Buttermilk Cornbread Stuffing

Name: Buttermilk Cornbread Stuffing
Prep time: 3 h 15 min
Total time: 11 h 15 min
Yield: Serves 12
Ingredients: Buttermilk Cornbread; ½ 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

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1 Review

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 the stuffing first, then reheat it while the turkey rests before carving.

By Cindy Daniel, Healdsburg Shed, Healdsburg, California

This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

prep:

3 hrs 15 mins

rest:

8 hrs

total:

11 hrs 15 mins

Yield:

Serves 12

Nutrition Info

Directions

Step 1
Break cornbread into coarse crumbs onto 2 rimmed baking sheets. Set out uncovered overnight to dry.

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Step 2
Preheat oven to 350°. Grease a 9- by 13-in. baking dish. Put cornbread in a large bowl.
Step 3
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.
Step 4
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.
Step 5
Bake stuffing 30 minutes. Uncover and bake until crisp on top, 25 to 30 minutes more.
Step 6
*Follow recipe for Easy Chicken Broth at sunset.com, with chicken or turkey bones.
Step 7
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.

Nutrition Facts

Per Serving:

431 calories; calories from fat 57%; protein 10g; fat 28g; saturated fat 16g; carbohydrates 36g; fiber 2.6g; sodium 794mg; cholesterol 208mg.

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adrian129

11/20/2015

This is a tasty, simple recipe. The most laborious thing was the buttermilk cornbread, which i made a day in advance in order to give it time to sit out and dry up. It took all my will power not to dive in to that cornbread cause it was really good. I used a turkey broth i made the day before and that just added some rich turkwy flavor. Make sure not to use to much. Like the recipe states, you don't want to get the cornbread soggy just moist. The herbs give it great aroma and flavor. Next time i try this recipe i might add a protein like ground sausage, but the recipe as is excellent. If you love stuffing like I do you may want to make extra. Enjoy!

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