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:
If you don’t know what cornbread stuffing is then you are definitely in for a treat! I highly recommend taking your stuffing to the next level with this recipe and you will never go back to your old ways. Cornbread is my absolute favorite and is the secret to an amazing stuffing. The best part about this is how quickly you can prepare it! Never worry again about the stuffing and try this easy recipe. You can even prepare it the night before and pop it in the oven about an hour before you are about to eat. I promise that it is a crowd pleaser!
Cornbread Stuffing
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!
Ingredients
- 1 box Honey Cornbread & Muffin Mix, prepared and baked
- 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
- Preheat oven to 350°F. Cool cornbread and cut into ¾ -inch cubes. Place on an un-greased baking sheet. Bake 14-16 minutes or until golden brown.
- 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.
- Bake 35-45 minutes or until heated through.
Here is how you make cornbread stuffing
- Cool cornbread and cut into ¾ -inch cubes.
2. 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.
3. In medium bowl whisk together broth, half & half, and eggs until well blended.
4. Pour mixture over stuffing ingredients. Gently stir to combine.
5. Bake 35-45 minutes
Cornbread Stuffing Ingredients
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
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 2 cups chicken broth
- 1 cup half & half
- 3 eggs
Instructions
- Preheat oven to 350°F. Cool cornbread and cut into ¾ -inch cubes. Place on an un-greased baking sheet. Bake 14-16 minutes or until golden brown.
- 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.
- Bake 35-45 minutes or until heated through.
Give the perfect gift this holiday season! My cookbook is filled with tons of delicious recipes like this one. Check it out for yourself!
