The Ultimate Classic Cornbread Stuffing: A Must-Have for Your Holiday Table
Prepare to elevate your holiday feast with this phenomenal Classic Cornbread Stuffing. Crafted from scratch with fresh, savory cornbread and an artful blend of spices, herbs, and aromatic vegetables, this side dish promises to be a memorable addition to any special meal. It’s more than just a side; it’s a centerpiece of comfort and flavor, perfect for Thanksgiving, Christmas, or any gathering that calls for truly exceptional food.
The anticipation for holiday dishes often starts weeks in advance, and for me, stuffing always tops the list. While some might lean towards delectable pies, I believe there’s no need to choose. Any holiday that encourages indulging in generous portions of both pie AND savory stuffing gets my enthusiastic approval!
The Stuffing Standard: A Quest for Perfection
For many, including my family, the benchmark for stuffing has long been the classic Stove Top. As my brother perfectly articulated, “Honestly, at the end of the day, I will still devour a massive amount of Stove Top.” It’s a testament to its simple, comforting appeal. However, as much as I appreciate tradition, my culinary curiosity always pushes me to explore and innovate.
Last year, I ventured into a “heritage stuffing” recipe, hoping to find a new family favorite. The result, unfortunately, was far from ideal – frankly, it was beyond horrible. But I am nothing if not persistent (some might say stubborn, but let’s stick with “persistent”!). This setback only fueled my resolve to find a truly outstanding homemade stuffing recipe. My mind immediately gravitated towards cornbread. I reasoned that if anything could surpass the beloved Stove Top, it would be the rich, crumbly texture and distinct flavor of cornbread.
And I was absolutely right.
The Inspiration Behind Our Classic Cornbread Stuffing
My quest for the ultimate stuffing led me to voraciously read through countless cooking magazines and cookbooks. I dedicated hours, even during flights to and from Paris, poring over Thanksgiving recipes. My dedication was, perhaps, a little obsessive, but the pursuit of culinary excellence often is!
After extensive research and careful consideration, I finally settled on Ree Drummond’s Cornbread Stuffing from Food Network Magazine as my starting point. Ree, often known as The Pioneer Woman, is renowned for her comforting, homestyle cooking, and this recipe promised to deliver exactly that. While her recipe provided a fantastic foundation, I couldn’t resist putting my own spin on it. My main focus was significantly enhancing the spice profile, ensuring every bite of this cornbread stuffing was bursting with deep, aromatic flavors. My goal was a stuffing that was not only incredibly moist but also exceptionally flavorful, and these adjustments helped achieve just that.
Crafting the Perfect Cornbread for Stuffing
This Classic Cornbread Stuffing has quickly become a cherished part of our holiday traditions, a true testament to its deliciousness. It’s so good, in fact, that it will be making an appearance alongside our traditional Stove Top for Thanksgiving next week!
When it comes to the cornbread, you have a couple of options. For those looking to save prep time, store-bought cornbread can work beautifully. However, a crucial tip is to ensure it’s not overly sweet. Many commercial cornbread mixes lean heavily into sweetness, which can throw off the savory balance of a classic stuffing. My all-time favorite sweet cornbread recipe, for instance, would be delicious as a standalone Thanksgiving side, but it wouldn’t be the best fit for this particular stuffing. For all my stuffing recipes, including this flavorful mushroom cornbread stuffing, I always recommend a moist, less-sweet base. My go-to for this recipe is always my homemade Southern cornbread recipe, which provides the perfect savory foundation and delightful texture needed for an outstanding stuffing.
Key Ingredients for an Unforgettable Flavor Profile
What truly sets this cornbread stuffing apart is the thoughtful combination of ingredients. Beyond the perfect cornbread, the aromatics and herbs play a starring role. Finely diced celery, carrots, and onion are sautéed in butter until tender, forming a sweet and savory base. These vegetables don’t just add flavor; they contribute essential moisture and texture, preventing the stuffing from becoming dry or bland.
The herb blend is where the magic truly happens. A generous amount of dried thyme, fresh rosemary, and dried sage are carefully incorporated. These classic poultry herbs are quintessential for holiday flavors, infusing the stuffing with a deep, earthy aroma that is both comforting and sophisticated. The fresh rosemary, in particular, adds a bright, piney note that elevates the entire dish. Finally, fresh chopped parsley adds a touch of color and a fresh, peppery finish, balancing the richness of the other ingredients.
Chicken broth is the critical liquid component, bringing everything together. Using a good quality broth, especially homemade chicken broth, makes a noticeable difference in the depth of flavor. It moistens the bread cubes, allowing them to absorb all the delicious seasonings without becoming soggy. The goal is a perfectly moist stuffing, so adjust the amount of broth gradually, ensuring the bread is well-hydrated but not drowned.
Tips for Making the Best Classic Cornbread Stuffing
- Dry Your Bread Thoroughly: This is perhaps the most crucial step. Cubed cornbread and crusty bread need to be dried overnight at room temperature. This allows them to absorb the broth and flavors without turning into mush. Stale or slightly dried bread is ideal.
- Don’t Skip the Aromatics: Sautéing the celery, carrots, and onion until they are soft and slightly translucent brings out their natural sweetness and deepens their flavor. This step lays a vital foundation for the stuffing’s taste.
- Amplify Your Herbs: My personal tweak involves really bumping up the herbs. Don’t be shy with the thyme, rosemary, and sage. These are the flavors that scream “holiday” and make this stuffing truly special.
- Adjust Moisture Gradually: Stuffing consistency is a matter of personal preference. Add the hot broth mixture gradually, tossing gently, until the bread cubes are adequately moistened. You want it moist, but not soaking wet.
- Taste and Adjust Seasoning: Always taste the mixture before baking. Adjust salt, pepper, and herbs as needed. Remember, the flavors will concentrate slightly during baking.
- Baking for Perfect Texture: Bake uncovered until the top is golden brown and slightly crispy, while the inside remains moist and tender. For extra crispiness, you can broil for a minute or two at the very end, watching carefully.
Serving Suggestions and Variations for Your Cornbread Stuffing
This Classic Cornbread Stuffing is incredibly versatile. It pairs perfectly with roasted turkey, glazed ham, roast chicken, or even a simple holiday vegetarian meal. Don’t forget the gravy – it’s a match made in culinary heaven!
Looking to customize your cornbread stuffing? Here are a few popular variations:
- Add Sausage: Brown a pound of your favorite breakfast sausage (sage or mild Italian works well) and drain the fat before adding it to the vegetable mixture.
- Mushrooms: Sauté sliced mushrooms (cremini or shiitake) with the other aromatics for an extra layer of umami.
- Apples or Dried Fruit: Diced Granny Smith apples or dried cranberries can add a touch of sweetness and tartness, complementing the savory flavors beautifully.
- Nuts: Toasted pecans or walnuts can provide a lovely textural crunch.
- Fresh Herbs: Feel free to experiment with other fresh herbs like marjoram or a bay leaf in the broth for added complexity.
- Vegetarian Option: Use vegetable broth instead of chicken broth for a delicious vegetarian stuffing.
Make-Ahead and Storage Tips
To reduce stress on the big day, this cornbread stuffing can be prepared in advance. You can bake the cornbread a day or two ahead and let it dry. The entire stuffing mixture can also be assembled, placed in the baking dish, and refrigerated for up to 24 hours before baking. Just bring it to room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the baking time.
Leftover stuffing can be stored in an airtight container in the refrigerator for 3-4 days. It reheats beautifully in the oven or microwave, making for delightful next-day meals.
This Classic Cornbread Stuffing is more than just a recipe; it’s an experience. It’s the kind of dish that brings warmth, comfort, and joy to your holiday table, inviting everyone to gather and create cherished memories. Give it a try this holiday season, and watch it become a new family tradition!
Classic Cornbread Stuffing
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Ingredients
For the Cornbread:
- ¼ cup melted plus 2 tablespoons shortening I used butter
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- ½ cup milk
- 1 large egg
For the Stuffing:
- 1 loaf crusty bread cut into 1 inch-cubes (or smaller, I like smaller bites)
- Cornbread cut into 1/2 inch cubes
- ½ cup butter unsalted
- 4 stalks celery finely diced (leaves included)
- 2 carrots finely diced
- 1 large onion finely diced
- 4 cups chicken broth bonus points for homemade!
- 2 teaspoon thyme
- 3 teaspoons fresh rosemary chopped
- 2 teaspoon dried sage
- Kosher salt
- ¼ cup parsley chopped
Instructions
For the Cornbread:
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The day before making the stuffing, bake the cornbread: Preheat oven to 450°F. Melt 2 tablespoons butter in cast iron skillet over medium heat. Combine cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
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In a separate bowl whisk buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, until just combined. A few lumps are okay.
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Add the melted butter and stir gently until just combined. Pour batter into hot skillet and bake in pre-heated oven for 20 – 25 minutes or until a toothpick comes out with few crumbs attached.
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Let cool in the skillet and then cut into 1 inch cubes or smaller to taste.
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Spread cornbread and French bread cubes onto two baking sheets and dry over night (~24 hours) at room temperature until they are crisp.
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Dump into large bowl and toss to mix.
For the Stuffing:
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Preheat oven to 350°F. Melt the butter in a large skillet or Dutch oven over medium heat.
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Add celery, carrots, and onion and cook until onion is almost translucent. Add chicken broth and bring to a boil. Reduce heat to low and add the spices. Taste and add a little salt as desired.
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Gradually ladle the hot broth mixture into the bowl with the bread, tossing gently. If the mixture is not moist enough, add more broth. Stir in parsley.
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Transfer mixture to a 9×13 inch baking dish. I used the same cast iron skillet that I used above. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes prior to serving.
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