Classic Cornbread Stuffing Recipe


Nutrition

Cal/Serving: 350
Daily Value: 18%
Servings: 8

Balanced
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat13g20%
Saturated5g24%
Trans0g0%
Carbs47g16%
Fiber0g2%
Sugars3g0%
Protein11g22%
Cholesterol53mg18%
Sodium857mg36%
Calcium242mg24%
Magnesium33mg8%
Potassium366mg10%
Iron3mg16%
Zinc1mg6%
Phosphorus209mg30%
Vitamin A432IU9%
Vitamin C2mg3%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg24%
Niacin (B3)5mg25%
Vitamin B60mg11%
Folic Acid (B9)83µg21%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K5µg6%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated3g0%
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. 

3.210525
Ratings38

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: 8

Notes and Substitutions:

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 



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