Description
A quintessential Southern holiday side dish, this stuffing features a perfect balance of crumbly, buttery cornbread and a savory aromatic base. By using day-old bread and high-quality poultry stock, this recipe achieves a tender, moist center with irresistible crisp golden edges. It is a comforting, flavorful addition to any festive table, carefully crafted to highlight the natural sweetness of cornmeal with fresh celery, onions, and traditional herbs.
Ingredients
8 cups stale cornbread, cubed
1 large yellow onion, finely diced
3 stalks celery, finely chopped
1/2 cup unsalted butter
3–4 cups high-quality chicken or vegetable stock
2 large eggs, beaten
2 tsp dried poultry seasoning
1/4 cup fresh parsley, chopped
Instructions
Preheat your oven to 375°F.
Grease a 9×13 inch baking dish with butter.
Melt the butter in a large skillet over medium heat.
Add the diced onions and celery to the skillet and sauté for 8 minutes until soft and translucent.
In a large mixing bowl, combine the cubed cornbread with the sautéed vegetable mixture.
Fold in the poultry seasoning and fresh parsley.
Pour 2 cups of stock and the beaten eggs over the mixture.
Gradually add remaining stock as needed to achieve your desired moisture level without making the bread mushy.
Transfer the mixture to the prepared baking dish.
Bake for 45 minutes or until the top is golden brown and the center is set.
Notes
Use day-old cornbread for the best texture as it absorbs the liquid better than fresh bread. If the bread is too fresh, toast the cubes in the oven at 300°F for 15 minutes before mixing. Ensure you use a high-quality stock for the best flavor payoff.
- Prep Time: 30
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg