Classic Cornbread Dressing (Stuffing)
Servings 6 servings
Ingredients
- ¼ cup butter
- 1 medium onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups cornbread cubed and toasted
- 2 cups white bread cubed and toasted
- 2 ½ cups chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- ¼ cup fresh parsley chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt ¼ cup butter over medium heat. Sauté the 1 medium onion, 2 celery stalks, and 3 garlic cloves until soft, about 5-7 minutes.
- In a large bowl, combine the toasted 4 cups cornbread and 2 cups white bread cubes. Add the sautéed vegetables and mix well.
- Stir in the 2 ½ cups chicken broth, 1 tablespoon fresh sage, 1 tablespoon fresh thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Mix until the bread is moistened but not soggy.
- Gently fold in the beaten 2 large eggss and ¼ cup fresh parsley until evenly combined.
- Transfer the mixture to a greased baking dish and cover with foil.
- Bake for 25 minutes, then uncover and bake for 10 minutes, or until the top is golden and slightly crisp.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Toasting the cornbread and white bread cubes prevents them from becoming too soggy when combined with the broth. Spread them on a baking sheet and toast in a 300°F (150°C) oven for about 10 minutes, flipping halfway.
You can prepare the stuffing a day in advance. Assemble it and store it in the refrigerator, then bake it just before serving.
If you like a moister stuffing, increase the broth by ½ cup. For drier stuffing, use a bit less broth.
To store: store cornbread stuffing in an airtight container in the fridge for up to 3 days.
To freeze: to freeze, wrap tightly, and freeze for up to 3 months. Thaw in the fridge before reheating. If freezing before baking, thaw in the fridge overnight and bake as directed. If freezing after baking, thaw and reheat in the oven at 350°F (175°C) until warm.
Nutrition
Serving: 1cup | Calories: 669kcal | Carbohydrates: 97g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1852mg | Potassium: 331mg | Fiber: 5g | Sugar: 27g | Vitamin A: 853IU | Vitamin C: 7mg | Calcium: 282mg | Iron: 4mg
