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Classic Cornbread Stuffing Recipe
Nov 12, 2012 @ 2:23 PM
Posted by
Daily Value: 6%
Servings: 8
Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 112Daily Value: 6%
Servings: 8
Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 7g | 10% |
| Saturated | 3g | 17% |
| Trans | 0g | 0% |
| Carbs | 8g | 3% |
| Fiber | 1g | 2% |
| Sugars | 3g | 0% |
| Protein | 5g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 396mg | 16% |
| Calcium | 19mg | 2% |
| Magnesium | 11mg | 3% |
| Potassium | 238mg | 7% |
| Iron | 1mg | 3% |
| Zinc | 0mg | 2% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 3mg | 14% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 14µg | 4% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 5µg | 6% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Patricia Stagich
Sometimes a little is just enough, which is why we swap in cornbread for regular bread in our stuffing recipe when we're looking for just a taste of something different. It's subtle enough to let the classic flavors of stuffing shine through, yet still makes it just a little different.
INGREDIENTS
- 3 tablespoons butter
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 6 cups chicken broth
- 4 cups dried cornbread cubes
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 2 teaspoons onion powder
- Salt and pepper, to taste
DIRECTIONS
In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Place the wet stuffing into a 9-by-13-inch greased baking pan and bake for 30 minutes covered. Remove the cover and bake for 5 minutes more until golden brown.
Recipe Details
Servings: 8Notes and Substitutions:
Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe.
