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Test Kitchen Approved

Cornbread Stuffing

Cornbread Stuffing

Cornbread Stuffing

Recipe By Savory Spice Test Kitchen

Yields

12 servings

Prep Time

15 Minutes

Cooking Time

1 Hours

Recipe By Savory Spice Test Kitchen

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.

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

Savory Spice ingredients in this recipe

  • Premium French Thyme

    Commonly used in everyday cooking, our premium quality of French thyme leaves has a deeper, darker green and stronger aroma than typical Mediterran...

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  • Rubbed Sage

    A woody, warm-flavored herb seasoning that's probably most used in stuffings served during the holidays. However, dry rubbed sage is also a great s...

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  • Kosher Salt

    This flaky, pure kosher salt is unrefined sea salt perfect for all types of cooking. Season or enhance the flavors of any dish. Use kosher salt as ...

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  • Fine Black Malabar Pepper

    Finely ground Malabar black pepper with bold, well-rounded taste. Use fine black pepper in place of your regular jar of pepper for more gourmet, pe...

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  • Cayenne Chile Powder

    Our version of spicy cayenne pepper. Cayenne chiles are finely ground into a red powder great for adding a zesty, spicy kick to any recipe. Cayenne...

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  • Smoked Spanish Sweet Paprika

    Made from sweet, Spanish red peppers dried over an oak fire to impart smoky flavor. Adds just the right amount of smoky sweet paprika flavor and gr...

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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.