Cornbread Stuffing with Herb Butter

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/4 cup Herb Butter, recipe follows
  • 2 yellow onions, finely diced
  • 2 celery stalks, finely diced
  • 6 cups cubed cornbread (store-bought or homemade)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Herb Butter:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 tablespoons minced fresh sage
  • 2 tablespoons minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
Directions
Watch how to make this recipe.
  • Melt the herb butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.

  • Preheat the oven to 375 degrees F.

  • In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.

  • Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.

Herb Butter:
  • Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.


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