This cornbread stuffing is a wonderful side dish for your holiday feast. It has a rich and savory flavor from the buttery sautéed vegetables and fresh herbs, and a delightful contrast of textures from the crusty cornbread, crunchy pecans, and chewy cranberries. You can make this stuffing ahead of time and bake it when you are ready. It is also vegetarian and gluten-free adaptable. Watch the video below to see how easy it is to make.
Ingredients
- cornbread (recipe included)
- butter
- shallots
- celery
- fennel bulb
- fresh sage, rosemary, and thyme
- salt and pepper
- white wine
- toasted pecans
- dried cranberries
- chicken stock or vegetable broth
- egg
- fresh parsley
Instructions
- Make cornbread. You can make it a day or two ahead of time and store it in an airtight container or freeze it. Day-old cornbread works best for this recipe.
- Cut the cornbread into 1-inch cubes and spread them on a baking sheet. Toast them in a 350°F oven for 20 minutes until golden and crisp.
- In a large skillet over medium heat, melt butter and add fennel, shallots, celery, sage, thyme, rosemary, salt, and pepper. Cook for 6 to 8 minutes until soft and fragrant, then add white wine and cook for another 2 minutes until slightly reduced.
- In a small bowl, whisk together 1 & 1/2 cups of chicken broth and egg.
- In a large bowl, gently toss together the cornbread cubes, the sautéed vegetable mixture, the pecans, the cranberries, the parsley, and the broth-egg mixture until well combined.
- Transfer the stuffing to a buttered 9 x 13 inch baking dish or a similar size. Drizzle more broth over the top if needed to moisten the stuffing.
- Bake at 350°F for 25 to 30 minutes until golden and bubbly.
Tips
- You can use store-bought cornbread or make your own using this recipe.
- You can use any kind of nuts or dried fruits you like instead of pecans and cranberries.
- You can use vegetable broth and vegan butter to make this stuffing vegan.
More recipes you may enjoy
- Wild Mushroom Stuffing with Fennel and Leeks
- A Vegetarian Thanksgiving Dinner
- Our BEST Thanksgiving Side Dishes
- Mashed Potatoes with Garlic and Horseradish
- Orange Maple Cranberry Sauce
