Cornbread Stuffing
Ingredients
-
6
cups
cubed cornbread
-
2
tablespoons
pastured butter
-
1
medium
onion, chopped
-
3
stalks
celery, chopped
-
2
cloves
garlic, chopped
-
1
teaspoon
fresh thyme, chopped
-
2
teaspoons
fresh sage, chopped
-
½
teaspoon
fresh rosemary, chopped
-
1
pastured
egg, beaten
-
1½
cups
low sodium chicken broth
-
½
cup
dried cranberries
-
½
cup
walnuts, chopped
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F.
- Grease a 9x9 baking dish.
- Prepare the cornbread by cutting it into 1-inch cubes and placing them in a large bowl. If fresh, bake the cubes for 20 minutes to dry them out.
- Melt butter in a large sauté pan over medium-high heat.
- Add onions, celery, garlic, salt, and pepper to the pan and sauté for 6-8 minutes until the veggies are tender.
- Stir in thyme, sage, rosemary, and additional salt and pepper, mixing until well combined.
- Cool the veggie mixture to room temperature, then add it to the bowl with the cornbread cubes.
- Incorporate the beaten egg, chicken broth, cranberries, and walnuts into the mixture, seasoning with more salt and pepper.
- Transfer the mixture to the greased baking dish and bake for 25-30 minutes until set and lightly browned.
- Serve hot or at room temperature.
Nutrition Facts (estimated)
Servings
9
Calories
240
Total fat
11g
Total carbohydrates
31g
Total protein
5g
Sodium
292mg
Cholesterol
48mg
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