Fresh Cornbread Stuffing Recipe
This Fresh Cornbread Stuffing recipe combines the savory flavors of sautéed celery and onion with aromatic herbs and moist cornbread, creating a classic side dish perfect for holiday meals or comforting weeknight dinners. With optional additions like diced apples or cranberries, this stuffing adds a subtle sweetness and texture to the dish. Easy to prepare ahead and bake, it delivers a moist and flavorful stuffing that complements any roast or poultry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 6 cups crumbled cornbread, dried out for at least a day
- 3 celery stalks, finely chopped
- 1 large onion, finely chopped
- 4 tablespoons unsalted butter
- 4 cups chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup diced apples or cranberries (optional)
Tools Needed
- Cutting board
- Sharp knife
- Large skillet
- Mixing bowl
- Baking dish
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready when your stuffing is assembled.
- Sauté Vegetables: Melt the 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped celery and onion, cooking and stirring occasionally until they are soft and translucent, about 5 minutes.
- Mix Ingredients: In a large mixing bowl, combine the 6 cups of dried crumbled cornbread with the sautéed celery and onion mixture. Add 1 teaspoon each of dried sage and thyme, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Mix well to evenly distribute the herbs and seasoning.
- Add Broth: Gradually pour in 4 cups of chicken broth, stirring gently to moisten the mixture without making it soggy. Aim for a consistency that holds together but is still moist.
- Incorporate Optional Add-ins: Stir in 1 cup of diced apples or cranberries if you choose to add a touch of sweetness and tartness to your stuffing.
- Prepare for Baking: Transfer the stuffing mixture to a greased baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil.
- Refrigerate (Optional): You can refrigerate the covered stuffing for up to one day before baking to enhance flavors and ease meal prep.
- Bake the Stuffing: Place the foil-covered baking dish in the preheated oven and bake for approximately 30-40 minutes until the stuffing is heated through and set. Remove the foil in the last 10 minutes if you prefer a slightly crisp top.
Notes
- Drying out the cornbread for at least one day is crucial to achieving the perfect stuffing texture; fresh cornbread that’s too moist can result in soggy stuffing.
- Prepping vegetables and herbs ahead saves time and streamlines the cooking process.
- Feel free to substitute chicken broth with vegetable broth to make this recipe vegetarian-friendly.
- Covering the stuffing with foil while baking traps moisture, keeping the stuffing moist; removing it toward the end crisps the top.
- Storing assembled stuffing in the refrigerator for up to one day allows the flavors to meld beautifully.
Keywords: cornbread stuffing, Thanksgiving side dish, holiday stuffing, baked stuffing, savory stuffing, cornbread recipes
Find it online: https://frommamamaya.com/fresh-cornbread-stuffing-recipe/
