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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!
For other great tasting side dishes, be sure to check out this post of 20+ Unique and Gourmet Holiday Side Dishes.
Homemade cornbread stuffing is easier to make than you think. And it tastes so much better too!
- 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.