Description
This Cornbread Stuffing recipe is a comforting and flavorful side dish perfect for holiday meals or any cozy dinner. Featuring toasted cornbread mixed with sautéed onions, celery, garlic, and a blend of fresh herbs, then moistened with vegetable broth and baked to a golden crisp, it offers a delightful balance of texture and taste.
Ingredients
Scale
Cornbread
- 1 recipe Cornbread, cubed
Vegetables & 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
Other Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 to 2½ cups vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon melted unsalted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch or similar baking dish to prevent sticking during baking.
- Toast Cornbread: Spread the cubed cornbread in a single layer on a large baking sheet. Bake for about 10 minutes or until the cornbread pieces are lightly crisp and golden brown. This step adds texture to the stuffing.
- Sauté Vegetables and Aromatics: Heat the olive oil in a large skillet over medium heat. Add chopped onion, celery, sea salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and fragrant. Stir in the grated garlic at the end to cook for an additional minute.
- Combine Ingredients: Transfer the toasted cornbread to a large mixing bowl. Add the sautéed onion and celery mixture, chopped sage, rosemary (or thyme), and parsley. Mix everything well. Pour in 2 cups of vegetable broth and the beaten eggs, stirring gently until the mixture is evenly moistened. If the mixture feels dry, gradually add up to an additional ½ cup of vegetable broth to achieve the right consistency.
- Transfer and Bake: Spoon the stuffing mixture into the prepared baking dish and drizzle the melted unsalted butter evenly over the top. Cover the dish with foil and bake for 25 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 15 to 25 minutes, or until the top is golden brown and lightly crisped. Once done, garnish with extra fresh parsley before serving for a bright, fresh finish.
Notes
- Using slightly dried or toasted cornbread helps the stuffing maintain its texture and prevents it from becoming mushy.
- Feel free to substitute fresh herbs according to your taste preference or availability—thyme is a great alternative to rosemary.
- You can prepare the cornbread in advance to save time on the day of cooking.
- For a richer flavor, consider using chicken broth instead of vegetable broth if not adhering to vegetarian preference.
- This stuffing is vegetarian but not vegan due to the eggs and butter.
- To make the recipe gluten-free, ensure your cornbread recipe uses gluten-free ingredients.
Nutrition
- Serving Size: 1/12th of recipe (approximately 1 cup)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
