Savory Cornbread Stuffing

Mix up the ingredients a day in advance, cover with aluminum foil, and refrigerate overnight. Then bake the stuffing the day you plan to serve it.

Servings: 6-8

Prep Time: 15 minutes

Cooking Time: 62 minutes, including resting time

Total Time: 1 hr. 17 minutes

Ingredients

  • 1 package Stew's Fresh Baked Mini Corn Loaves, cut into cubes
  • 1 large Onion, diced
  • 4 stalks Celery, diced
  • 1 1/2 Tbsp. Stew's Freshly Chopped Garlic
  • 1/4 cup chopped fresh Sage
  • Leaves from 4 sprigs fresh Thyme, chopped
  • 6 Tbsp. Stew's Unsalted Butter, plus more for the baking dish
  • 2 cups Stew's Organic Low Sodium Chicken Broth
  • 2 Stew's Naked Cage-Free Eggs
  • 1 teaspoon Stew's Kosher Salt
  • Stew's Fine Ground Black Pepper

Directions

  1. Preheat oven to 375°F.

  2. Coat a 9x13-in. baking dish with butter.

  3. In a large nonstick skillet over medium heat, melt 4 Tbsp. of the butter. Add the onions, celery, and garlic and cook, stirring occasionally, until ingredients are soft, about 12 minutes.
  4. Add the herbs and cook, stirring often, for another 2 minutes. Remove pan from heat.
  5. In a large bowl, gently fold the onion mixture into the cornbread.
  6. In a medium bowl, whisk together the chicken broth, eggs, and salt. Season with a good pinch of black pepper. Pour over the bread mixture and fold gently until all is combined evenly.
  7. Transfer the mixture to the baking dish and spread into an even layer. Dot with the remaining butter.
  8. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake until the stuffing starts to turn golden brown, about 15 minutes more. Let cool for 8-10 minutes before serving.

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