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Martha Stewart Inspired Cornbread Stuffing

Close-up of Martha Stewart Inspired Cornbread Stuffing showing its texture
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A moist, savory cornbread stuffing inspired by Martha Stewart’s classic American home cooking. Crumbled cornbread, sweet onion, and celery are bound with rich chicken broth and butter, then baked until golden and crisp on top. It’s the perfect side for holidays and Sunday dinners.

Ingredients

Scale
  • 4 cups (500g) crumbled cornbread, dried overnight
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 medium celery stalks, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 large eggs, beaten
  • 1 1/2 cups (360ml) chicken broth
  • 1/4 cup (60ml) whole milk

Instructions

  1. Preheat oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. Spread the crumbled cornbread on a baking sheet and toast in the oven for 10 minutes, until dry and lightly golden. Transfer to a large bowl.
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  3. Stir in the salt, pepper, sage, and thyme. Cook for 30 seconds, then pour the mixture over the cornbread in the bowl.
  4. In a separate bowl, whisk together the eggs, chicken broth, and milk. Pour over the cornbread mixture and fold gently until evenly moistened. The mixture should hold together when pressed but not be soggy; add a splash more broth if it seems dry.
  5. Transfer the stuffing to the prepared baking dish and spread in an even layer. Cover with foil and bake for 25 minutes.
  6. Remove the foil and bake for another 20 to 25 minutes, until the top is golden brown and crisp and the center registers 160°F (71°C) on an instant-read thermometer.
  7. Let rest for 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through. Make-ahead: assemble the stuffing up to 24 hours in advance, cover, and refrigerate; add 10 minutes to the covered baking time.

Nutrition

Keywords: cornbread stuffing, Martha Stewart inspired stuffing, Thanksgiving stuffing, cornbread dressing, easy stuffing recipe, homemade stuffing, holiday side dish, savory stuffing, baked stuffing, classic stuffing

Find it online: https://marthadishes.com/martha-stewart-inspired-cornbread-stuffing-recipe/