Cornbread Stuffing
This healthy cornbread stuffing can be made ahead of time or the same day you plan to serve it. If you like crispy edges on your stuffing, be sure to bake it for an extra 10-15 minutes!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups cubed cornbread, (this recipe cut into 1-inch squares)
- 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)
- 1/2 teaspoons fresh rosemary, (chopped)
- 1 pastured egg, beaten
- 1.5 cups low sodium, chicken broth
- 1/2 cup dried cranberries
- 1/2 cup walnuts, (chopped)
- salt and pepper to taste
Instructions
- 1
Pre-heat oven to 350 F.
- 2
Grease a 9x9 baking dish with butter, olive oil or coconut oil and set aside.
- 3
Prepare your cornbread. I like to bake my cornbread a day or two in advance so it's a bit dried out.
- 4
Cut your cornbread into 1-inch cubes and place in a large bowl. If you are baking your cornbread on the same day, place the cubes on a rimmed baking sheet and bake for 20 minutes to help dry them out a a bit.
- 5
Heat a large sauté pan over a medium high heat and melt the butter.
- 6
Add in onions, celery, garlic, salt and pepper. Sauté veggies for 6-8 minutes or until the onions are translucent and the veggies are tender.
- 7
Add in thyme, sage, and rosemary along with another hit of salt and pepper. Mix until everything is well combined. Shut off the heat and cool to room temperature.
- 8
Add cooled veggie mixture into the bowl with the cornbread along with the beaten egg, chicken broth, dried cranberries and walnuts.
- 9
Season with a bit more salt and pepper and gently stir everything together.
- 10
Carefully transfer into prepared baking dish and bake for 25-30 minutes. You want the stuffing to be set through, lightly browned and super fragrant.
- 11
Serve hot or room temperature and enjoy!