Cornbread Stuffing with Herb Butter

16 ingredients
11 steps

Ingredients

  • 1/4 cup Herb Butter, recipe follows
  • 2 yellow onions, finely diced
  • 2 celery stalks, finely diced
  • 6 cups cubed cornbread (store-bought or homemade)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 tablespoons minced fresh sage
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper

Directions

  1. 1
    Melt the herb butter in a medium skillet over medium heat.
  2. 2
    Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes.
  3. 3
    Remove from heat and let cool.
  4. 4
    Preheat the oven to 375 degrees F.
  5. 5
    In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper.
  6. 6
    Mix well to combine.
  7. 7
    Refrigerate until ready to bake.
  8. 8
    Transfer the stuffing mixture to a greased 9-by-13-inch baking dish.
  9. 9
    Bake until golden brown, 35 to 40 minutes.
  10. 10
    Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl.
  11. 11
    Mix to blend.

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