Easy Cornbread Stuffing Recipe for Thanksgiving
This Easy Cornbread Stuffing Recipe for Thanksgiving is made with my homemade cornbread and fresh sage. It will be the star of your table!
Servings 8 servings
Calories 38kcal
Ingredients
- 1 tablespoon butter or olive oil
- 1 cup onion diced
- 2 stalks celery diced
- 1 whole prepared pan of cornbread 9×13
- 1 teaspoon poultry seasoning
- salt to taste
- black pepper to taste
- 1 1/4 cups chicken stock or turkey stock
- 2 whole eggs
- 1 tablespoon sage fresh, finely chopped
Instructions
- Heat a large skillet over medium to medium-high heat.
- Add olive oil to hot pan and swirl to coat. Add diced onion and celery and saute until tender, about 7 minutes. Season with salt and pepper.
- Preheat oven to 350° F. Butter a medium casserole dish and set aside.
- Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
- Add in poultry seasoning, fresh sage, salt, pepper and half the chicken stock.
- Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
- Add in remaining chicken stock (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
- Cover with foil and bake for 30 minutes.
Video
Nutrition
Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 75mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.3mg
