Description
A comforting and flavorful cornbread stuffing infused with savory herbs, perfect for holiday gatherings or any cozy meal.
Ingredients
Scale
- Cornbread, torn into pieces
- Butter (or olive oil)
- 1 onion, chopped
- 2 stalks of celery, chopped
- 2 cups chicken broth (or vegetable broth)
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 eggs (or flaxseed meal for vegan option)
- Salt and pepper, to taste
Instructions
- Prepare the cornbread by baking it a day ahead to dry out.
- Sauté the chopped onions and celery in a skillet with butter over medium heat until softened, about 5 minutes.
- Mix in the herbs, salt, and pepper, then pour in the broth and let it simmer.
- Combine the torn cornbread, sautéed mixture, and eggs in a large mixing bowl.
- Transfer the mixture to a greased baking dish and refrigerate if not baking immediately.
- Bake in a preheated oven at 350°F (175°C) for 30-40 minutes until golden brown.
- Serve after letting it sit for a few minutes, with optional gravy or cranberry sauce.
Notes
Use day-old cornbread for better texture. Feel free to add spices or adjust herbs to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: stuffing, cornbread, side dish, herbs, Thanksgiving