Cornbread Stuffing

Cornbread Stuffing

If you like sweet cornbread this is your recipe! 

Cornbread stuffing is a Thanksgiving tradition for us! It is a perfect pairing for our turkey and mashed potatoes. Ever feel like you are always running out of time on Thanksgiving? The best thing about it is that it is quick and easy!

Check out my other favorite thanksgiving recipes here

 

Here is how you make cornbread stuffing

Cool cornbread and cut into ¾ -inch cubes

Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until tender. Remove from heat and stir in cranberries, pecans, sage, thyme, salt, pepper, and parsley.

In medium bowl whisk together broth, half & half, and eggs until well blended.

Pour mixture over stuffing ingredients. Gently stir to combine.

Bake 35-45 minutes

 

Cornbread Stuffing

Cornbread:

1 box Honey Cornbread & Muffin Mix, prepared and baked 

Stuffing:

2 cups torn English muffins, (about 3 English muffins)

1/4 cup butter

2 cups chopped onions, sautéed

1 cup chopped celery

1/2 cup dried cranberries

1/3 cup chopped pecans

1 1/2 teaspoons sage

1 1/2 teaspoons thyme

1 teaspoon salt

1/4 cup chopped fresh parsley

2 cups chicken broth

1 cup half & half

3 eggs

Instructions

  1. Preheat oven to 350°F. Cool cornbread and cut into ¾ -inch cubes. Place on an ungreased baking sheet. Bake 14-16 minutes or until golden brown.
  2. For Stuffing: Lightly grease a 13x9x2-inch baking pan. Place toasted cornbread cubes and torn English muffins in baking pan. Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until tender. Remove from heat and stir in cranberries, pecans, sage, thyme, salt, pepper, and parsley. Add vegetable mixture to the baking pan, stir gently. In a medium bowl whisk together broth, half & half, and eggs until well blended. Pour mixture over stuffing ingredients. Gently stir to combine.
  3. Bake 35-45 minutes or until heated through.

3.7/5 (11 Reviews)

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