Cornbread Stuffing
Ingredients
The base
-
1
recipe
Cornbread, cubed
The aromatics
-
1
medium
yellow onion, chopped
-
4
stalks
celery, chopped
-
4
cloves
garlic, grated
The seasonings
-
3
tablespoons
extra-virgin olive oil
-
1
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
3
tablespoons
chopped fresh sage leaves
-
2
tablespoons
chopped fresh rosemary or thyme leaves
-
½
cup
chopped fresh parsley, plus more for garnish
The binding and moisture
-
2 to 2½
cups
vegetable broth
-
2
large
eggs, lightly beaten
-
1
tablespoon
melted unsalted butter
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Spread the cubed cornbread on a large baking sheet and bake for 10 minutes until lightly crisp and golden brown.
- Heat olive oil in a large skillet over medium heat, add onion, celery, salt, and pepper, and cook for 8 to 10 minutes until soft. Stir in the garlic.
- In a large bowl, combine the toasted cornbread with the onion mixture, sage, rosemary, and parsley.
- Add 2 cups of vegetable broth and the eggs to the mixture and mix until the cornbread is evenly moistened. If dry, add more broth as needed.
- Transfer the mixture to the prepared baking dish and drizzle with melted butter.
- Cover and bake for 25 minutes, then uncover and bake for another 15 to 25 minutes until the top is lightly crisp and golden.
- Garnish with fresh parsley and serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
70mg
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