Savory Herb-Infused Baked Cornbread Stuffing Recipe

Introduction

This savory herb-infused baked cornbread stuffing is a comforting side dish perfect for any holiday or family meal. With fragrant fresh herbs, tender vegetables, and a moist texture, it brings warmth and flavor to your table.

Ingredients

• 8 cups cornbread, crumbled (homemade or store-bought)
• 1 medium onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1/2 cup unsalted butter (1 stick)
• 2 cups vegetable broth (or chicken broth for more flavor)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/4 cup fresh parsley, chopped
• 1/2 cup dried cranberries or chopped nuts (optional for sweetness and texture)
• 2 large eggs, beaten

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a large baking dish (around 3-quart capacity) with butter or non-stick spray.
2. Step 2: In a large skillet over medium heat, melt the butter. Add in the diced onion and celery, and sauté for about 5-7 minutes until they soften.
3. Step 3: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Step 4: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, salt, black pepper, sage, thyme, rosemary, and parsley. If using, add the dried cranberries or nuts at this stage as well.
5. Step 5: In a separate bowl, whisk together the vegetable broth and beaten eggs. Pour this mixture over the cornbread mixture and stir until well combined, ensuring that all the cornbread is moistened.
6. Step 6: Transfer the stuffing mixture into the greased baking dish, spreading it out evenly.
7. Step 7: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is heated through.
8. Step 8: Once baked, remove from the oven and let cool for a few minutes before serving. Serve warm as a delightful side dish.

Tips & Variations

• For a richer flavor, substitute vegetable broth with chicken broth.
• Adding dried cranberries or nuts adds texture and a touch of sweetness, but you can omit them if preferred.
• Use day-old cornbread for best results, as it holds up better and absorbs the broth without becoming mushy.
• Customize the herbs based on what you have on hand—fresh or dried herbs work well.

Storage

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through to maintain a crispy top. Avoid using the microwave to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day in advance and keep it covered in the refrigerator. Bake it fresh before serving for best texture and flavor.

Can I use gluten-free cornbread for this recipe?

Absolutely. Using gluten-free cornbread works well and makes this dish suitable for those with gluten sensitivities. Just ensure any additional ingredients are also gluten-free.

Savory Herb-Infused Baked Cornbread Stuffing Recipe

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★★★★★

4.5 from 70 reviews

• Author: Lila
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Savory Herb-Infused Baked Cornbread Stuffing is a comforting and flavorful side dish perfect for holiday meals or cozy dinners. Made with crumbled cornbread, sautéed onions, celery, and garlic, and infused with fresh herbs like sage, thyme, rosemary, and parsley, it’s moistened with vegetable broth and eggs, then baked to golden perfection. Optional dried cranberries or nuts add a subtle sweetness and delightful texture to this classic dish.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 8 cups cornbread, crumbled (homemade or store-bought)
• 1 medium onion, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1/2 cup unsalted butter (1 stick)
• 2 cups vegetable broth (or chicken broth for more flavor)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/4 cup fresh parsley, chopped
• 1/2 cup dried cranberries or chopped nuts (optional for sweetness and texture)
• 2 large eggs, beaten

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a large baking dish (around 3-quart capacity) with butter or non-stick spray to prevent sticking during baking.
2. Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion and celery, sautéing for about 5-7 minutes until softened and fragrant.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until it becomes aromatic, careful not to burn it.
4. Combine Dry Ingredients: In a large mixing bowl, combine the crumbled cornbread with the sautéed onion, celery, and garlic mixture. Add salt, black pepper, sage, thyme, rosemary, and parsley. If desired, add dried cranberries or chopped nuts for extra texture and sweetness.
5. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable broth and beaten eggs until fully combined.
6. Combine Ingredients: Pour the broth and egg mixture over the cornbread and vegetable mixture. Stir gently but thoroughly until all the cornbread is evenly moistened.
7. Transfer to Baking Dish: Transfer the stuffing mixture into the prepared baking dish and spread it out evenly for uniform cooking.
8. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and the stuffing is heated through completely.
9. Cool and Serve: Remove from oven and allow the stuffing to cool for a few minutes before serving. Serve warm as a flavorful side dish.

Notes

• You can make this stuffing ahead of time and refrigerate it before baking; just add a few extra minutes to the baking time if baking directly from cold.
• For non-vegetarian versions, substitute vegetable broth with chicken broth to deepen the flavor.
• Add nuts like pecans or walnuts for added crunch and texture.
• If you prefer a moister stuffing, increase the broth by 1/4 cup.
• Use fresh herbs for the best flavor, but dried herbs can be substituted if fresh are unavailable.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: cornbread stuffing, baked stuffing, herb stuffing, holiday side dish, vegetarian stuffing, savory cornbread recipe