Cornbread Stuffing
The ultimate comfort food, Cornbread Stuffing combines the delightful textures of cornbread and French bread with savory herbs for a rich, flavorful side. Perfect for Thanksgiving or any cozy dinner, this dish will have your guests coming back for seconds!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Skillet
- Frying Pan
- Oven
- Cutting Board
- Saucepan
Ingredients
- 6 to 8 cups dried cornbread cubes approximately an 8×8 pan of cornbread.
- 6 to 8 cups dried French bread cubes approximately 1 loaf of crusty French bread.
- 1/2 cup butter salted or unsalted, depending on your taste.
- 1 medium yellow onion diced, to add sweetness and depth.
- 4 ribs celery diced, for a crunchy texture.
- 4 to 5 cups low sodium chicken broth regular chicken broth or turkey broth can also be used.
- 1/2 teaspoon dried thyme brings an earthy flavor.
- 1/2 teaspoon dried basil adds a hint of sweetness.
- 1/2 cup fresh parsley chopped, for a fresh touch.
- 1 tablespoon fresh rosemary chopped, for a robust flavor.
- 3/4 teaspoon salt more or less to taste.
- 1/2 teaspoon pepper more or less to taste.
Instructions
- Before making stuffing, ensure your bread has been dried. If you haven’t prepped this ahead of time, you can cut the bread into cubes and leave it out to dry out on the counter for a couple of days. Alternatively, dry it in the oven at a low heat of 250°F for 30 to 45 minutes.
- Preheat your oven to 350°F. This step is crucial as it ensures your stuffing bakes evenly and develops a nice golden crust.
- Place a large skillet on the stove over medium heat. Add the butter and let it melt. Once melted, toss in the diced onion and celery. Cook them down until they're soft and somewhat translucent, creating a beautiful base for your stuffing.
- Next, add the basil, thyme, fresh rosemary, parsley, salt, and pepper. Stir to combine and let everything cook together for a minute or two, allowing the flavors to meld.
- Pour in the chicken broth and let this come to a gentle simmer. This will enhance the flavors and create a deliciously aromatic broth.
- In a large mixing bowl, place the dried cornbread and French bread cubes. Slowly ladle spoonfuls of the hot chicken broth over the bread, gently tossing in between spoonfuls to ensure the bread is well coated. You want it moist but not soggy, so be careful not to overdo it.
- Once all the bread cubes have been moistened, transfer the stuffing mixture to a greased 9×13 baking dish. Spread it out evenly, ensuring there are no dry spots.
- Place the baking dish in the oven and bake for 20 to 25 minutes or until the stuffing starts to turn a light golden brown. This browning adds a lovely texture and flavor.
- Once baked, remove from the oven and let it cool for 5 to 10 minutes prior to serving. This cooling time allows the flavors to settle and makes it easier to serve.
Notes
- Drying the Bread: This is a critical step for perfect stuffing. Dried bread absorbs the broth better, resulting in a better texture.
- Choosing the Right Broth: Opting for low sodium broth allows you to control the saltiness of your dish better, enhancing the natural flavors.
- Herb Freshness: Using fresh herbs can elevate your stuffing's flavor. If you can, choose fresh over dried for a more vibrant taste.
- Baking Dish Size: Using a larger dish can help the stuffing brown better and ensure it cooks evenly.