Description

This Cornbread Stuffing is a comforting and flavorful side dish perfect for holiday meals or any cozy dinner. Made with crumbled cornbread, sautéed vegetables, aromatic herbs, and a moist binder of eggs and vegetable broth, it delivers a delicious blend of textures and tastes. Baked to a golden brown in the oven, this stuffing combines classic flavors with a touch of freshness from parsley, offering a perfect balance between savory and slightly sweet.

Ingredients

Scale

Cornbread Base

4 cups Cornbread, crumbled (Homemade is recommended, but store-bought can work)

Vegetables

1 cup Onion, finely chopped (Yellow or white onions are great choices)
1 cup Celery, finely chopped (Adds a refreshing crunch)
1/2 cup Bell pepper, diced (Enhances visual appeal and flavor)
1/2 cup Carrots, diced (Brings a hint of earthiness)

Liquids & Fats

1/2 cup Vegetable broth (Choose low-sodium for better control over seasoning)
1/2 cup Unsalted butter (Enriches the stuffing)
2 large Eggs, beaten (Helps bind the stuffing)

Herbs & Spices

2 teaspoons Dried sage (Classic herb for stuffing)
1 teaspoon Dried thyme (Adds a fragrant note)
1 teaspoon Garlic powder (Adds a subtle garlicky flavor)
1 teaspoon Salt (Essential for enhancing flavors)
1/2 teaspoon Black pepper (Adds a slight kick)
1/4 cup Fresh parsley, chopped (Adds color and freshness)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the stuffing evenly.
Crumble Cornbread: Crumble the cornbread into a large mixing bowl, creating a base for your stuffing mixture.
Sauté Vegetables: Melt the butter in a skillet over medium heat. Add the chopped onions, celery, bell peppers, and carrots, and sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add Herbs and Spices: Stir in dried sage, dried thyme, garlic powder, black pepper, and continue cooking for another minute to release their aromas.
Combine with Cornbread: Pour the sautéed vegetable and herb mixture over the crumbled cornbread, folding gently to combine everything thoroughly.
Mix Broth and Eggs: In a separate bowl, whisk together the vegetable broth and beaten eggs, then pour this liquid over the cornbread mixture, stirring until everything is evenly moistened.
Add Fresh Parsley: Fold in the chopped fresh parsley to add brightness and color to the stuffing.
Transfer and Cover: Transfer the mixture to a greased baking dish and cover tightly with foil to keep moisture in during the initial baking phase.
Bake: Bake covered for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and slightly crisp.
Rest and Serve: Let the stuffing cool for a few minutes before serving, allowing flavors to settle and the texture to firm up slightly.

Notes

For best flavor, homemade cornbread is recommended but store-bought can be used in a pinch.
Use low-sodium vegetable broth to control salt levels more precisely.
To make this recipe gluten-free, ensure your cornbread is gluten-free as well.
Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven for best texture.
Adding cooked sausage or nuts can add protein and texture variations if desired.