Cornbread Stuffing

No ratings yet

Cornbread Stuffing, a comforting side dish for Thanksgiving, Christmas and any special family meal. Made with cubed homemade savoury cornbread, celery, chicken stock and a lovely hint of fresh sage, this stuffing is baked until beautifully golden with crispy edges, but moist and soft in the middle. Easy to make, and utterly delicious, this side dish is a great accompaniment to any roast or roast alternatives.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings: people

Calories: 122kcal

Author: Daniela Apostol

Ingredients

400 g savoury cornbread (14 oz cubed cornbread)
60 g butter ( 4 tbsp)
2 celery sticks
2 eggs
1 onion
2 cloves of garlic
300 ml chicken stock (broth, 10 floz)
3 fresh sage leaves
1 tablespoon fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Place the cornbread cut into cubes into a roasting tray, mine is 27 x 22 x 5 cm or 10.5 x 8.5 x 2 inches.
Melt the butter in a large frying pan, add the peeled and chopped onion and garlic, and fry them on a medium heat until golden.
Add the chopped celery sticks, mix well, and allow them to fry for a further 2-3 minutes.
Chop the sage and add it to the pan, then season with ground black pepper.
Add the veggie mixture to the cornbread, and toss everything well.
Use a fork to beat the eggs well, then pour them over the chicken stock, stirring well to combine.
Gradually pour the egg mixture over the cornbread, then cover the tray with kitchen foil.
Bake for 20 minutes, then remove the foil and bake for a further 15 minutes until golden and crispy on the outside, but moist on the inside.
Garnish with chopped parsley.

Video

Notes

I prefer to cut the cornbread into cubes rather than crumble it, mushy stuffing isn't as appealing to me as a chunkier one that have lovely crispy edges, but it's still beautifully moist and soft on the inside.
Use slightly-stale cornbread for this recipe, it absorbs the stock while retaining its texture. Freshly-baked cornbread will turn mushy more easily when it absorbs all the liquid. If you don't have day old cornbread, you can cut it into cubes and dry in the oven at a low temperature for 10-15 minutes.
Soften the veggies properly before adding them to the cornbread, they add a lot more flavour once fried, and gives a better texture.

Nutrition