Classic Cornbread Stuffing
Classic Thanksgiving stuffing made with cornbread and savory herbs and spices. Just like grandma used to make!
Servings: 12 servings
Calories: 861kcal
Equipment
- Wooden Spoons
Ingredients
- 1/2 cup butter
- 8-10 cups dried bread cubes
- 1 9- inch pan cornbread from a mix or your favorite recipe
- 1 medium onion chopped
- 1 shallot chopped
- 3-4 ribs celery chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground thyme
- 1 teaspoon dry rosemary leaves
- 2 teaspoons ground sage
- 2-3 cups chicken broth
- 2 eggs beaten
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 350 degrees. Crumble cornbread into a large bowl with dried bread; set aside.
- In a large saute pan over medium heat, melt butter. Add onion, shallot, garlic, celery, thyme, rosemary and sage and cook for about 8-10 minutes or until vegetables are tender.
- Pour butter and vegetables over bread mixture and stir gently.
- Stir in 2 cups of broth and mix well. Taste and adjust seasonings before stirring in beaten eggs. Add additional broth as desired for moistness. Stir in parsley.
- Spoon stuffing into a large casserole dish or 9×13 baking dish. Cover and bake for 40-45 minutes, or until heated through. Uncover and bake 10-15 minutes more, or until stuffing is lightly browned.
Nutrition
Serving: 1g | Calories: 861kcal | Carbohydrates: 137g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1979mg | Fiber: 8g | Sugar: 16g