Cornbread Sage Stuffing Recipe

Name: Cornbread Sage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions approx 340 grams, finely diced; 3/4 cup celery finely diced; 3/4 cup carrots finely diced; 3 tablespoons butter; 1/2 cup fresh sage finely chopped; 1/2 cup fresh parsley finely chopped; 3 tablespoons thyme freshly chopped; 3 cups cornbread broken into pieces; 8 slices white sandwich bread toasted to lightly brown, in an oven and allowed to dry. B; 3/4 cup chestnuts chopped; 1 cup dried cranberries approx 130 grams; 1 large egg slightly beaten; 1 cup chicken stock

Servings: persons

1 cup onions approx 340 grams, finely diced
3/4 cup celery finely diced
3/4 cup carrots finely diced
3 tablespoons butter
1/2 cup fresh sage finely chopped
1/2 cup fresh parsley finely chopped
3 tablespoons thyme freshly chopped
3 cups cornbread broken into pieces
8 slices white sandwich bread toasted to lightly brown, in an oven and allowed to dry. B
3/4 cup chestnuts chopped
1 cup dried cranberries approx 130 grams
1 large egg slightly beaten
1 cup chicken stock

1
["After the cornbread and bread crumbs are made it is time to prepare the mirepoix. So called the ""holy trinity"" of French cooking, it is nothing more than a mix of the carrots, celery, and onion, sweated in the frying pan on medium-low heat, with the butter. Avoid browning the butter or the vegetables. By now, your kitchen will have all those wonderful smells of the mirepoix and you will understand why so many great French dishes start out this way.", "In a large bowl add bread crumbs and corn bread crumbs, and toss together.", "Add the parsley, sage, and thyme as well as the chestnuts and cranberries, tossing all until well distributed.", "Add the mirepoix mixture with all of the butter and toss again.", "Salt and pepper to taste", "Add the egg until well distributed.", "Just a bit at a time, add the chicken stock, just until the mixture can easily be shaped with a spoon into a ball.", "Slightly oil the casserole and gently spoon and press the stuffing mixture into the dish.", "Bake covered for 35 minutes"]

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup onions approx 340 grams, finely diced, 3/4 cup celery finely diced, 3/4 cup carrots finely diced, 3 tablespoons butter, and more.

Yes, Cornbread Sage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Sage Stuffing

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