Cornbread Stuffing
Shaziya
Cornbread stuffing is the ultimate comfort food, blending sweet, crumbly cornbread with savory herbs and rich broth. Serve it alongside your favorite mains or enjoy it as a hearty standalone dish—it’s guaranteed to become a staple in your recipe collection.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
- 2 tablespoons olive oil
- 1 large onion (about 5 oz/142 g), diced
- 2 stalks celery, finely diced
- 1 lb 8 oz Cornbread, baked (675 g)
- 1 ½ cups chicken stock (12 fl oz/360 ml)
- 2 large eggs, lightly beaten
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Preheat the oven to 350°F (180°C). Butter a 2-quart (2 liter) casserole dish and set aside.
Heat the oil in a medium saute pan over medium heat, then add the onions and celery. Cook for 10-15 minutes until the onions are translucent and the celery is soft.
Transfer the onion mixture to a large bowl and crumble in the cornbread on top.
Add in the chicken stock, the eggs, sage, poultry seasoning, salt and pepper and stir everything together.
Scoop the stuffing into your prepared dish, cover and bake for 15 minutes.
Remove the foil and continue baking for about another 20 minutes, until firm and golden on top.
Serve while still warm. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave for a minute or two or in a 300°F (150°C) degree oven for about 10 minutes or until warm.
Keyword cornbread, herbs, savory, stuffing, Thanksgiving