This traditional side dish is delicious and healthy! You can easily use gluten-free cornbread crumbs if you’d like.
Hands down, cornbread stuffing is my favorite holiday dish. I know most people like sausage in their stuffing, but not me. Well, I guess it’s because I don’t actually eat sausage. Growing up, my mother always made one stuffing with sausage and one without. And the best part was that most people liked sausage so I could eat that whole darn bowl myself. And I did.
Basically this recipe is pretty simple. You can make it even easier by using a store bought cornbread. It probably won’t be as healthy, but man it’s hard to make 10 dishes on a holiday. I am all about simplifying so go ahead if you need to. There is no judgement (and there are no calories) on Thanksgiving!
Easy Cornbread Stuffing
- 1 tablespoon extra virgin olive oil
- 2 large celery stalks diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 cup fresh parsley chopped
- 2-3 cups vegetable broth
- 6 cups of cornbread crumbs either homemade or from a store
- 3 tablespoons dried cranberries
Grease a casserole dish and set aside.
Preheat oven to 350 degrees.
Place olive oil, celery, onion, garlic, salt, rosemary and sage in medium skillet over medium heat and cook for 5 minutes until fragrant and softened.
Add 2 cups vegetable broth and stir. Add parsley, stir and continue to cook until liquid evaporates.
Add cornbread crumbs and stir to combine. The mixture should be moist but not soggy. You can add more vegetable broth if you need to.
Pour cornbread mixture into prepared casserole dish.
Cover with aluminum foil and bake for 35-40 minutes until golden brown.
If you like a crispy top (like me) take off the aluminum foil for the last 10 minutes of baking.
Top with dried cranberries and serve immediately.
Is your Thanksgiving menu all planned? You need to add this cornbread stuffing to your list. You won’t be disappointed! Have a great weekend!