Description
This Easy Cornbread Stuffing is the perfect savory side for any festive gathering. Combining the comforting taste of cornbread with sautéed vegetables, sweet dried cranberries, and an array of fresh herbs, this dish brings warmth and flavor to your holiday table. Baked until golden brown, it’s not only simple to make but also a delightful addition to your meal that everyone will love.
Ingredients
Scale
- 8 cups day-old cornbread, crumbled
- 1/2 cup unsalted butter
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped, plus extra sprigs for garnish
- 1 tablespoon fresh sage, chopped, plus extra leaves for garnish
- 1/4 cup fresh parsley, chopped, plus extra leaves for garnish
- 1 cup dried cranberries
- 2 large eggs
- 2 cups chicken broth
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- If cornbread is fresh, toast crumbled pieces on a baking sheet for 10-15 minutes until dry.
- In a skillet, melt butter over medium heat. Sauté onion and celery for 8-10 minutes; add garlic and cook for another minute.
- Stir in thyme, sage, parsley, salt, and pepper; allow to cool slightly.
- In a bowl, combine cornbread pieces with the sautéed mixture and cranberries.
- In another bowl, whisk eggs with chicken broth; pour over cornbread mixture and toss gently.
- Transfer to the baking dish and bake for 30-40 minutes until golden brown. Cover loosely with foil if browning too fast.
- Let rest before serving; garnish with extra herbs.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe (approx. 140g)
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg