Um, I think I found my long lost holiday love.
This cornbread stuffing! it.is.it.
It is everything, actually!
Even if you’re not a stuffing person, this cornbread stuffing will have you eating second and thirds and leftovers galore. It’s definitely not your traditional tasting stuffing – a little bit sweeter, like you can really taste the cornbread (which is what we want!).
So this is what we should all do – I vote you serve two kinds! The traditional one and then this cornbread stuffing. The best of all worlds.
Tell me, first – are you even a stuffing person? I definitely am. It’s right up there next to mashed potatoes for me. As in: it’s one of my favorite Thanksgiving dishes. Don’t ask me why! Probably because it’s a carb dish.
Second, tell me this! Are you the in the bird or outside of the bird kind of stuffing lover? I’m not a big fan of the stuffing inside the bird thing. I know it gives the stuffing a ton of extra flavor, buttttt…if I had it my way always, I’d make the stuffing separate.
We can still make it super flavorful even when it’s cooked separately. Honestly we ate this stuffing even four days after it was originally made and it still held the moisture and flavor like it had on day one.
In terms of cornbread: I’m going to let you decide what you should do. Meaning, you can either make the cornbread (and try not to eat it…) at least a day ahead, or you can buy the store-bought kind. Whether that’s in a box you need to whip up, or it’s already a loaf – you do you. But whatever you do, just make sure the cornbread sits out overnight to dry out. Because cornbread can be so crumbly, it will make it a thousand times easier to work with.
Also! I added dried cranberries because I love ‘em. But these are totally an optional add-on. They do taste delicious with the sweetness of the cornbread, but if you’re like hey – let’s not go overboard, then feel free to omit them. (Whispers :: adddddd them::).
One week remains! And today, cornbread is the winner. Actually cornbread wins, every day.
- 2 pounds day-old cornbread (store bought or make your own!), cut into 1-inch cubes
- 6 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 celery stalks, ends removed and diced
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper
- ¾ cup dried cranberries
- 3 cups low-sodium chicken broth
- 2 eggs, lightly beaten
- Preheat oven to 400 degrees F. Arrange the cornbread cubes onto a baking sheet and bake 15-20 minutes, until completely dry and crisp.
- Use a tablespoon of the butter and butter a 9x12 baking dish. Set aside.
- Heat remaining butter in a large skillet over medium-high heat. Add onion, garlic, and celery, season with salt and pepper and add in all the herbs. Saute until soft, about 7-9 minutes.
- In a large bowl, add the toasted cornbread and the cooked veggies and herbs. Season with salt and pepper and add in the cranberries (if you want!). Carefully toss the mixture together (with your hands or using a spatula). Add in the chicken broth and eggs, and give it another toss until combined. Pour the mixture into the prepared baking dish.
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil, and bake 15 minutes, until the cornbread is golden brown and crispy. Sprinkle with fresh chopped herbs if desired.