Description

This Cornbread Stuffing recipe combines the comforting flavors of golden toasted cornbread, fresh herbs, sautéed vegetables, and vegetable broth to create a moist, savory side dish perfect for holiday meals or cozy family dinners. Baked until the top is lightly crisp and golden, this vegetarian stuffing offers a delicious balance of texture and flavor.

Ingredients

Scale

Cornbread and Topping

1 recipe Cornbread, cubed
1 tablespoon melted unsalted butter
Fresh parsley, for garnish

Vegetable Mixture

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

Binding and Moisture

2 to 2½ cups vegetable broth
2 large eggs, lightly beaten

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Instructions

Prepare baking dish and preheat oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch or similar baking dish to prevent sticking.
Toast the cornbread cubes: Spread the cubed cornbread evenly on a large baking sheet and bake for 10 minutes, or until the pieces are lightly crisp and golden brown. This step helps the cornbread hold texture and absorb liquids better.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery along with salt and pepper. Cook for 8 to 10 minutes until the vegetables are soft. Stir in the grated garlic and cook briefly until fragrant.
Combine ingredients: Place the toasted cornbread cubes in a large mixing bowl. Add the sautéed vegetable mixture, chopped sage, rosemary or thyme, and parsley. Stir to combine all ingredients evenly.
Add broth and eggs: Pour in 2 cups of vegetable broth and the lightly beaten eggs. Mix gently until the cornbread is evenly moistened. If the mixture feels dry, add up to another ½ cup of vegetable broth as needed to achieve a moist but not soggy consistency.
Transfer and bake: Transfer the stuffing mixture to the prepared baking dish. Drizzle the melted unsalted butter evenly over the top. Cover the dish with foil and bake for 25 minutes.
Uncover and finish baking: Remove the foil and continue baking for an additional 15 to 25 minutes, or until the top is lightly crisp and golden brown.
Garnish and serve: Remove from oven, garnish with fresh parsley, and serve warm as a savory side dish.

Notes

You can adjust the amount of vegetable broth to achieve your preferred stuffing moisture level.
For added flavor, try using fresh rosemary or thyme interchangeably based on your preference.
This recipe is vegetarian and can be made vegan by substituting eggs with flax eggs and butter with a vegan alternative.
To make cornbread from scratch, use a good-quality recipe that yields a moist but sturdy bread for best results.
Covering while baking helps retain moisture; removing the cover at the end crisps the top.

Nutrition

Serving Size: 1/12 of recipe (about 150g)
Calories: 220
Sugar: 3g
Sodium: 450mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg