softened, about 5 to 7 minutes, which makes the veggies sweeter and tender. Stir in garlic, thyme, sage, rosemary, salt, and pepper, and cook for an additional minute to release those aromatic flavors.
Step 4: Mix the Stuffing
Combine the toasted cornbread cubes with the sautéed vegetables in a big bowl. If you want to add your own twist, this is a great time to toss in dried cranberries or cooked sausage for an extra burst of flavor and texture.
Step 5: Add Broth and Eggs
Gradually pour in 1 1/2 cups of broth while gently tossing the mixture, adding just enough moisture to soften the cornbread without making it soggy. Stir in beaten eggs to help everything bind together perfectly. If your stuffing looks dry, add more broth a little at a time.
Step 6: Bake
Transfer the stuffing into your prepared dish and cover tightly with foil. Bake for 20 minutes to warm it through and let the flavors meld. Then, remove the foil and bake another 15 to 20 minutes until the top turns golden brown and delightfully crispy — that’s the pinnacle of comfort food right there.
Step 7: Serve
Allow the stuffing to cool just slightly before serving to let it set up beautifully. Now you’re ready to dive into one of the most delicious variations of a traditional side you’ll ever taste.
How to Serve Cornbread Stuffing with Sweet Potatoes and Pecans Recipe
Garnishes
Enhance your Cornbread Stuffing with Sweet Potatoes and Pecans Recipe by garnishing with fresh chopped parsley or thyme sprigs for a pop of color and fragrant freshness. Toasted pecan halves sprinkled on top add an extra crunch and a striking visual appeal that tempts everyone at the table.
Side Dishes
This stuffing pairs beautifully with roasted turkey, glazed ham, or even a vegetarian main course like roasted mushroom Wellington. A crisp green salad with a tangy vinaigrette can cut through the richness perfectly, balancing the entire meal and keeping tastes vibrant.
Creative Ways to Present
For special occasions, consider serving the stuffing in hollowed-out mini pumpkins or acorn squash for a festive touch. Alternatively, bake it in individual ramekins or cast iron skillets to create personalized servings that feel cozy and indulgent.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cornbread Stuffing with Sweet Potatoes and Pecans Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making leftovers an even more delicious treat.
Freezing
This stuffing freezes wonderfully. Place it in a freezer-safe container or heavy-duty freezer bag and store for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the texture intact.
Reheating
To reheat, warm the stuffing in the oven at 350°F (175°C) covered with foil until heated through, about 20 minutes. For a crispy top, remove the foil during the last 5 minutes of reheating. You can also microwave individual portions for convenience but finish with a short oven crisp if you can.
FAQs
Can I use store-bought cornbread for this recipe?
Absolutely! Store-bought cornbread works well and saves time, but toasting it before mixing helps achieve the best texture, preventing sogginess and adding a slight crunch.
Is this Cornbread Stuffing suitable for vegetarians?
Yes! This recipe is hearty and flavorful on its own, but you can keep it vegetarian by using vegetable broth instead of chicken broth and skipping any meat add-ins.
What if I don’t have pecans? Can I substitute them?
You can substitute pecans with walnuts or even toasted almonds for a different but equally delicious nutty crunch that complements the sweet potatoes beautifully.
Can I make this stuffing ahead of time?
Definitely! You can prepare the stuffing mixture the day before, refrigerate it, and then bake it fresh when ready. This makes holiday meal prep less stressful and more manageable.
Are the mini marshmallows necessary?
No, mini marshmallows are optional and add a fun, sweet element, especially if you like a gooey contrast. If you prefer a more traditional savory stuffing, feel free to leave them out.
Final Thoughts
This Cornbread Stuffing with Sweet Potatoes and Pecans Recipe is one of those dishes that brings comfort and joy to any table. It’s the perfect blend of sweet, savory, crunchy, and creamy, inviting you to savor every bite and share it with loved ones. I encourage you to give it a try — whether for your next holiday feast or a cozy dinner at home — and watch it become a favorite in your family’s recipe collection.
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Cornbread Stuffing with Sweet Potatoes and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This comforting Cornbread Stuffing recipe is perfect for holiday meals or a cozy dinner. It features toasted cornbread cubes combined with sautéed vegetables and herbs, moistened with broth and eggs, then baked until golden and crispy on top. Customize it easily by adding dried cranberries or cooked sausage for extra flavor.
Ingredients
Cornbread
- Homemade cornbread, cut into 1-inch cubes and toasted (about 8 cups cubes)
Sautéed Vegetables
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Stuffing Mixture
- 1 1/2 cups vegetable or chicken broth
- 2 large eggs, beaten
- Optional: 1/2 cup dried cranberries
- Optional: 1/2 cup cooked sausage, chopped
Instructions
- Prepare the Cornbread: If you haven’t already, bake homemade cornbread in advance and let it cool completely. Cut it into 1-inch cubes, then toast the cubes in a 350°F (175°C) oven for 10-15 minutes until slightly crispy. Set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prepare for baking the stuffing.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing for 5-7 minutes until softened. Stir in the minced garlic along with thyme, sage, rosemary, salt, and pepper, cooking for an additional minute to release the herbs’ aromas.
- Mix the Stuffing: In a large mixing bowl, combine the toasted cornbread cubes with the sautéed vegetables. If using, fold in dried cranberries or cooked sausage now to incorporate additional layers of flavor.
- Add Broth and Eggs: Gradually pour in 1 1/2 cups of broth, gently tossing to moisten the cornbread evenly without creating soggy lumps. Stir in the beaten eggs and, if the mixture seems dry, add more broth in 1/4 cup increments until it reaches your desired consistency.
- Bake: Transfer the stuffing mixture to the prepared baking dish. Cover the dish tightly with foil and bake for 20 minutes. Then remove the foil and continue baking uncovered for another 15-20 minutes until the top is beautifully golden brown and crispy.
- Serve: Allow the stuffing to cool slightly before serving as a delicious side dish to your holiday or comfort meal.
Notes
- To make this recipe gluten-free, use gluten-free cornbread and gluten-free broth.
- For a vegetarian version, use vegetable broth and omit sausage.
- Customize with your favorite herbs or add-ins like chopped nuts or dried fruit.
- If you prefer extra crispy edges, broil the stuffing for 2-3 minutes after baking (watch carefully to prevent burning).
- Preparing the cornbread a day ahead improves flavor and texture.
