Name: Cornbread Stuffing
Prep time: 15 minutes
Cook time: 1 hour
Yield: 12 servings
Ingredients: 2 Tbsp. unsalted butter; 2 Tbsp. canola oil; 1 cup onion, diced; 1 cup celery, diced; 1 cup red pepper, diced; 1 cup green pepper, diced; 1 cup green onion, sliced; 2 Tbsp. garlic, minced; 3 lb. cornbread, cubed; 5 cups chicken broth; 3 eggs; 1/2 cup pecans, chopped

Home | Recipes | Cornbread Stuffing

Cornbread Stuffing

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

What's Thanksgiving without the stuffing? This creative spin on a classic holiday side dish has moist cornbread and is bursting with flavor from plenty of vegetables and spices. Make this year-round with roasted or slow-cooker chicken and plenty of gravy.

Jump to Recipe

Serves 12 servings

Prep Time 15 minutes

Cooking Time 1 hour

Email Share

Ingredients

2 Tbsp. unsalted butter 2 Tbsp. canola oil 1 cup onion, diced 1 cup celery, diced 1 cup red pepper, diced 1 cup green pepper, diced 1 cup green onion, sliced 2 Tbsp. garlic, minced

1 tsp. Premium French Thyme

1 tsp. Rubbed Sage

2 tsp. Kosher Salt

1 tsp. Fine Black Malabar Pepper

1 tsp. Cayenne Pepper Chile Powder

1 tsp. Smoked Spanish Sweet Paprika

3 lb. cornbread, cubed 5 cups chicken broth 3 eggs 1/2 cup pecans, chopped

Cayenne Chile Powder

Directions

Step 1 Preheat oven to 350°.

Step 2 Melt butter and oil in a pan over medium heat. Add onions, celery, bell peppers, green onion, garlic, thyme, sage, salt, pepper, paprika, and cayenne. Cook, stirring occasionally, for about 30 minutes, until all the vegetables are soft. Remove from heat and cool.

Step 3 Whisk chicken broth into eggs.

Step 4 Place the seasoning base, cornbread, and broth mixture in a large bowl and combine gently to incorporate the ingredients, not breaking up the cornbread.

Step 5 Place the mixture into a roasting pan. Add pecans to the top and cover with foil. Bake at 350° for 45 minutes to 1 hour.

Step 6 Uncover and bake for 25 more minutes or until the top of the stuffing is brown.

Step 7 Remove from the oven and let it rest for 15 minutes.