Cornbread Stuffing
A classic cornbread stuffing with a crunchy texture and rich flavors, perfect for holiday gatherings and pairing with turkey or chicken.
Ingredients
Cornbread Base
- 1 cup cornmeal (fine or medium ground)
- 1 cup all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
Stuffing Mixture
- 2 1/2 cups reduced-sodium chicken broth
- 2 large eggs
- 1/4 cup unsalted butter
- 1 cup diced onion
- 1 1/4 cups sliced celery
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound uncooked mild Italian sausage, optional
- 1 cup pecan halves, optional
Instructions
Prepare Cornbread
- Preheat your oven to 375°F (191°C).
- In a large bowl, whisk together all the cornbread ingredients.
- Pour this mixture into a greased 9-inch square baking pan.
- Bake for 22-24 minutes or until the top is lightly browned.
- Once done, let it cool overnight without covering.
Prepare Stuffing
- The next day, preheat your oven to 300°F (149°C).
- Cut the cooled cornbread into 1-inch cubes (you should have about 7-8 cups).
- Spread these cubes on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 10 minutes, until slightly crisp. Set aside to cool.
- In a very large bowl, whisk together the chicken broth and eggs. Set this aside.
- In a large skillet over medium-high heat, melt the butter.
- Add the diced onion, sliced celery, thyme, sage, parsley, salt, and pepper, and cook for about 4 minutes, or until the vegetables start to soften.
- If using sausage, squeeze it from the casings into the skillet, breaking it apart with a spoon. Cook for about 4 minutes until it’s almost done.
- Pour this sausage mixture into the broth and egg bowl, including any liquid from the skillet.
- Gently fold in the toasted cornbread cubes and pecans (if using).
- If you’re stuffing a turkey, let the mixture cool completely before using it.
- To bake separately, spoon the stuffing into a greased 9×13 inch baking pan.
- Bake for 40 minutes, or until it is lightly browned and crisp on top.
- If desired, garnish with fresh herbs before serving. Enjoy warm!
Notes
Customize your herbs and consider adding vegetables for more flavor. You can prepare the cornbread a day ahead to save time.