Cooked - Best Homemade Sourdough Cornbread Stuffing Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Best Homemade Sourdough Cornbread Stuffing Recipe

16.0

Sourdough Cornbread

2 Tablespoons unsalted butter

1 medium onion, diced

2 medium celery stalks, finely chopped

2 garlic cloves, minced

Salt and pepper to taste

2 ½ cups bone broth

2 eggs

1 Tablespoon chopped fresh sage (1 ½ teaspoons dried)

1 Tablespoon chopped fresh thyme (1 ½ teaspoons dried)

1 Tablespoon chopped fresh Italian flat-leaf parsley (1 ½ teaspoons dried)

Bake the Sourdough Cornbread1. First, prepare my Sourdough Cornbread recipe.
This is a sweet cornbread recipe. If you prefer a less sweet cornbread for your stuffing, decrease the sugar to ½ cup.
Time-Saving Tip:Make this sourdough cornbread up to 2 days in advance. It's okay if the cornbread dries out a bit - that's what we want! This will save you extra time on Thanksgiving day and make more room in the oven.
Chop2. Preheat the oven to 300 degrees f.
Remove the Sourdough Cornbread from the baking dish. Slice into 1-inch cubes.
Line a baking sheet with a parchment pan. Spread the cornbread cubes in a single layer on the sheet pan.
Toast the sourdough cornbread for 15 minutes, or until lightly crispy.
Remove from the oven. Set to the side.
Sautee7. While the cornbread is toasting, heat a large skillet to medium heat on the stovetop.
Once warm, melt butter, then saute onions and finely chopped celery until tender, about 5-7 minutes. Season to taste with salt and black pepper.
Add minced garlic and saute for 1 minute until fragrant.
Mix11. Preheat the oven to 350 degrees f.
Bake15. Pour the cornbread mixture into a greased 9x13 baking dish.
*If some of the cornbread pieces are browning too much, place a piece of aluminum foil on top while it finishes baking.

Course🍚Side Dish

Diets🥕Vegetarian...

CategoryStuffing

Cuisine🇺🇸American

OccasionsHoliday Meals🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 85 weeks ago

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