classic stuffing

Truth: Not everyone likes classic Thanksgiving stuffing. But we find that most of these haters DO like cornbread stuffing. We're okay with this fact. Here are all the answers to your questions and concerns about the Southern side dish.

Cornbread Stuffing

Cooking spray,

c. yellow cornmeal

c. all-purpose flour

brown sugar

baking powder

baking soda

kosher salt

c. whole milk

buttermilk

eggs

tbsp. melted butter, cooled slightly

onion,

celery,

Kosher salt

black pepper

garlic,

tbsp. sage

thyme leaves

chicken broth

parsley,

This is very similar to the cornbread dressing I make every year.  I leave the sugar out, add thyme, sage, rosemary and poultry seasoning to the cornbread prior to baking.  My family loves really well seasoned. I make it two days before and leave out on counter to dry. I use a full pound of pork sausage, with sage if available, brown in pan.  Add the vegies with a full stick of unsalted butter to the sausage, cook until vegies are tender and pork is browned.  I also add chopped pecans, cut into smallish pieces that I bake for a short time to get them flavorable.  Then I take my turkey broth, cooled, add the 2 - 3 beaten eggs to it and drizzle over the whole mess.  I also add some 2 day old biscuits torn up with the cornbread.  I don't measure anything, just eyeball it, taste test and there is never any left.  We've had as many as 22 and as little as just my husband and I.  Just kind of adjust things as needed.  We invite a lot of my husbands workers as they may be away from home and family for Thanksgiving.

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This Cornbread Stuffing Blows The Traditional Stuff Out Of The Water

This classic homemade stuffing recipe is a healthy take on the traditional. Featuring whole grain bread and olive oil, it's even more delicious!

Whole Grain Classic Stuffing

onion

celery

leeks

sage leaves, chopped

fresh parsley, chopped

olive oil

salt

vegetable broth

Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.

Chop the leeks (watch the video!): Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Chop the sage and parsley.

In a skillet, heat the olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.

Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.

Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth. Cover and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.

Top 2 classic stuffing recipes from across the web

The most viewed classic stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cornbread Stuffing

Whole Grain Classic Stuffing

Top 2 classic stuffing recipes from across the web

The most viewed classic stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread Stuffing

Whole Grain Classic Stuffing

The most viewed classic stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine