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Cut cornbread into 1-inch cubes, place on a large baking sheet and set out at room temperature to dry out for at least three hours or up to overnight.
Transfer the dried cubes to a large mixing bowl. Set aside. Preheat the oven to 350°F.
In a large skillet, heat butter over medium low heat.
Add onion, celery and carrot and cook, stirring frequently, until softened but not browned, about 10 minutes.
Stir in the thyme, sage, salt and pepper.
Add mixture to cornbread and toss to blend.
Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15-inch baking dish.
Cover and bake for 20 minutes. Uncover and bake until the top is crisp and golden, about 20 minutes.