Description
This Cornbread Stuffing is a flavorful and comforting holiday side dish featuring lightly sweet, crumbly cornbread combined with aromatic sautéed vegetables and fresh herbs. The mixture is moistened with vegetable broth and baked to a golden crisp, resulting in a delightfully textured and savory accompaniment perfect for festive meals.
Ingredients
Scale
Cornbread
- 1 recipe Cornbread (cubed)
Vegetable Mixture
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion (chopped)
- 4 celery stalks (chopped)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves (grated)
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary or thyme leaves
- ½ cup chopped fresh parsley (plus more for garnish)
Additional Ingredients
- 2 to 2½ cups vegetable broth
- 2 large eggs (lightly beaten)
- 1 tablespoon melted unsalted butter
Instructions
- Preheat Oven: Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish to prepare it for the stuffing.
- Toast Cornbread: Spread the cubed cornbread evenly on a large baking sheet and bake for 10 minutes until it becomes lightly crisp and golden brown, enhancing its texture for the stuffing.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, sea salt, and freshly ground black pepper. Cook for 8 to 10 minutes until the vegetables become soft and fragrant. Stir in the grated garlic and cook for an additional minute to release its aroma.
- Combine Mixture: Place the toasted cornbread cubes in a large mixing bowl. Add the sautéed onion and celery mixture along with the fresh sage, rosemary (or thyme), and parsley. Stir everything together thoroughly to blend the flavors.
- Moisten Stuffing: Pour 2 cups of vegetable broth and the lightly beaten eggs into the cornbread mixture. Mix until the cornbread is evenly moistened. If the mixture feels dry, gradually add up to an additional ½ cup of vegetable broth to achieve the desired moist consistency.
- Prepare for Baking: Transfer the moistened stuffing mixture into the greased baking dish. Drizzle the melted unsalted butter evenly over the top to add richness and aid in browning.
- Bake Covered: Cover the baking dish with foil and bake the stuffing for 25 minutes to allow the flavors to meld and the inside to cook through.
- Bake Uncovered: Remove the foil and continue baking for another 15 to 25 minutes until the top becomes lightly crisp and golden brown, creating a delightful texture contrast.
- Garnish and Serve: Once baked, remove the stuffing from the oven, garnish with extra fresh parsley, and serve warm as a delicious holiday side dish.
Notes
- This stuffing recipe is an excellent make-ahead dish; you can prepare the mixture and refrigerate it before baking to save time on the holiday.
- The choice between rosemary or thyme leaves offers versatility in flavor—feel free to use what you prefer or have on hand.
- Using extra-virgin olive oil adds depth and a mild fruity flavor while keeping the dish lighter compared to butter-only sautés.
- For a richer version, consider using chicken broth instead of vegetable broth unless a vegetarian option is desired.
- Make sure not to over-moisten the stuffing to avoid it becoming soggy; the texture should be moist but cohesive.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
