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Cornbread Stuffing
A classic American Thanksgiving dressing with cornbread, celery, sage and chicken broth. Using cornbread that's been dried out first, rather than fresh, lets it soak up the broth and eggs without collapsing into a mushy paste.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
medium
Cuisine
American
Ingredients
1batch cornbread, cubed and dried
1large onion, diced
4 stalkscelery, diced
3 clovesgarlic, minced
4 tbspbutter
2 cupschicken stock
2eggs, beaten
1 tbspfresh sage, chopped
1 tspdried thyme
salt and pepperto taste
Instructions
1
Sauté onion, celery and garlic in butter until soft.
2
Combine dried cornbread with vegetables, sage, thyme, salt and pepper.
3
Whisk stock and eggs together. Pour over stuffing. Toss gently.
4
Press into a greased baking dish.
5
Bake at 190°C for 40 minutes until golden and set.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
169
Protein
4.9g
Fat
14.4g
Carbs
6.4g
Fiber
2g
Sodium
520mg
Reviews
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