Cornbread stuffing is the ultimate comfort food, bringing together the warm, buttery goodness of cornbread with a medley of savory ingredients that elevate every bite. This dish is a delightful twist on traditional stuffing, perfect for holiday feasts or cozy family dinners. With its subtly sweet flavor and a crumbly texture, cornbread stuffing is sure to be a crowd-pleaser at your table, harmonizing beautifully with roasted meats or served as a satisfying side all on its own.
Cornbread Stuffing
16
servings15
minutes45
minutesImagine the aroma of freshly baked cornbread mingling with herbs, sautéed vegetables, and rich broth, all coming together in one delicious dish. This cornbread stuffing is crafted from scratch, starting with homemade cornbread that lends a slightly sweet, hearty flavor. Chopped onions, celery, and garlic are sautéed to aromatic perfection, then mixed with the crumbled cornbread and seasoned with sage, thyme, and a touch of black pepper. Moistened with savory chicken broth, this stuffing bakes to golden perfection, resulting in a crispy top layer that gives way to a tender, flavorful interior. Whether you serve it alongside your holiday turkey or as a comforting side during the week, this cornbread stuffing is a heartwarming addition to any meal.
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Ingredients
2 boxes cornbread mix prepared according to package instructions
2 tablespoon olive oil
½ medium onion diced
3 stalks celery diced
2 tsp. minced garlic
2 tsp. poultry seasoning
6 tablespoon butter
6 cups turkey stock
8 oz. stuffing bread
Salt & pepper to taste
Directions
- few hours in advance, cut or tear the cornbread into pieces and leave out (we want it a little bit stale). Alternatively, leave a bowl of the cornbread out overnight, lightly covered.
- Preheat oven to 375°F. Spray a 9×13 baking pan, or large casserole, with baking spray and set aside.
- Heat 2 tablespoon olive oil in a large pot or Dutch oven. Add the onion and celery, stirring to coat. Cook until vegetables start to soften, about 3 minutes, stirring occasionally, before adding garlic and cooking until fragrant, about 1 more minute. Season with salt and pepper, to taste, and add the poultry seasoning, stirring to coat.
- Add butter and stir until melted before adding stock. Cook until stock is heated through.
- Combine dried cornbread and stuffing bread in a large bowl. Pour the warm stock mixture over the bread pieces, reserving about 1 ½ cups. Gently toss to combine (being delicate will keep together big pieces of cornbread-y goodness!). Spoon dressing into prepared baking pan and pour some of the remaining stock over any areas that appear dry (if you don’t use it all, that’s ok!).
- Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake for an additional 20 – 25 minutes, or until top of stuffing is golden brown and crisp.
Notes
- Recipe courtesy of https://midwestniceblog.com/
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