Description
This Cornbread Stuffing recipe combines crispy baked cornbread cubes with a savory mix of sautéed onions, celery, fragrant herbs, and garlic, all moistened with vegetable broth and baked to golden perfection. It’s a perfect side dish for holiday meals or any comforting feast, offering a delicious blend of textures and flavors.
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
Liquids and Fats
- 3 tablespoons extra-virgin olive oil
- 2 to 2½ cups vegetable broth
- 1 tablespoon melted unsalted butter
Eggs and Seasonings
- 2 large eggs, lightly beaten
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish to ensure the stuffing doesn’t stick during baking.
- Toast the cornbread: Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, or until lightly crisp and golden brown. This step helps the cornbread hold its texture in the stuffing.
- Sauté vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, salt, and pepper, cooking for 8 to 10 minutes until softened. Stir in the grated garlic and cook briefly to release its aroma.
- Combine ingredients: Place the toasted cornbread cubes in a large bowl. Add the sautéed vegetables, fresh sage, rosemary (or thyme), and parsley. Stir well to distribute the herbs and vegetables evenly throughout the cornbread.
- Moisten the mixture: Pour 2 cups of vegetable broth and the beaten eggs into the cornbread mixture. Mix gently until the bread is evenly moistened. If the mixture feels dry, add up to an additional ½ cup of vegetable broth as needed to achieve the right consistency.
- Prepare for baking: Transfer the mixture to the greased baking dish. Drizzle the melted unsalted butter over the top for added richness.
- Bake covered: Cover the dish with foil and bake for 25 minutes. Covering helps the stuffing cook through and stay moist.
- Finish baking uncovered: Remove the foil and continue baking for another 15 to 25 minutes, or until the top is lightly crisp and golden brown.
- Garnish and serve: Sprinkle additional fresh parsley over the top for a bright, fresh finish before serving warm.
Notes
- Using homemade cornbread is recommended for the best flavor, but store-bought can be used in a pinch.
- Adjust the amount of vegetable broth based on your preferred stuffing moisture level; less broth for a drier stuffing and more for moister results.
- Fresh herbs elevate the flavor, but dried herbs can be substituted at about one-third the amount.
- This recipe is vegetarian and can be made vegan by substituting eggs with a flaxseed or chia seed egg and using vegan butter.
- Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven to retain its crispness.
Nutrition
- Serving Size: 1/12 of recipe (approximately 130g)
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
