Easy Cornbread Stuffing
A fast and easy cornbread stuffing recipe that's savory, flavorful, and perfect for the Thanksgiving table!
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
To make ahead of time, cook the stuffing as directed, store in the fridge covered tightly until needed, then reheat at 350 degrees F until warmed through.
Nutrition
Serving: 1Calories: 136kcalCarbohydrates: 8gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 87mgSodium: 329mgFiber: 1gSugar: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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