Difficulty
- Easy
Servings
- 8 to 10 servings (including extra herb butter)
Nutritional Information (per serving 1 of 10)
- Calories: 640
- Total Fat: 31 g
- Saturated Fat: 15 g
- Carbohydrates: 77 g
- Dietary Fiber: 2 g
- Sugar: 2 g
- Protein: 14 g
- Cholesterol: 134 mg
- Sodium: 1102 mg
Time
- Total Time: 1 hr 25 min
- Preparation Time: 25 min
- Cooking Time: 1 hr
"My grandmother made fresh cornbread nightly for dinner, so this stuffing pays tribute to that tradition. I can eat so much of it!"
Herb Butter
- 2 sticks unsalted butter, softened, plus additional for greasing the baking dish
- 3 tablespoons minced fresh sage
- 2 tablespoons minced fresh thyme
- 2 tablespoons minced fresh parsley
- 1 teaspoon minced fresh rosemary
- Kosher salt and freshly ground black pepper to taste
For the stuffing:
- 2 large onions, finely chopped
- 3 celery stalks, finely chopped
- 9 cups cubed cornbread (homemade or store-bought)
- 1 large egg, beaten lightly
- 1 cup low-sodium chicken broth
- 3/4 cup whole milk
Directions
- Prepare the herb butter: In a small bowl, combine the softened butter with sage, thyme, parsley, rosemary, a few pinches of salt, and freshly ground pepper (about 2 teaspoons). Stir until evenly mixed.
- Make the stuffing: Heat 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and cook until softened and translucent, about 1015 minutes. Remove from heat and let cool slightly.
- Assemble and bake: Preheat the oven to 375F (190C). In a large bowl, combine the sauted onions and celery with the cornbread cubes, beaten egg, chicken broth, milk, and 3/4 teaspoon each of salt and pepper. Transfer to a greased 913-inch baking dish. Cover with foil and bake 30 minutes, then remove the foil and bake an additional 20 minutes, or until the top is golden brown.
Photograph by Steve Giralt
Courtesy of Recipe Iseasy Magazine
