I need to let you all in on a little secret. I love stuffing! It’s probably my favorite side dish of the holidays, hands down! Another little secret of mine, I’m not the hugest fan of cornbread. So why make a cornbread stuffing? I like to tackle foods that I normally don’t care for and see if I can make them in a way that I like because I can’t be the only one out there that doesn’t like cornbread. Am I right?!
This cornbread stuffing is just as good as the kind you can get at the store. I love the earthy tones of the herbs in this seasoning and it really made me feel like I had eaten the stuffing from my childhood! I believe this stuffing will exemplify Thanksgiving fully and needs to be on your table for the holidays.
The recipe is quite simple. After I had made my fried okra, I had quite a bit of the dipping batter leftover. Seeing as how the batter was quite thick, I decided to bake them into muffins. I knew then, that I needed to repurpose these muffins into stuffing just in time for Thanksgiving!
I like to let my muffins stay out and stale for a day before tossing them with my herbs and seasonings. I like to have a bit of crunch still to my stuffing and not have it be completely soggy. I used turkey stock to soften up my stuffing but you can use chicken or vegetable stock if you want to make a vegetarian stuffing!
Have fun with this recipe and enjoy it! Let me know how your guests liked this recipe for the holidays!
- 6 each cornbread muffins staled
- 1 teaspoon dried oregano
- 1/2 teaspsoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/8 teaspoon celery salt
- 1/4 teaspoon paprika
- To taste salt and pepper
- drizzle olive oil
- 1/3 cup turkey stock can substitute chicken or veggie stock
- 1 stalk celery small diced
- 1 each shallot small diced
- 3 ounces Butter
- 3 ounces cornmeal
- 1.25 ounces Sugar
- 2 each Eggs
- 2.5 ounces all purpose flour
- 1/2 tablespoons baking powder
- 3/4 teaspoons salt
- 1/2 cup milk
Cream butter, sugar and cornmeal together until pale in color. Add eggs one at a time, scraping the bowl after each addition. Add milk and dry ingredients until just mixed. Grease a muffin tin and bake muffins at 350 for 20 minutes. Pull when done and let cool. Let muffins stale over night.
Crumble muffins into a bowl. Combine all seasonings and toss with muffins. On a line sheet pan, place seasoned muffins in a single layer. Dry in oven at 275 for 20 minutes. Let cool.
In a large skillet, heat a bit of olive oil and saute the celery and shallot until translucent, about 5 minutes.
Add muffins and toss to combine
Add stock to moisten the muffins. Once hot, pull from the heat and serve.