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!
- 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!