Description
A flavorful Cornbread Stuffing recipe featuring golden toasted cornbread cubes combined with sautéed onions, celery, dried cranberries, and pecans, seasoned with sage and thyme, then baked in a rich mixture of chicken broth, half & half, and eggs to create a moist and delicious side dish perfect for holiday meals.
Ingredients
Cornbread:
- 1 box Honey Cornbread & Muffin Mix, prepared and baked
Stuffing Ingredients:
- 2 cups torn English muffins (about 3 English muffins)
- 1/4 cup butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- 1 1/2 teaspoons sage
- 1 1/2 teaspoons thyme
- 1 teaspoon salt
- 1/4 cup chopped fresh parsley
- 2 cups chicken broth
- 1 cup half & half
- 3 eggs
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Cornbread: Preheat your oven to 350°F (175°C). Once the prepared honey cornbread has cooled, cut it into ¾-inch cubes. Spread the cubes evenly on an un-greased baking sheet and bake for 14-16 minutes until they are golden brown and toasted.
- Prepare the Baking Pan: Lightly grease a 13x9x2-inch baking pan to prevent sticking and set aside.
- Combine Base Ingredients: Place the toasted cornbread cubes and torn English muffins into the prepared baking pan, gently mixing them together to combine.
- Sauté Vegetables and Mix: In a large skillet, melt the butter over medium-high heat. Add the chopped onions and celery, sautéing until tender and fragrant, about 5-7 minutes. Remove from heat and stir in dried cranberries, chopped pecans, sage, thyme, salt, fresh ground black pepper to taste, and chopped fresh parsley to form a flavorful mixture.
- Add Vegetable Mixture to Pan: Pour the sautéed vegetable and herb mixture into the baking pan with the bread cubes and muffins. Stir gently to evenly distribute all ingredients without breaking up the bread.
- Prepare Custard Mixture: In a medium bowl, whisk together the chicken broth, half & half, and eggs until well blended and smooth.
- Combine Custard with Stuffing: Pour the broth-egg mixture evenly over the bread and vegetable mixture in the baking pan. Gently stir the mixture to ensure the liquid soaks into the bread without making it soggy.
- Bake the Stuffing: Place the baking pan in the preheated oven and bake the stuffing uncovered for 35-45 minutes, or until heated through and the top is lightly browned and set.
Notes
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- To add extra texture, consider adding cooked sausage or mushrooms.
- Make sure the cornbread is fully cooled before cutting and toasting to prevent it from becoming soggy.
- Toast the bread cubes until they are golden to add crunch and help them hold their shape during baking.
- You can prepare this stuffing a day ahead and refrigerate; bake before serving.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
