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Cornbread stuffing side

Cornbread Stuffing Side

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 8 cups cornbread cubed and dried
  • 1/2 cup unsalted butter
  • 1 large onion diced
  • 3 celery stalks diced
  • 3 cups chicken broth
  • 2 large eggs beaten
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Heat oven to 350°F; grease a 9x13-inch dish.
  2. Put cornbread in a large bowl; set aside.
  3. Melt butter in a large skillet over medium heat; cook onion and celery until softened, about 8-10 minutes.
  4. Toss vegetables with cornbread.
  5. Separately whisk broth, eggs, sage, thyme, salt, and pepper.
  6. Gently stir broth mixture into cornbread and vegetables until evenly moistened.
  7. Spread evenly in prepared dish.
  8. Bake uncovered 40-45 minutes until top is golden brown and edges crisp.
  9. Rest 10 minutes before serving.