Sage Cornbread Stuffing
A delicious and comforting stuffing made with cornbread, fresh sage, and a variety of flavorful ingredients, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 6 cups Cornbread, crumbled homemade or store-bought, gluten-free if needed
- 1/2 cup Unsalted Butter for sautéing vegetables
- 1 medium Onion, finely chopped adds sweetness and depth
- 2 stalks Celery, chopped adds crunch, chop small
- 2 cloves Garlic, minced for fragrant flavor
- 1/4 cup Fresh Sage, chopped the star ingredient; substitute with thyme or rosemary if desired
- 2 cups Vegetable or Chicken Broth homemade is best, but store-bought works too
- to taste Salt and Pepper for enhancing flavors
Optional Add-ins
- 1/2 cup Dried Cranberries for sweetness
- 1/2 cup Toasted Nuts for crunch
- 1 cup Cooked Sausage for additional flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- If making cornbread from scratch, bake it according to your recipe, then crumble it into large pieces in a big bowl.
Cooking
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened (about 5-7 minutes).
- Stir in minced garlic and chopped fresh sage, cooking for another minute until fragrant.
- Carefully pour the sautéed mixture into the bowl with the cornbread. Season generously with salt and pepper, then add the broth gradually, mixing gently to avoid mushiness.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes for a golden top.
- Let it cool for a few minutes before serving, and enjoy the delightful reactions around the table!
Notes
For flavor variations, consider adding dried cranberries or chopped apples. Substitute butter for olive oil for a dairy-free version.