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
Scale
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.
