5 from 2 votes
Cornbread Stuffing
Cornbread Stuffing combines cubes of slightly sweet cornbread with the classic stuffing ingredients and are baked to perfection for you to enjoy at your holiday feasts!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
servings
Calories:
449 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 6-8 cups cornbread cubes approximately an 8x8 pan of cornbread, dried
- 6-8 cups french bread cubes approximately 1 loaf of crusty French bread, dried
- 1/2 cup butter salted or unsalted depending on aste
- 1 yellow onion diced, medium
- 4 celery ribs diced
- 4-5 cups chicken broth regular chicken broth or turkey broth can also be used, low sodium
- 1/2 teaspoons thyme dried
- 1/2 teaspoons basil dried
- 1/2 cup parsley chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 3/4 teaspoon salt more or less to taste
- 1/2 teaspoon black pepper more or less to taste
Instructions
- Before making stuffing, make sure your bread has been dried. See notes below for instructions if needed.
- Preheat the oven to 350°F.
- Place a large skillet on the stove over medium heat, and add the butter. Once the butter melts, add the diced onion and celery. Cook them down until soft and somewhat translucent.
- Add basil, thyme, fresh rosemary, parsley salt and pepper and stir to combine. Add the chicken broth and let this come to a simmer.
- Place the dried cornbread and french bread cubes in a large mixing bowl. Slowly ladle spoonfuls of the hot chicken broth on top of the bread. Gently toss the bread in between spoonfuls to coat the bread. Continue adding until all the bread cubes have been coated and are moist, but do not add too much. You want everything moist, not soaking wet. It's okay if you don't use all of the broth.
- Transfer stuffing mixture to a 9x13 baking dish that has greased with oil or butter. Bake or 20-25 minutes or until the stuffing starts to turn a light golden brown. Remove from oven and let cool for 5-10 minutes prior to serving.
Cup of Yum
Notes
- *Drying Bread: To dry the bread, cut into small cubes, then add it to a baking sheet and leave it out to dry on the counter for 1-2 days. If you don’t have the time, you can dry it out in the oven. Bake it at a low heat (250°F) for 30-45 minutes and toss every 10 minutes until dried completely.
- Storage: Store the leftover Cornbread Stuffing in the fridge, in an airtight container for 3-4 days. To reheat, you can pop it back in the oven at 350°F until warmed through, or microwave a serving in 30 second increments.
Nutrition Information
Calories
449kcal
(22%)
Carbohydrates
60g
(20%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
61mg
(20%)
Sodium
987mg
(41%)
Potassium
289mg
(6%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
779IU
(16%)
Vitamin C
6mg
(7%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 449
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 987mg | 41% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 779IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.