Easy Cornbread Stuffing
This Cornbread Stuffing is healthier than the traditional, simple to make and delicious!
Servings: 12 servings
Calories: 253kcal
Ingredients
- 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
- ½ teaspoon dried rosemary
- ½ cup fresh parsley chopped
- 2-3 cups vegetable broth
- 6 cups of cornbread crumbs either homemade or from a store, stale bread is best
- 3 tablespoons dried cranberries
Instructions
- 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 stale 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.
Notes
You can buy cornbread from a bakery or grocery store or make it yourself. Either works perfectly in this recipe.
You can leave the uncovered cornbread (whether homemade or store bought) for a few days on the counter to become stale.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1192mg | Potassium: 31mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 3mg