Cornbread Stuffing Recipe

I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.

Cornbread Stuffing

“My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!”

Prep: 0 25min0

Total: 0 1h25min0

Yield: 8 to 10 servings (plus extra herb butter)

Serving Size: 1 of 10 servings

Nutrition Facts: servingSize 1 of 10 servings, calories 640, Fat 31g, Saturated Fat 15g, Carbohydrate 77g, Fiber 2g, Sugar 2g, Protein 14g, Cholesterol 134mg, Sodium 1102mg

Ingredients:

• 2 sticks unsalted butter, at room temperature, plus more for the baking dish
• 3 tablespoons minced fresh sage
• 2 tablespoons minced fresh thyme
• 2 tablespoons minced fresh parsley
• 1 teaspoon minced fresh rosemary
• Kosher salt and freshly ground pepper
• For the stuffing:
• 2 large onions, finely diced
• 3 celery stalks, finely diced
• 9 cups cubed cornbread (homemade or store-bought)
• 1 large egg, lightly beaten
• 1 cup low-sodium chicken broth
• 3/4 cup whole milk

Instruction:

1. Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
2. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
3. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

Cornbread Stuffing

This savory cornbread stuffing with sausage, apples and herbs will steal the show at your Thanksgiving! Easy to make ahead and great leftover.

Prep: 60min

Total: 100min

Yield: 10

Serving Size: 1 (of 8)

Nutrition Facts: servingSize 1 (of 8), calories 354 kcal, Carbohydrate 40 g, Protein 14 g, Fat 16 g, Saturated Fat 8 g, Cholesterol 114 mg, Fiber 4 g, Sugar 16 g

Ingredients:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk (at room temperature)
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour (or all-purpose flour)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 cup honey
• 2 large eggs (at room temperature)
• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian chicken sausage or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion (finely chopped)
• 4 stalks celery (cut in small dice)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves (minced (about 1 tablespoon))
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley
• 1 medium firm tart apple (such as Granny smith) (peeled and 1/2-inch diced)

Instruction:

1. Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
2. In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
3. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
4. Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
5. Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
6. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
7. In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
8. Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
9. Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
10. Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
11. To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
12. Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.

How To Make Cornbread Stuffing – Delicious Cornbread Sausage Stuffing/Dressing Recipe

FAQ

What is the difference between cornbread stuffing and cornbread dressing?

How to make Paula Deen cornbread dressing?

1. ¼ cup butter.
2. 2 cups chopped onion.
3. 2 cups chopped celery.
4. 1 tablespoon minced garlic.
5. 2½ cups chicken broth.
6. 1 (10.-ounce) can cream of chicken soup.
7. 2 large eggs, lightly beaten.
8. 1 tablespoon poultry seasoning.

Should I dry cornbread for stuffing?

What is the best way to dry out cornbread for stuffing?

1. Preheat your oven to a low 275 degrees.
2. Cut the cornbread into squares.
3. Toast in the oven for 30-45 minutes until dry, tossing throughout.
4. Let the cornbread dry completely before using it in your dressing recipe.