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Cornbread Stuffing
Recipes
Cornbread Stuffing
12 servings
45 minutes total (Active 10 minutes)

Ingredients

  • 2 (15 oz) packages Bakery homestyle cornbread
  • ¼ cup unsalted butter
  • 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon pepper
  • 3 cups unsalted chicken stock
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 tablespoons fresh sage

Steps

    1. Preheat oven to 350°F. Cut cornbread into 1-inch cubes (about 6 cups). Spread cubes evenly onto 2 baking sheets; bake 7–8 minutes until toasted and dry.
    2. Meanwhile, melt butter in large Dutch oven on medium. Add trinity mix, salt, and pepper; cook 5–6 minutes, stirring occasionally, until onions are tender. Add stock, rosemary, and thyme; bring to a boil, then remove from heat.
    3. Chop sage finely. Transfer cornbread cubes to large bowl. Ladle broth mixture gradually into bowl, stirring gently to coat. Stir in sage. Spread stuffing mixture in 13- x 9-inch baking dish; bake 20–25 minutes until golden and hot. Serve.

Amount per 1⁄12 recipe serving: Calories 300, Total Fat 13g, Sat Fat 4.5g, Trans Fat 0g, Chol 45mg, Sodium 640mg, Total Carb 38g, Fiber 0g, Total Sugar 16g, (Incl. 13g Added Sugars), Protein 5g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 2%