Cornbread Stuffing
Thanksgiving is all about the feasts, the family, and, let's be honest, the food! This cornbread stuffing recipe is a family favorite, passed down through generations, and guaranteed to be the star of your Thanksgiving dinner table. It's comfort food at its finest – easy to make, incredibly flavorful, and sure to impress even the pickiest eaters.
Equipment
- Baking dish,
- skillet,
- Mixing bowl
Ingredients
Main Ingredients
- 1 package cornbread mix 12-ounce, prepared according to package directions
- 1 loaf day-old bread 1 pound (French or Italian), cut into 1-inch cubes
- 1 cup butter
- 1 large onion chopped
- 2 cups celery chopped
- 1 pound sausage cooked and crumbled (optional – can be made vegetarian or vegan)
- 1 tsp dried sage
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 large eggs lightly beaten
- salt and pepper to taste
Instructions
- Bake the cornbread according to the package instructions. Let it cool completely, then crumble it into a large bowl.
- Spread the cubed bread on a baking sheet and toast in a 350°F (175°C) oven for about 10-15 minutes, or until lightly golden and dry. Add the toasted bread to the bowl with the crumbled cornbread.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Add the cooked sausage (if using), sage, thyme, and rosemary to the skillet. Cook for another minute, stirring frequently, until fragrant.
- Pour the vegetable mixture over the cornbread and bread cubes. Gently toss to combine.
- In a separate bowl, whisk together the chicken broth (or vegetable broth) and eggs. Pour the mixture over the bread mixture. Gently toss until everything is evenly moistened. Be careful not to overmix.
- Season with salt and pepper to taste.
- Bake the stuffing in a greased 9x13 inch baking dish for 30-40 minutes, or until golden brown and heated through. Alternatively, stuff the turkey with the mixture, ensuring the internal temperature of the stuffing reaches 165°F (74°C).
Notes
Substitutions: For a gluten-free version, use gluten-free cornbread and gluten-free bread. For a vegan version, use vegan cornbread, vegan bread, vegan sausage alternative, and vegetable broth. Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Pro Tips: Don't overmix to avoid dense stuffing, adjust moisture by adding broth or letting it absorb, experiment with herbs like parsley or marjoram, add nuts or dried fruit, and add a spicy kick with red pepper flakes or jalapeño.