Martha Stewart Cornbread Stuffing Recipe
Are you looking for the best holiday side dish? The Martha Stewart Cornbread Stuffing Recipe is truly a classic choice.
Equipment
- Large skillet
- Big Mixing Bowl
- Baking Dish
- Measuring Cups
- Wooden Spoon
- Sharp knife
Ingredients
- 8 cups Cornbread cubes
- 1/2 cup Unsalted Butter
- 2 cups Yellow Onion chopped
- 1.5 cups Celery Stalks sliced
- 2 tbsp Fresh Sage minced
- 1 tbsp Fresh Thyme minced
- 2 cups Chicken Broth
- 2 Large Eggs beaten
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
1. Prepare the Cornbread
- Cut your cornbread into small, even cubes first. Let them sit out to get slightly dry.
2. Sauté the Vegetables
- Melt the butter in your large metal skillet. Add the chopped onions and celery to the pan. Cook them until they are soft and clear.
3. Mix the Herbs
- Stir in the fresh sage and thyme now. Let the herbs cook for just one minute.
4. Combine Bread and Veggies
- Put the cornbread cubes into a very large bowl. Pour the butter and vegetable mixture over them.
5. Add the Liquids
- Whisk the eggs and chicken broth in a cup. Pour this slowly over the dry bread cubes. Toss everything gently so the bread stays whole.
6. Bake the Stuffing
- Butter your baking dish very well first. Spread the stuffing mixture evenly inside the dish. Bake at 350 degrees until the top is golden.
Notes
➔ Use day-old cornbread so it does not get too mushy.
➔ Pour broth slowly to reach your desired level of moisture.
➔ Use fresh herbs instead of dried for the best aroma.
➔ Sauté vegetables until very soft to ensure a better bite.
➔ Do not overmix the bread or it becomes like paste.
➔ Cover with foil if the top browns too quickly today.
➔ Add toasted pecans for an extra special nutty crunch factor.