Description
A savory twist on traditional stuffing using crumbled cornbread, fresh sage, rosemary, and sautéed garlic for a golden, aromatic side dish.
Ingredients
Scale
- 6 cups crumbled cornbread
- 1/2 cup unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cloves garlic, minced
- 1.5 to 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350F (175C) and grease a 9×9 inch baking dish with butter.
- Crumble the cornbread into bite-sized pieces and place them in a large mixing bowl.
- Melt butter in a large skillet over medium heat. Add the diced onion and celery, cooking until softened and translucent.
- Stir in the minced garlic, chopped sage, and chopped rosemary. Sauté for 1 minute until fragrant.
- Pour the sautéed vegetable and herb mixture over the crumbled cornbread and toss gently to combine.
- Slowly pour in the broth, stirring gently, until the stuffing is moist but not soggy.
- Season with salt and black pepper, then fold the mixture one last time.
- Transfer the stuffing to the prepared baking dish and spread evenly.
- Bake for 25-30 minutes until the top is golden brown and slightly crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American