Cornbread Stuffing
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT65M45 Minutes
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Yield:10 Servings
Ingredients
- 1 (9x13-inch) pan prepared cornbread, about 2 (8 ounce) packages prepared mix
- ½ cup (1 stick) unsalted butter
- 1 large onion, diced
- 4 ribs celery, diced
- 1 teaspoon dried thyme
- 1 cup low-sodium chicken broth
- 2 eggs, beaten
- 1 (9x13-inch) pan prepared cornbread, about 2 (8 ounce) packages prepared mix
- 118.29ml (1 stick) unsalted butter
- 1 large onion, diced
- 4 ribs celery, diced
- 4.26g dried thyme
- 236.59ml low-sodium chicken broth
- 2 eggs, beaten
Make this cornbread stuffing classic or twisted using a variety of fun suggestions. Call it stuffing (stuffed) or call it dressing (cooked separately), it’s delicious either way. Recipe requires 24 hours for bread drying time.
Preparation
STEP 1
Crumble cornbread into bite-sized pieces and leave out to dry for 24 hours.
STEP 2
Preheat oven to 350°F.
STEP 3
Melt butter in a large sauté pan. Add onion, celery and thyme; season with salt and pepper. Cook over medium heat until translucent.
STEP 4
Stir together broth and beaten egg in a large bowl. Add cooked vegetables and gently fold in cornbread. Season with salt and pepper.
STEP 5
Transfer to a buttered baking dish. Bake for about 40 minutes, or until golden brown. Serve hot.
Options
Variations to make it your own. Add any mixture to vegetable, broth, and cornbread mix before baking.
• Jalapeño Chorizo Cheddar: Add 1 minced jalapeno, 1 pound cooked crumbled chorizo (or chorizo alternative) and 1 cup shredded cheddar cheese (1/2 cup to mix, and 1/2 cup on top).
• Apple Sausage: Add 2 peeled, diced apples and 1 pound browned sausage.
• Fruit and Nut: Add 1 1/2 cups dried fruit (cranberries, tart cherries, apricots, currants or any combination) and 1 cup toasted nuts (pecans, walnuts, hazelnuts, pistachios)
• Bacon Mushroom: Sauté 1 pound sliced mushrooms until juices cook away and mushrooms start to brown. Add to stuffing with 6 slices diced cooked bacon.