Description
This Classic Cornbread Stuffing with Sage & Thyme is a savory and aromatic side dish, perfect for holiday meals or any festive gathering. The cornbread base soaks up rich broth, complemented by fresh herbs and vegetables.
Ingredients
12 cups crumbled cornbread
1 cup unsalted butter
2 large yellow onions, chopped
4 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
6–8 cups chicken or vegetable broth, warm
Salt and freshly ground black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large skillet or Dutch oven, melt butter over medium heat. Add onions and celery; cook 8–10 minutes until softened.
3. Stir in garlic, sage, and thyme; cook 2–3 minutes until fragrant.
4. In a large mixing bowl, combine crumbled cornbread with the cooked vegetable mixture.
5. Gradually add warm broth (start with 6 cups), tossing gently until cornbread is moist but not soggy; adjust based on dryness of cornbread.
6. Season generously with salt and pepper.
7. Transfer to a large baking dish (9×13 inches or similar).
8. Bake 30–40 minutes, until golden and heated through. For a crisper top, increase oven to 400°F (200°C) for the last 10 minutes.
9. Serve hot.
Notes
Add cooked sausage or diced apples for extra flavor.
Use day-old cornbread for best texture and absorption.
Can be made ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg