Easy Cornbread Stuffing
Fast and easy cornbread stuffing is excellent for holidays and anytime you crave comfort food.
Ingredients
- 1 10 ounce package dry corn bread mix
- ¼ cup unsalted butter
- ½ cup celery chopped
- ½ cup onion chopped
- 2 large eggs lightly beaten
- ¾-1 cup chicken broth
- ½ tablespoon dried parsley
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- Black pepper to taste
Instructions
- Prepare the corn bread mix according to package directions. Cool completely, then chop or crumble into a large bowl.
- Preheat the oven to 350 degrees F. Spray a 1 to 2-quart baking dish with cooking spray; set aside.
- In a skillet set over medium heat, melt the butter. Saute the celery and onion for 4-5 minutes, until softened.
- Add the vegetables to the bowl with the cornbread. Sprinkle the seasonings over and toss to combine. Whisk the eggs into the chicken broth, then pour over the contents of the bowl, mixing gently until well combined.
- Transfer to the prepared baking dish and bake for 25-30 minutes.
Notes
How to Reheat Cornbread Stuffing:
1. Preheat your oven to 350 degrees. 2. Heat until heated thoroughly.Nutrition
Serving: 1gCalories: 136kcalCarbohydrates: 8gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 87mgSodium: 329mgFiber: 1gSugar: 1g
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