Herbed Cornbread Stuffing

By Amy Hebert
November 26, 2015
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Herbed Cornbread Stuffing

Author Notes: Inspired by my Grandma Lola's traditional cornbread stuffing.Amy Hebert

Serves: 8-10

  • 1 loaf of French bread
  • 1 pan of cornbread
  • 5 tablespoons fresh sage
  • 3 tablespoons fresh thyme
  • 1/2 cup butter
  • 4 cups large yellow onions
  • 2 small green apples
  • 2 cups celery ribs
  • 2 cups vegetable or mushroom broth
  • salt to taste
  • pepper to taste
  1. Cut bread into 1 inch cubes & set aside in a large bowl to stale for 1-2 days.
  2. Prep your cooking ingredients - dice the yellow onion, dice the green apples, dice the celery ribs & mince the herbs.
  3. Preheat oven to 350 degrees.
  4. Add the herbs to the bread cubes & toss with your hands.
  5. Melt butter in a large sauce pan
  6. Sauté the onion, celery & apple until tender.
  7. Pour the buttery mixture over the bread cubes & stir until the bread cubes are well covered.
  8. Gradually pour broth over the bread cubes 1 cup at a time & stir until the bread cubes are well saturated.
  9. Add more herbs, salt or pepper to taste.
  10. Transfer stuffing to a buttered casserole dish & cover with foil.
  11. Bake for 45 minutes & then uncover for a final 10-15 minutes to crisp the surface.

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