| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup Herb Butter, recipe follows
- 2 yellow onions, finely diced
- 2 celery stalks, finely diced
- 6 cups cubed cornbread (store-bought or homemade)
- 3/4 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (2 sticks) unsalted butter, softened
- 3 tablespoons minced fresh sage
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
- Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
- Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 611 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 140 mg |
| Sodium | 924 mg |
Reviews
Can this be made but not baked a day ahead?
Made this recipe the morning of Thanksgiving and it was absolutely delicious. My only complaint is that mine turned out rather crumbly but I’ll definitely make this recipe again.
I’ve used this recipe since Katie Lee first did the show with her cornbread stuff. Love using the herb butter in multiple recipes.
This was bland for our family. Next time I would definitely add additional herbs.
This was delicious! My only tweak was to add carrots to the sauteed veggies. It’s a keeper for Thanksgiving!
This is exactly what I was looking for. Simple, fresh ingredients combine with a pan of homemade buttermilk cornbread for a result that brought me back to my own grandmother’s kitchen in Arkansas. I agree with other users, you only need to make half the butter recipe and I increased the herbs to suit our tastes.
Just made this for Thanksgiving. It was FANTASTIC!
Make this ever year! I do use a mix of corn bread and other crusty bread!
The one I have chosen to fix this year. Sounds easy and yummy.
The best cornbread stuffing ever. Simply delicious!