Cornbread Stuffing
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
12 servings
Cornbread Stuffing
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Try my Cornbread Stuffing with Honey Cornbread, savory herbs, and veggies. This easy, 20-minute prep dish will elevate your holiday feasts.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion (about 5 oz/142 g), diced
- 2 stalks celery, finely diced
- cornbread, baked (1 lb 8 oz/675 g)
- 1 ½ cups (12 fl oz/360 ml) chicken stock
- 2 large eggs, lightly beaten
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons poultry seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Notes
- Make this cornbread stuffing recipes your way! Diced apples, dried cranberries, dried cherries, and dates add sweetness, texture, and color. Toasted pecans or walnuts give the stuffing crunch. Sautéed garlic or chopped parsley add more flavors. Diced jalapeños give the stuffing kick.
- For the best stuffing texture, use day-old cornbread. You can crumble it ahead of time and let it set at room temperature.
- If you don’t have time to bake the Honey Cornbread, you can use any premade cornbread in the same amount.
- The celery won’t soften in the oven, so be sure it is very soft before you stop cooking it with the onions.
- Poultry seasoning is a dried herb blend, most often consisting of sage, thyme, marjoram, and rosemary. If you don’t have poultry seasoning, we suggest using a ½ teaspoon of each herb to equal two teaspoons total.
- For something more savory, you can add sausage to this cornbread dressing: when the onions and celery are done cooking, brown a pound (450 g) of crumbled sausage in the pan and then proceed with the recipe.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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