Description
This Cornbread Stuffing recipe is a savory and aromatic side dish perfect for holiday gatherings or comforting family meals. It combines crispy baked cornbread cubes with sautéed onions, celery, fresh herbs, and a flavorful vegetable broth base, finished with a golden, buttery crust baked to perfection.
Ingredients
Scale
Cornbread
- 1 recipe Cornbread, cubed
Vegetables and Herbs
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 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
- 2 to 2½ cups vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon melted unsalted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch or similar baking dish thoroughly to prevent sticking during baking.
- Toast Cornbread Cubes: Spread the cubed cornbread evenly on a large baking sheet. Bake for about 10 minutes until the cubes are lightly crisp and golden brown; this step helps prevent sogginess in the stuffing.
- Sauté Vegetables and Season: While the cornbread toasts, heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery, then season with sea salt and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft. Stir in the grated garlic at the end and cook for an additional minute to blend flavors.
- Combine Ingredients: Transfer the toasted cornbread cubes to a large bowl. Add the sautéed onion mixture along with the chopped sage, rosemary (or thyme), and parsley. Stir to combine all ingredients well.
- Add Broth and Eggs: Pour 2 cups of vegetable broth and the lightly beaten eggs into the bowl, mixing until the cornbread is evenly moistened. If the mixture seems dry, add up to another ½ cup of broth gradually to achieve the desired moistness without becoming soggy.
- Transfer and Bake Covered: Transfer the stuffing mixture into the prepared baking dish. Drizzle the melted unsalted butter over the top, then cover with foil. Bake in the preheated oven for 25 minutes to allow the flavors to meld and the stuffing to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 to 25 minutes, or until the top is lightly crisp and golden brown, adding a delightful texture contrast.
- Garnish and Serve: Once baked, garnish the stuffing with additional fresh parsley for color and freshness. Serve warm as a delicious side dish to your meal.
Notes
- You can prepare the cornbread a day ahead to save time on the day you plan to make the stuffing.
- Adjust the amount of vegetable broth to control the moisture level; stuffing should be moist but not soggy.
- Fresh herbs can be substituted with dried ones, but reduce quantity to about one-third as dried herbs are more concentrated.
- For added richness, consider topping with extra melted butter before baking uncovered.
- This recipe is vegetarian and can be made vegan by substituting eggs with a flaxseed or chia seed egg alternative and using vegan butter.
Nutrition
- Serving Size: 1/12 of recipe (about 1 cup)
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
