Description
This quintessential Southern cornbread stuffing is the perfect centerpiece for your holiday table. Combining moist, crumbled cornbread with a savory blend of sautéed celery, yellow onions, and aromatic poultry seasoning, this dish offers the ideal balance of texture and flavor. Baked to a beautiful golden brown, this stuffing serves as the ultimate companion to roasted turkey or chicken, ensuring a comforting, professional-grade result every time you prepare it for family and friends.
Ingredients
8 cups day-old cornbread, crumbled
1/2 cup unsalted butter
2 cups celery, finely diced
1 cup yellow onion, finely chopped
3 cups low-sodium chicken stock
1 tbsp poultry seasoning
1/2 cup fresh parsley, finely chopped
2 large eggs, beaten
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a large 9×13 baking dish with butter.
Melt the butter in a large skillet over medium heat.
Add the diced celery and onions to the skillet and sauté for eight minutes until soft and translucent.
In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, poultry seasoning, and parsley.
In a separate medium bowl, whisk the eggs into the chicken stock.
Pour the liquid mixture over the cornbread and fold gently until just incorporated.
Transfer the mixture to the prepared baking dish and spread it evenly without packing it down.
Bake for 45 minutes until the top is golden and set.
Notes
Use day-old cornbread for the best texture as it absorbs the stock better without becoming mushy. If you prefer a vegetarian version, substitute the chicken stock with a high-quality vegetable broth.
- Prep Time: 30
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg