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Cornbread Stuffing

Name: Cornbread Stuffing
Prep time: 20

(2 votes, average: 4.50 out of 5)

20 min prep

12 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Thanksgiving dinner is usually as good as the stuffing. For vegetarian people, this Cornbread Stuffing is delicious.

Ingredients

5 cups Cornbread or Jalepeno Cornbread cut into 1-inch cubes
5 cups 1-inch sourdough cubes, toasted
2 tablespoons olive oil
2 cups yellow onion, finely chopped
2 large garlic cloves, minced
1½ cups cubanelle peppers, seeded and finely diced
1 cup celery, finely chopped
Sea salt and black pepper, to taste
2 eggs, lightly beaten
1 cup chicken, turkey or vegetable stock

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Nutrition Facts

Calories

288 cals

Fat

9 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

3 g

Carbohydrates

45 g

Sugar

2 g

Fiber

1 g

Protein

8 g

Sodium

603 mg

Directions

Preheat the oven to 350 degrees.
Combine the cornbread and bread cubes in a large bowl. Set aside.
Heat the oil in a large skillet. Add the onions and sauté over a medium heat until softened, about 8 minutes. Add the garlic and sauté for another 5 minutes.
Add the peppers and celery and cook stirring, until they are tender but still crisp. Season with salt and pepper and set aside to cool slightly.
Add the onion mixture to the cornbread and mix well. Add the eggs and enough stock to lightly moisten the stuffing.
Lightly press the stuffing into a greased 10x15-inch baking pan. Cover with foil. Put the stuffing pan into a larger high-sided pan to make a bain-marie. Fill the larger pan halfway with boiling water and bake for 50 minutes.

Chef Tips

This stuffing can be made ahead of time. It will keep in the refrigerator for up to 2 days. Bring it to room temperature before cooking, particularly if stuffing the turkey with it.

If making either of the corn breads from scratch for this stuffing, there will be some leftover. Cut it into squares and freeze it for later to enjoy with a bowl of Black Bean Chili.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.