Recipe:

Southern Cornbread Stuffing

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Serves 8

As an alternative, make this traditional cornbread stuffing with gluten-free or dairy-free cornbread and use gluten-free chicken broth.

Ingredients

2 1/2 pounds cornbread
3 tablespoons unsalted butter or olive oil
1 1/2 cups finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 pound spicy chicken sausage, ground or squeezed from casing (optional)
1 tablespoon dried thyme
1 teaspoon dried sage
2 teaspoons sea salt
1 teaspoon fresh ground black pepper
1 cup chicken or turkey stock

Method

Cut cornbread into 1-inch cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.

Preheat oven to 350°F.

In a large skillet, heat butter or oil over medium low heat. Add onions, celery and carrots and cook, stirring frequently, until soft but not brown. Add sausage (if using) and cook until sausage is fully cooked through. Stir in thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread stuffing in a buttered or oiled 9x15-inch baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until top is crisp and golden.

Nutrition

Per Serving (285g-wt.): 570 calories (260 from fat), 29g total fat, 10g saturated fat, 5g dietary fiber, 21g protein, 55g carbohydrate, 100mg cholesterol, 1990mg sodium

Tags: Entertaining, Soul food/Southern, High Fiber

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.