Cornbread Stuffing

5 from 1 vote

This is my grandma's stuffing recipe, and the whole family makes it now. Sweet cornbread and lots of flavorful veggies and herbs add all the classic flavors to your Thanksgiving meal. Stuff this in a chicken or turkey, or just bake on the side. I use my Gluten Free Cornbread recipe, but feel free to sub any cornbread you like to make.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Calories: 130kcal

Author: Michelle Miller

Ingredients

1 Gluten free Cornbread
1 tablespoon butter
1 onion diced
1 green bell pepper diced
2 cups celery diced
3/4 teaspoon sea salt
1 teaspoon poultry seasoning
black pepper to taste
2 tablespoons sage fresh, chopped fine
2 tablespoons rosemary fresh, chopped fine
1/2 cup chicken broth or vegetable broth, possibly more

Instructions

Prepare the cornbread as directed. If you can, make this several days ahead so it has time to dry out. If that's not possible, just break it up, and then put it in the oven to toast on 300 degrees for about 30 minutes. It doesn't need to be crunchy dry, just not moist and fresh.
In a large frying pan, add butter, chopped onion, bell pepper and celery. Sauté over medium-high heat, stirring occasionally, for 15-20 minutes, until veggies are very tender. Season with sea salt, black pepper, poultry seasoning, and add chopped sage and rosemary.
Use to stuff a turkey or a chicken, or add to a baking dish to cook separately. If cooking the stuffing separately, moisten stuffing with 1/2 cup-3/4 cup of drippings from the cooked turkey or chicken, or use chicken or vegetable stock.
When baking stuffing separately, I like to bake it uncovered so the top gets crunchy. I generally just put it in the oven with whatever else is baking- roasted veggies or a chicken.
If baking on it's own, bake at 400 degrees Farhenheit for 20-25 minutes, until hot throughout and lightly toasted on top.

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