Cornbread Stuffing

What Goes With It

• Roast turkey
• Roast chicken
• Gravy
• Cranberry sauce

How to Make Cornbread Stuffing

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan) and butter a 3 litre baking dish. Spread the cornbread on a tray and dry in the oven for 15 minutes.

   Mark done Start 15 min timer

2. Melt the butter in a large pan and cook the onions and celery for 10 minutes until soft. Add the sage, thyme, salt and pepper.

   Mark done Start 10 min timer

3. Tip into a large bowl with the cornbread. Stir in the stock a little at a time, then the eggs, until evenly moist.

   Mark done

4. Spoon into the dish, cover with foil and bake for 25 minutes. Uncover and bake for 15 minutes more until crisp on top.

   Mark done Start 25 min timer

Notes From the Method

Dry out the cornbread first so it absorbs the stock.

Add the stock gradually; stop when it is damp, not wet.

Cook the vegetables fully before mixing.

Swaps and Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Leftovers

Keeps in the fridge for up to 3 days. Reheat covered at 180°C for 20 minutes.

Cornbread Stuffing: Your Questions Answered

Cornbread Stuffing Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.