Lunch: Buttermilk Cornbread Stuffing

Recipe by Cindy Daniel, Healdsburg Shed, Healdsburg, California This buttery, moist stuffing is based on a recipe Cindy Daniel of Healdsburg Shed in Northern California got from her mom. If you're juggling turkey and stuffing in one (smaller) oven, make

Ingredients

Buttermilk Cornbread
1/2 cup unsalted butter
2 cups finely chopped celery
2 cups finely chopped onions
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh sage leaves
1 teaspoon kosher salt
1 teaspoon pepper
About 2 cups homemade turkey broth* or reduced-sodium chicken broth
4 large eggs, lightly beaten

Instructions

Break cornbread into coarse crumbs onto 2 rimmed baking sheets. Set out uncovered overnight to dry.
Preheat oven to 350 °. Grease a 9- by 13-in. baking dish. Put cornbread in a large bowl.
Melt butter in a large frying pan over medium heat. Add celery, onions, thyme, and sage; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in salt and pepper.
Add vegetables to cornbread; stir in enough broth until cornbread is moistened but not soggy. Stir in eggs. Put stuffing in baking dish; cover with foil.
Bake stuffing 30 minutes. Uncover and bake until crisp on top, 25 to 30 minutes more.
*Follow recipe for Easy Chicken Broth at sunset. com, with chicken or turkey bones.
Make ahead: Through step 1, up to 2 days (transfer dry crumbs to a container), or through step 4, up to 1 day, chilled; bake, covered (step 5), 45 minutes before uncovering.

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