110 minutes
A classic cornbread stuffing with a perfect balance of crispy edges and soft, savory center, ideal for a warm hug on your holiday table.
Cornmeal
cups
cups
teaspoons
teaspoons
teaspoons
Eggs, beaten
each
cups
cups
tablespoons
Unsalted Butter, melted
0.25 sticks
Onion, chopped
each
Celery, chopped
cups
Garlic, minced
cloves
Sage, dried
teaspoons
Thyme, dried
teaspoons
Flat Leaf Parsley, fresh, chopped
tablespoons
to taste
1. Prepare and Bake Cornbread
Preheat your oven to 400 degrees. Place a skillet or baking dish inside to warm up. Whisk together cornmeal, flour, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine eggs, yogurt, milk, and honey. Mix wet ingredients into the dry and stir until just combined. Retrieve the hot skillet or dish from the oven, melt the butter until it sings, and fold it into your batter. Pour the batter into the skillet and bake for 35-40 minutes until golden brown.
2. Sauté Vegetables and Herbs
While the cornbread cools, sauté onion, celery, and garlic until soft and fragrant. Sprinkle in sage, thyme, parsley, and ground black pepper. This aromatic sauté elevates the stuffing.
3. Combine and Bake Stuffing
Crumble the cooled cornbread into a large bowl, mixing in the sautéed veggies. If dry, add a splash of milk to reach a moist consistency. Optionally, stuff the turkey or place the mixture into a buttered baking dish. Bake at 325 degrees, covered with foil, for 30 minutes, then uncover and bake for another 10 minutes for a golden crust.
For the best texture and flavor, make your cornbread from scratch a day or two in advance. This allows it to dry out slightly, which is perfect for stuffing as it absorbs the flavors better without becoming too soggy.
Making your own cornbread allows control over flavor and texture, aiming for a drier, crumbly variety for better absorption.
Making your own cornbread allows control over flavor and texture, aiming for a drier, crumbly variety that better absorbs flavors.
Making your own cornbread from scratch allows you to control flavor and texture, aiming for a dry, crumbly variety that better absorbs flavors.
Your stuffing should be moist but not wet. Add broth or stock gradually until the desired consistency is reached.
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