Oh, the memories that flood back with just one bite of this cornbread stuffing! It’s the perfect blend of savory, sweet, and downright delicious. Whether it’s Thanksgiving or just a Tuesday, this recipe brings comfort to any table.
Why This Recipe Works
- The combination of homemade cornbread and fresh herbs creates a texture and flavor that’s unbeatable.
- It’s versatile enough to be the star of the show or a supporting actor on your dinner plate.
- Simple ingredients come together to create a dish that’s both comforting and sophisticated.
Ingredients
- 6 cups crumbled cornbread, day-old
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup unsalted butter
- 2 cups chicken broth
- 2 large eggs, beaten
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Equipment Needed
- Large mixing bowl
- Skillet
- Baking dish (9×13 inch)
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. This ensures a consistent cooking temperature for your stuffing. While the oven heats, grab your skillet and melt the butter over medium heat. Add the diced celery and onion, cooking until they’re soft and translucent, about 5-7 minutes. This step builds the flavor foundation of your stuffing.
Combine the Ingredients
In your large mixing bowl, combine the crumbled cornbread, cooked celery and onion, fresh sage, and thyme. Pour in the chicken broth and beaten eggs, then mix everything together until well combined. The mixture should be moist but not soggy. If it feels too dry, add a little more broth.
Bake to Perfection
Transfer the mixture to your greased baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy. The edges should pull away slightly from the dish, indicating it’s done.
Tips and Tricks
For an extra crispy top, broil the stuffing for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning. If you’re using store-bought cornbread, opt for one that’s not too sweet to maintain the savory profile of the dish. For a richer flavor, substitute half of the chicken broth with turkey broth. Always let the stuffing rest for 10 minutes after baking; this allows the flavors to meld and makes it easier to serve.
Recipe Variations
- Add cooked sausage or bacon for a meaty twist.
- Incorporate dried cranberries or apples for a sweet and savory version.
- Use gluten-free cornbread to make this recipe gluten-free.
- Add a cup of shredded cheese for a gooey, cheesy delight.
Frequently Asked Questions
Can I make this stuffing ahead of time?
Absolutely! You can prepare the stuffing up to the baking step, cover it, and refrigerate overnight. When you’re ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How do I store leftovers?
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze cornbread stuffing?
Yes, baked stuffing freezes well. Wrap it tightly or store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Summary
Grandma’s Cornbread Stuffing is a timeless recipe that brings warmth and joy to any meal. With its perfect balance of flavors and textures, it’s sure to become a staple in your recipe collection.