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Cornbread Stuffing

cornbread stuffing in a casserole dish made with butter, onion, celery, spices parsley, vegetable stock and eggs
  • Serves:  10
  • Prep Time:  10 min
  • Cook Time:  1 hr 10 min

Ingredients

  • 1 cup unsalted butter (2 sticks), cut into 16 pieces, plus more for greasing
  • 1 large yellow onion, chopped
  • 3 celery ribs, diced into ¼-inch pieces (about1 cup)
  • 1 tablespoon minced fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon nutmeg
  • 10 cups day old cornbread, homemade or store-bought, cut into 1-inch pieces (from about 1½ batches)
  • ½ cup chopped flat-leaf parsley, plus more for garnish
  • 3 cups chicken or vegetable stock
  • 2 large eggs

Method

  1. Preheat the oven to 350°F with a rack in the center position. Grease a 9x13-inch baking dish with butter.

  2. Melt the butter in a large skillet over medium heat. Once the butter has melted, add the onion and celery and cook until softened, about 7 minutes. Stir in the sage, thyme, rosemary, salt, pepper, and nutmeg and cook until fragrant, about 1 minute more.

  3. In a large bowl gently mix together the cornbread pieces with the onion mixture and parsley. Drizzle 2 cups of the stock over the cornbread mixture and gently toss until the stock is mostly absorbed and the cornbread is lightly crumbled.

  4. In a medium bowl, whisk together the eggs and remaining 1 cup of the stock and eggs until combined. Pour over the cornbread mixture and fold gently until evenly distributed.

  5. Transfer to the prepared baking dish, cover with aluminum foil, and bake for 30 minutes. Remove the cornbread stuffing from the oven. Remove the foil and return to the oven until set and the top is golden brown and crispy, about 30 minutes more.

  6. Serve warm sprinkled with additional parsley if desired.