It’s the holidays, ya’ll! I love cooking and having guests over for Thanksgiving or Christmas. If I’m not hosting the holiday dinner, I’m still cooking. One of my favorite and most requested dishes to make for Thanksgiving, besides my Maple Glazed Bacon Wrapped Turkey, is my cornbread stuffing or dressing, however you prefer to call it. It’s sooooo good it will want to make you slap your mama. Even though you can certainly make your own cornbread, you really don’t have to. I buy the cornbread muffins from my grocer’s deli and not only does it save me time, but it tastes just as good, if not better, than mine. No matter what you do, do NOT use the bagged cornbread stuffing for this recipe.
The recipe is sweet and savory and tastes so good with Mac and Cheese, the turkey, and all the holiday fixings.
Okay, enough chatter, let’s make some cornbread stuffing!
Recipe: The Best Cornbread Stuffing, Ever
- 6 to 8 corn bread muffins. I usually don’t make these from scratch but buy the home-style cornbread or muffins from my grocer’s deli.
- ¾ cup of heavy cream
- ½ cup of chicken stock
- 4 stalks of celery, chopped
- 1 garlic clove, chopped
- fresh sage, chopped to about ¼ cup
- 1 egg
- salt and pepper
- 4 tbs of butter
- 1 medium Vidalia onion (or any sweet onion)
- Melt butter in pan, add celery first, sauté for 5 minutes, then add onions, chopped garlic, sage, sauté another 5 minutes or until softened and glazed.
- Break cornbread muffins into various sized pieces. Leave some larger crumbles while making sure there are few smaller places. Place crumbled cornbread in large mixing bowl, combine with the warm onions and celery mixture.
- In separate bowl, whip egg, then add heavy cream and stock. Season with salt and fresh black pepper.
- Pour liquid into large bowl over cornbread and toss together. Cornbread will be wet.
- Add entire mixture into a greased baking dish, being careful not to over pack.
- Bake 30 minutes uncovered at 350 degrees until brown on top.