Easy Cornbread-Brown Butter Stuffing
Updated Oct. 31, 2021
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons unsalted butter
- 9cups stale cornbread, crumbled into large chunks
- ⅓cup thinly sliced scallions
- 2large eggs
- 1½ to 2tablespoons chopped fresh sage or rosemary
- ¾teaspoon kosher salt
- ⅛teaspoon chile powder
- Black pepper, as needed
- Turkey or chicken stock (optional)
Nutritional analysis per serving (10 servings)
513 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 72 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 12 grams protein; 1083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
- Step 2
In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
- Step 3
Spoon the stuffing into a 1½ quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
- Step 4
Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.
Private Notes
Comments
what do you think about adding crumbled sausage?
Sausage yes, and I'm also inclined to sauté an onion in that browning butter...maybe add some chopped apple with the scallions. Of course, that's moving it away from its current simplicity, but I probably can't resist!
Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.
This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.
Perfect with crumbled spicy sausage covered in giblet gravy.
I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?