This is the 3rd in our three part stuffing series. I love cornbread stuffing. My children do not. So I won't be making it this year, yet again. But that's fine.
Cornbread stuffing is a bit more robust than traditional stuffing. Also, due to the crumbly nature of cornbread, it has a different consistency than traditional too. It will break down more.
Don't let that dissuade you if you e never had it and are thinking about trying it. It's still a delicious, rewarding, side dish option.
Enjoy!
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 T minced fresh sage
2 Tminced fresh thyme
2 T minced fresh parsley
1 t minced fresh rosemary
Kosher salt and freshly ground pepper
For the Stuffing
2 large onions, finely diced
3 celery stalks, finely diced
9 C cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk
Directions
Make the herb butter:
Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
Make the stuffing:
Melt 1/2 cup of the herb butter in a medium skillet over medium heat.
Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes.
Remove from the heat and let cool.
Preheat the oven to 375 degree F.
Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well.
Place in a buttered 9-by-13-inch baking dish.
Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
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