Cornbread Stuffing with Sage & Thyme
This classic cornbread stuffing infused with fresh sage and thyme offers a perfect balance of savory flavors and a delightful texture, making it an ideal side dish for any festive meal.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
Ingredients
Main Ingredients
- 8 cups Cornbread, day-old, crumbled
- 0.5 cup Butter
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 2 tablespoons Fresh sage, chopped
- 1 tablespoon Fresh thyme, chopped
- 3 cups Chicken or vegetable broth
- 2 large Eggs, lightly beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large skillet, melt the butter over medium heat, then add the chopped onion and celery; cook until softened, about 5-7 minutes.
- Stir in the fresh sage and thyme, cooking for another minute until fragrant, then remove from heat.
- In a large mixing bowl, combine the crumbled cornbread, the sautéed vegetable mixture, chicken or vegetable broth, beaten eggs, salt, and black pepper; mix gently until just combined.
- Transfer the stuffing mixture into the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Notes
For extra flavor, you can add cooked sausage or cranberries to the stuffing mixture. Ensure your cornbread is truly day-old or slightly stale for the best texture; fresh cornbread can lead to a mushy stuffing. If you prefer a moister stuffing, you can add a bit more broth during the mixing stage. This recipe is also great for meal prepping; simply bake ahead of time and reheat gently when ready to serve.