Description
This cornbread stuffing recipe is the ultimate Thanksgiving side dish. Perfectly moist and bursting with savory flavors, it’s a holiday classic that will have your guests raving.
Ingredients
– 6 cups cornbread, cubed
– 1 cup celery, diced
– 1 cup onion, diced
– 1/2 cup unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried sage
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 1/2 cups chicken or vegetable broth
– 2 eggs, beaten
Instructions
1. – Preheat oven to 375°F. Grease a 9×13 baking dish.
2. – In a large skillet, melt the butter over medium heat. Add the celery and onion and cook for 5-7 minutes until softened.
3. – Stir in the garlic, thyme, sage, salt, and pepper. Cook for 1 minute until fragrant.
4. – In a large bowl, combine the cooked vegetables, cubed cornbread, broth, and beaten eggs. Stir gently until well mixed.
5. – Transfer the stuffing to the prepared baking dish. Bake for 30-35 minutes, until golden brown on top.
6. – Serve hot and enjoy!
Notes
For a more moist stuffing, add an extra 1/4 cup of broth. You can also use day-old cornbread for better texture. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Side Dish
- Method: Baking
- Cuisine: American