Cornbread Stuffing Recipes for Thanksgiving
Short description for this recipe: A classic Southern stuffing made with cornbread, herbs, and vegetables, perfect for Thanksgiving. Easy to make and customizable with your favorite ingredients.
Ingredients
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 2 to 2.5 cups chicken stock or broth (or as needed)
- 1 tablespoon poultry seasoning (or preferred seasonings)
- 8 cups cubed cornbread (preferably day-old)
- 1/2 cup diced onion (sautéed)
- 1/2 cup chopped celery (sautéed)
Instructions
- Prepare cornbread a day or two before and crumble into small pieces.
- Sauté diced onions and celery in a pan until soft.
- In a mixing bowl, combine crumbled cornbread, sautéed onions, celery, and seasoning.
- Gradually add chicken stock until the mixture is moist but not soggy.
- Transfer mixture to a 9 to 10-inch cast iron pan or a 9-inch baking dish.
- Bake at 375°F (190°C) for 30 to 45 minutes or until golden brown and slightly crispy on top.
Notes
- Make sure to use day-old cornbread to prevent the stuffing from being too dense or soggy.
- You can add more vegetables, such as bell peppers or mushrooms, for extra flavor.
- For a gluten-free option, use gluten-free cornbread and adjust the liquid accordingly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat by baking or microwaving.
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