Well hello, my food-loving friends! I’ve been up to my elbows in culinary adventures lately, and boy, do I have a drool-worthy dish to share with you today – my all-time favorite, cornbread stuffing.
I suppose one of the best things about cooking is the symphony of aromas that fill your kitchen, tantalizing your senses and stirring a sense of homely comfort deep in your soul. And don’t even get me started about the fall season. There’s nothing quite like the whiff of those tempting spices wafting through the kitchen while cornbread stuffing bakes lovingly in the oven.
Jumping right into the heart of things, let’s talk cornbread. Rich and crumbly, just a wee bit sweet, the humble cornbread is a staple that stands tall and proud in any stuffing recipe. Homemade is best, of course, but don’t you fret, store-bought works in a pinch too!
Now, here’s the skinny. Making the stuffing from scratch is like knitting a cozy sweater – it’s all about weaving the yarn of flavors together. Start by sautéing some onions and celery – the result is what I call flavor’s dynamic duo – the Batman and Robin of the kitchen! Adding a beautiful depth to the stuffing, these two ingredients are the unsung heroes that provide a delicious savory contrast to the sweet cornbread.
Next up, you’ll need the right herbs. Fresh or dried, they’re the jazz hands of this melody, essential for turning your stuffing from just okay to absolutely top-notch. I use a mix of sage, thyme, and parsley. These herbs combined impart a melange of flavors that is downright irresistible, if I do say so myself!
And then, the pièce de résistance – broth and butter. While the butter adds a delectable richness, the broth keeps everything moist and crumbly, just the way a perfect cornbread stuffing should be.
I’ll tell you what, there’s just something about the magic of cornbread stuffing – maybe it’s the warmth it exudes, or perhaps the way it partners ever so lovingly with a roast turkey. Anyway, I digress – stuffing serves not just as a side dish, but a slice of tradition, infused with a cornucopia of delicious flavors.
Certainly, this cornbread stuffing isn’t just a dish to me – it embodies much of what I adore about cooking. Every bite is a delightful dance of flavors and textures, and offers a comfort that only home-cooking can bring.
Whew! That’s quite the expedition we’ve been on, but I assure you – once you taste this darling cornbread stuffing, you’ll agree that every bit of effort was worth it. So, don your apron, roll up your sleeves, and let’s get that stuffing sizzling!
Let’s Taste This Dish!
- 6 cups stale cornbread (cubed)
- 1 cup celery (chopped)
- 1 large onion (chopped)
- 1 stick unsalted butter (half a cup)
- 2 teaspoons fresh thyme (finely chopped)
- 2 teaspoons fresh sage (finely chopped)
- 2 tablespoons fresh parsley (finely chopped)
- 2 cups stock (any type, veggie for vegetarian option, chicken for more flavor)
- Salt and Pepper to taste
- Preheat your oven to 350 degrees.
- Take a large skillet, melt the butter over medium heat.
- Toss in chopped onion and celery, sauté until they’re softened.
- Sprinkle in the fresh thyme, sage, and parsley, stir well.
- Add salt and pepper to the mix, adjusting for taste.
- Turn off the heat, set skillet aside.
- In large mixing bowl, toss cubed stale cornbread with the onion-celery-herbs mixture.
- Gradually pour in the stock, tossing the ingredients gently until they’re mixed thoroughly and stock is well absorbed.
- Taste test to adjust for seasoning if needed.
- Transfer the mixture to a greased baking dish (9×13 ideal).
- Cover the dish with aluminum foil.
- Bake 30 minutes with the foil on, then remove foil and bake for another 30 minutes, or until the top is golden brown and crispy.
Just a friendly reminder folks, if you decide to jazz up this recipe by adding any sort of meat, please don’t forget to use a food thermometer to ensure your added protein is cooked to its safe cooking temperature. It’s vital for both taste and safety. Happy cooking!
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