Homemade Cornbread Stuffing Recipe
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This Southern cornbread dressing is made with homemade cornbread from scratch, sage, and savory seasonings. A family recipe that's been perfected over 20+ years - it's the best cornbread stuffing for Thanksgiving!
Ingredients
Instructions
Preheat oven to 350 Degrees and spray a 9X13 casserole dish with non-sticking spray.
In a large bowl, mix the cornmeal mix, vegetable oil, 2 large eggs, milk, and sugar. Bake in the oven for 25-30 minutes or until center is baked and toothpick comes out clean. Once baked, set aside and allow to cool.
Meanwhile, heat the olive oil on medium high heat in a large saute pan. Add the onions, celery, carrots, and green pepper. Cook until translucent, about 7-10 minutes. Next, add the garlic and cook for an additional 2-3 minutes.
Break the cornbread into medium to large chunks. You can turn to a large bowl to mix or keep in the casserole dish.
Pour in the chicken stock and turkey fat drippings and allow to sit to absorb the liquid, about 5 minutes.
Add the veggies, sage, pepper, eggs, and cubed butter. Carefully stir to make sure all ingredients are blended evenly.
Sprinkle the top of the stuffing with smoked paprika and place back in the oven for 20-25 minutes and serve.
Nutrition
- Serving Size
- 1 plop
- Calories
- 428 calories
- Sugar Content
- 8.2 g
- Sodium Content
- 457.2 mg
- Fat Content
- 23.5 g
- Saturated Fat Content
- 13.8 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 47.6 g
- Fiber Content
- 4.6 g
- Protein Content
- 9.9 g
- Cholesterol Content
- 93 mg
