Cornbread Stuffing

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Total Time:
1 hr 25 min
25 min
1 hr

8 to 10 servings (plus extra herb butter)

  • For the herb butter:
  • 2 sticks unsalted butter, at room temperature, plus more for the baking dish
  • 3 tablespoons minced fresh sage
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon minced fresh rosemary
  • Kosher salt and freshly ground pepper
  • For the stuffing:
  • 2 large onions, finely diced
  • 3 celery stalks, finely diced
  • 9 cups cubed cornbread (homemade or store-bought)
  • 1 large egg, lightly beaten
  • 1 cup low-sodium chicken broth
  • 3/4 cup whole milk
  • Kosher salt and freshly ground pepper
  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.

  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.

  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

  • Photograph by Steve Giralt

This recipe makes extra herb butter; use it later, or follow Katie's lead and rub it on your turkey!

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