Description
This comforting Cornbread Stuffing recipe is perfect for holiday meals or cozy dinners. It features toasted homemade cornbread combined with sautéed onions, celery, and aromatic herbs, all moistened with broth and eggs, then baked to golden perfection. Optional additions like dried cranberries or cooked sausage add extra flavor and texture, making this classic side dish a crowd-pleaser.
Ingredients
Scale
For the Cornbread
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 1 1/2 cups mini marshmallows (optional)
For the Stuffing
- Homemade or store-bought cornbread cut into 1-inch cubes (toasted)
- Butter (for sautéing, about 2 tbsp)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 1/2 cups broth (chicken or vegetable)
- 2 large eggs, beaten
- Optional: 1/2 cup dried cranberries or 1/2 cup cooked sausage
Instructions
- Prepare the Cornbread: If using homemade cornbread, bake it in advance and allow it to cool completely. Then cut into 1-inch cubes and toast in the oven at 350°F (175°C) for 10-15 minutes until slightly crispy. Set aside.
- Preheat the Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
- Sauté the Vegetables: Heat butter in a large skillet over medium heat. Add chopped onion and celery and cook for 5-7 minutes until softened. Stir in minced garlic, thyme, sage, rosemary, salt, and pepper and cook for an additional minute to release the aromas.
- Mix the Stuffing: In a large mixing bowl, combine the toasted cornbread cubes with the sautéed vegetables. If desired, add dried cranberries or cooked sausage to incorporate more flavor.
- Add Broth and Eggs: Gradually pour 1 1/2 cups of broth into the mixture, tossing gently to evenly moisten the cornbread without making it soggy. Stir in the beaten eggs. If the mixture appears dry, add broth in 1/4 cup increments until the right consistency is reached.
- Bake: Transfer the stuffing mixture into the greased baking dish. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes until the top is golden brown and crispy.
- Serve: Allow the stuffing to cool slightly before serving to let the flavors settle and to make it easier to portion.
Notes
- If you don’t have homemade cornbread, store-bought cornbread can be used and toasted similarly for optimal texture.
- Adding dried cranberries or cooked sausage is optional but adds a delicious sweet or savory twist.
- To make ahead, prepare the mixture and refrigerate before baking; add extra baking time if baking from cold.
- For a vegetarian version, use vegetable broth and omit sausage.
- To add crunch, sprinkle additional chopped pecans on top before baking.
