Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a 7×11-inch baking dish with a little butter or cooking spray to ensure the stuffing doesn’t stick.
- In a large mixing bowl, add the crumbled cornbread. The texture should be crumbly, allowing it to absorb the flavors of the broth and other ingredients.
- Heat a skillet over medium heat. Add the unsalted butter, allowing it to melt completely. Once melted, toss in the diced onion and chopped celery. Sauté them for about 5 to 7 minutes, or until they are softened and fragrant. You want the onion to be translucent.
- Now, it’s time to mix the sautéed vegetables with the cornbread. Carefully combine them in the large mixing bowl; the heat from the vegetables will warm the cornbread.
- Pour in the low-sodium chicken broth and add the beaten eggs. Sprinkle in the dried sage, along with salt and pepper to taste. Mix everything until well blended. Your mixture should be moist but not soupy.
- Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly, making sure to layer it well.
- Place the baking dish in the preheated oven and bake for approximately 30 minutes. Keep an eye on it; you want the edges to turn golden brown and crisp.
- Once it’s done, remove it from the oven and let it cool slightly. This will help the stuffing set a bit more.
- Serve warm and watch as your family dives in! Enjoy the comforting flavors of Cornbread Stuffing!
Notes
Extra tips or suggestions here.