stove top stuffing with cornbread recipe

Stove top stuffing is a classic dish that brings warmth and comfort to any meal. When combined with the sweet and savory flavors of cornbread, it transforms into a truly exceptional side dish. Whether you’re preparing for a holiday feast or simply looking to elevate a weeknight dinner, this stove top stuffing with cornbread recipe is sure to impress. In this comprehensive guide, we’ll walk you through the process step by step, ensuring your stuffing turns out perfect every time.

Ingredients for Stove Top Cornbread Stuffing

Before we dive into the preparation, let’s gather all the necessary ingredients. Using fresh and high-quality ingredients will make a significant difference in the flavor and texture of your stuffing.

Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Stuffing Base

• 4 cups crumbled cornbread (from the above recipe)
• 4 cups cubed bread (preferably stale or toasted)
• 1/2 cup unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken or vegetable broth
• 1/2 cup chopped fresh parsley

Preparing the Cornbread

Step 1: Making the Cornbread

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet.
2. Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
3. Add Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter. Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Bake the Cornbread: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Crumble: Allow the cornbread to cool completely in the pan. Once cooled, crumble the cornbread into small pieces. You should have approximately 4 cups of crumbled cornbread.

Making the Stuffing

Step 2: Preparing the Bread Cubes

1. Cube the Bread: Cut the bread into 1/2-inch cubes. If the bread is fresh, toast the cubes in a 350°F (175°C) oven for about 10-15 minutes or until dry and slightly crispy. This helps the bread absorb the flavors without becoming too soggy.

Step 3: Sautéing the Vegetables

1. Melt the Butter: In a large skillet, melt the butter over medium heat.
2. Sauté the Vegetables: Add the chopped onion and celery to the skillet. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Season the Vegetables: Stir in the chopped sage, thyme, poultry seasoning, salt, and black pepper. Cook for another minute to let the flavors meld together.

Step 4: Combining Ingredients

1. Mix the Bread and Cornbread: In a large mixing bowl, combine the crumbled cornbread and cubed bread.
2. Add the Sautéed Vegetables: Pour the sautéed vegetable mixture over the bread and cornbread, using a large spoon to mix everything thoroughly.
3. Add the Broth: Gradually add the chicken or vegetable broth to the mixture, stirring constantly. The goal is to moisten the bread without making it overly soggy. You may not need to use all the broth, so add it slowly and stop when the stuffing reaches your desired consistency.
4. Add Fresh Parsley: Fold in the chopped fresh parsley for a burst of color and freshness.

Step 5: Cooking the Stuffing

1. Heat the Stuffing: Transfer the stuffing mixture to a large pot or Dutch oven. Cover and cook over medium-low heat for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the stuffing to heat through.
2. Check for Seasoning: Taste the stuffing and adjust the seasoning with additional salt and pepper if needed.

Tips for Perfect Stove Top Cornbread Stuffing

Choosing the Right Bread

For the best texture, use a mix of slightly stale white or whole-grain bread along with the cornbread. The stale bread absorbs the broth better, preventing the stuffing from becoming too mushy.

Balancing Moisture

Finding the right balance of moisture is key to great stuffing. If you prefer a moister stuffing, add more broth. For a drier texture, use less broth and toast the bread cubes longer.

Adding Variations

Feel free to customize your stuffing by adding ingredients like cooked sausage, dried cranberries, chopped nuts, or sautéed mushrooms. These additions can bring new dimensions of flavor and texture to your dish.

Make-Ahead Tips

To save time, you can prepare the cornbread and bread cubes a day in advance. Store them in an airtight container at room temperature until you’re ready to assemble the stuffing.

Serving Suggestions

Stove top cornbread stuffing pairs beautifully with a variety of main dishes. Here are a few serving suggestions to complete your meal:

Roasted Poultry

This stuffing is a classic accompaniment to roasted turkey, chicken, or duck. The savory flavors complement the richness of the poultry, making it an ideal side dish for holiday feasts.

Pork or Beef Roasts

Serve the stuffing alongside a juicy pork loin or a beef roast for a hearty and satisfying meal. The stuffing’s robust flavors will stand up well to these meats.

Vegetarian Options

For a vegetarian meal, pair the stuffing with roasted vegetables, a vegetable pot pie, or a hearty lentil loaf. The stuffing adds a delightful texture and flavor to plant-based dishes.