This sweet and savory Cornbread Stuffing may just be your next Thanksgiving favorite.
Fall is fast approaching, and I’m so ready for it. I only wish fall lasted longer. Just when it starts getting good, the leaves drop, the grass dries, and it’s winter until whenever Mother Nature decides it’s spring. Despite its short season, I like to take it all in, however long it lasts. After all, Wisconsin shows itself off in the fall—the colorful leaves, the harvest festivals, apple picking, and all that cliché seasonal stuff that makes me feel like I’m living in an episode of the Gilmore Girls.
Fall also means I get to make some of my favorite recipes. It doesn’t get much better than a bowl of chili and a slice of cornbread, right? But what I love even more than cornbread fresh out of the oven is finding creative ways to use my leftovers.
That’s where cornbread stuffing comes in. This easy stuffing gives those stale cornbread slices a second life. It’s a delicious side dish that pairs with just about any fall meal, especially your Thanksgiving turkey. In some ways, cornbread stuffing isn’t too dissimilar to the more traditional variety. It’s got sage, celery, onions, and broth; nothing out of the ordinary here. What makes this stuffing unique is the key ingredient—cornbread, which adds a slight sweetness that complements the other, more savory, ingredients.
Is This Cornbread Stuffing Healthy?
Cornbread stuffing is pretty healthy, especially if the cornbread you made isn’t laden with butter. The recipe keeps the salt levels to a minimum by using unsalted butter and low-sodium broth. If you want to make this dish even healthier, swap a tablespoon of butter for olive oil instead. Making whole-grain cornbread is also a great way to increase the fiber count. And for my vegetarian friends, simply swap the chicken broth for a vegetable broth.
Dry Bread = Sensational Stuffing
I know it sounds weird, especially if you’ve never made stuffing before, but this recipe really works best with slightly stale cornbread. The staleness helps the bread soak up the broth without getting mushy. When it comes to stuffing, moisture is your “enemy.”
My advice? Bake the cornbread at least a couple of days ahead. If you can’t wait that long, crumble up the cornbread and lightly toast the crumbles in your oven. This one extra step should dry the cornbread enough for it to have a stale-like texture. Sometimes, fresh isn’t always best.
How Do I Store Leftovers?
Refrigerate leftovers for up to 3 days in an airtight container. Stuffing heats up well in the oven or toaster oven.
Serving Suggestions
This stuffing is just begging to be part of your Thanksgiving feast. I recommend serving it with other traditional yummy sides like Homemade Cranberry Sauce, Healthy Green Bean Casserole, and Mashed Potatoes. While it’s a perfect addition to your roast turkey or chicken, it works beautifully with Roasted Pork Tenderloin. I also like topping this stuffing on my Chili with a sprinkle of sharp cheddar.
Ingredients
- 3 cups crumbled cornbread
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 1/2 cup chopped celery
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
- 1 tablespoon dried sage
- Salt to taste
- Ground black pepper to taste to taste
Instructions
- Preheat the oven to 350°F and grease a 7×11-inch baking dish.
- Place crumbled cornbread in a large mixing bowl.
- In a skillet over medium heat, melt butter and sauté onion and celery until softened, about 5 to 7 minutes.
- Combine the sautéed vegetables with the cornbread, then mix in chicken broth, beaten eggs, sage, salt, and pepper until well blended.
- Transfer the mixture to the prepared baking dish and bake until the edges turn golden brown, approximately 30 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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