Cornbread Stuffing

Cornbread Stuffing | chocolateandcarrots.com #thanksgiving

Cornbread Stuffing is what my family makes every single Thanksgiving and I look forward to it every year! It’s full of flavor and butter. A little bit goes a long way and it’s absolutely scrumptious paired with roasted turkey and cranberry sauce.

Mmm…is it Thanksgiving yet?

Cornbread Stuffing | chocolateandcarrots.com #thanksgiving

My mom and grandmother have perfected this recipe over many years and it turns out perfectly and just as I remember it every year. Now, I just need to make an excuse to make it other times of the year!

The recipe makes a large pan of it, so be sure to have a bunch of family and friends over! But, be careful…it won’t last long.

Does your family have a stuffing recipe they make every year? Do you bake it up in a separate pan like I do or bake it in the turkey?

And is it called dressing since it’s not baked in the turkey? I’ve never figured that one out.

Cornbread Stuffing | chocolateandcarrots.com #thanksgiving

Cornbread Stuffing

adapted from The Kitchn

Ingredients

  • 1 box cornbread mix (follow instructions on box) – 9×13 pan
  • 1 14 ounce package herb seasoned stuffing mix
  • 1 cup unsalted butter
  • 2 cups finely chopped onion (about 1 large onion)
  • 2 cups finely chopped celery (about 5 celery stalks)
  • 5 cups reduced sodium chicken stock
  • 4 eggs
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • 3 hard boiled eggs

How-To

  1. Bake the cornbread according to the packaged instructions. This can be done 2 days ahead of time.
  2. Preheat the oven to 350°F.
  3. Crumble the prepared cornbread into small pieces (about 5 cups) and combine with the stuffing mix in a large bowl or pot.
  4. In a pan, melt 1/2 cup of the butter. Add in the onion and celery and cook on medium heat until translucent. Add this mixture to the stuffing mixture.
  5. In the same pan, melt the remaining 1/2 cup of butter. Remove from heat and stir in the chicken stock, 4 eggs, sage, thyme, salt and pepper. Stir this mixture into the stuffing mixture.
  6. Break the hard boiled eggs into small pieces and add to the stuffing mixture.
  7. Pour the entire stuffing mixture into a 9×13 pan that has been sprayed with cooking spray and bake uncovered for 45-55 minutes, or until set and golden brown.

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