Cornbread Stuffing

Name: Cornbread Stuffing
Ingredients: 2 sticks unsalted butter, at room temperature, plus more for the baking dish; 3 tablespoons minced fresh sage; 2 tablespoons minced fresh thyme; 2 tablespoons minced fresh parsley; 1 teaspoon minced fresh rosemary; Kosher salt and freshly ground pepper; 2 large onions, finely diced; 3 celery stalks, finely diced; 9 cups cubed cornbread (homemade or store-bought); 1 large egg, lightly beaten; 1 cup low-sodium chicken broth; 3/4 cup whole milk; Kosher salt and freshly ground pepper

13 ingredients

8 steps

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk
Kosher salt and freshly ground pepper

Directions

1

Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
2

Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat.
3

Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes.
4

Remove from the heat and let cool.
5

Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well.
6

Place in a buttered 9-by-13-inch baking dish.
7

Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
8

Photograph by Steve Giralt