Description
A quick and easy cornbread stuffing made right in a skillet, perfect for Thanksgiving or any weeknight dinner.
Ingredients
Scale
- 4 cups cornbread, crumbled
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Heat the butter in a large skillet over medium heat.
- Add the onion, celery, and carrots. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the crumbled cornbread, thyme, sage, salt, and pepper.
- Pour in the chicken broth and stir until everything is combined and warmed through, about 5 minutes.
- Serve hot.
Notes
You can use store-bought or homemade cornbread for this recipe. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g