Description
A delicious and hearty cornbread stuffing perfect for holiday meals or as a side dish.
Ingredients
Scale
For the Crust:
- 4 cups crumbled cornbread
- 1/2 cup unsalted butter
- 1 large onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and celery, sauté until softened, about 5 minutes.
- Add garlic, parsley, sage, thyme, salt, and pepper. Cook for another 2 minutes.
- In a large bowl, combine crumbled cornbread with the sautéed vegetable mixture.
- Gradually stir in broth and beaten eggs until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the top is golden brown and the stuffing is set.
- Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.