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Amazing corn bread stuffing that even those who don’t like stuffing LOVE!

AMAZING CORN BREAD STUFFING

Looking for an amazing side dish to serve at your Thanksgiving dinner this year?

Look no further! This delicious corn bread stuffing recipe is to die for!

And that’s coming from me, the girl who doesn’t like stuffing. Year after year, I always skipped over that soggy stuffing dish, saving precious room on my plate for fairy rolls, rainbow jello, or mashed potatoes and gravy.

Then my sister introduced me to this Corn Bread Stuffing and wow! I never knew I could ever like or LOVE this dish as much as I did after I tried her recipe.

The flavors of this Corn Bread Stuffing come together so nicely, without being over powering or strong. The bread isn’t mushy, either.

So give it a try. And I’m betting it will become a favorite recipe you’ll want to add to your recipe box!

OTHER AMAZING DISHES TO SERVE AT THANKSGIVING:

The Famous Corn Bread Stuffing

Author: Mel
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 2, 9x13 pans

Print Recipe

Description

Amazing corn bread stuffing that will please even the pickiest eaters.

Ingredients

1 lb sourdough loaf, cubed (or french bread)

12 oz. baked cornbread, cubed (even Jiffy mix cornbread works well)

14 Tbsp. butter (1 ¾ sticks)

1 large onion, diced (about 1 ½ cups)

1 bunch of celery, chopped (about 3 cups)

3 large carrots, chopped (about 2 cups)

2 Tbsp minced garlic (or garlic powder)

2 ½ cups chicken broth

½ cup fresh chopped parsley (if you use dried, you won’t need as much)

2 Tbsp fresh rosemary (or dried)

1 Tbsp fresh sage (or dried)

½ tsp ground thyme (dried)

½ tsp salt

½ tsp pepper

Instructions

Preheat oven to 350.

Place cubed bread (french & cornbread) into large baking sheet. Bake for 25 minutes until lightly toasted. Remove from oven.

Melt butter into large skillet over medium heat. Saute onions, celery, carrots for about 10 minutes or until veggies are tender.

Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.

Place bread cubes in large bowl and slowly pour mixture over cubes, gently stirring through to ensure all pieces get cooked. Taste and you can add more salt or pepper if needed.

Divide stuffing into 9×13 pan & 11 x 7 baking dish (for a full batch). Bake for 25-30 minutes, until just golden brown on top. You still want it to be moist. Remove from the oven and serve.

Notes

To make a 9×13 pan, half the recipe.

Category: Sides

Keywords: Stuffing, Corn bread stuffing, Thanksgiving