Classic Cornbread Stuffing Recipe


Nutrition

Cal/Serving: 351
Daily Value: 18%
Servings: 8

Balanced
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g20%
Saturated5g24%
Trans0g0%
Carbs47g16%
Fiber1g2%
Sugars3g0%
Protein11g22%
Cholesterol53mg18%
Sodium857mg36%
Calcium243mg24%
Magnesium34mg8%
Potassium370mg11%
Iron3mg16%
Zinc1mg6%
Vitamin A432IU9%
Vitamin C2mg3%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg24%
Niacin (B3)5mg25%
Vitamin B60mg12%
Folic Acid (B9)84µg21%
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.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

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. 



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human