Description
A nostalgic and flavorful cornbread stuffing infused with fresh herbs and sautéed vegetables, perfect for family gatherings.
Ingredients
Scale
- 8 cups cubed cornbread (store-bought or homemade)
- 1/2 cup butter (or olive oil for a dairy-free option)
- 1 cup diced onions
- 1 cup diced celery
- 1 cup sliced mushrooms
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 3 cups vegetable or chicken broth
- 2 large eggs (or flaxseed meal for a vegan option)
- Salt and pepper to taste
Instructions
- Prepare the Cornbread: Bake cornbread in advance and let it cool, aiming for slightly drier texture.
- Sauté Vegetables: In a skillet, melt butter over medium heat, add onions and celery, cooking until soft. Add mushrooms and sauté until moisture is released, about 5 minutes.
- Combine Ingredients: In a large bowl, mix cubed cornbread with sautéed veggies, fresh herbs, salt, and pepper.
- Moisten with Broth: Gradually pour in broth, mixing gently until just moistened.
- Add Eggs: Fold in beaten eggs evenly throughout the mixture.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and pour in the stuffing, spreading it out evenly.
- Bake: Bake in a preheated oven at 375°F (190°C) for 30-40 minutes until the top is golden brown.
- Cool & Serve: Let cool slightly before serving.
Notes
For a twist, consider adding dried cranberries for sweetness or spicy jalapeños for a kick. Use slightly stale cornbread for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: cornbread stuffing, holiday recipe, savory stuffing, family recipe, comfort food