Ingredients:

  • 12 cups Day-old, dried cornbread (crumbled or cubed 1-inch pieces)
  • 6 Tbsp Unsalted Butter (for sautéing)
  • 1 large Yellow Onion (finely diced)
  • 4 stalks Celery (finely diced)
  • 2 cloves Fresh Garlic (minced)
  • 2 Tbsp Fresh Sage (finely chopped)
  • 1 Tbsp Fresh Thyme (leaves only)
  • 1/4 cup Fresh Parsley (roughly chopped)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground)
  • 3 Large Eggs (lightly beaten)
  • 3 cups Low-Sodium Chicken or Turkey Stock (plus more for moistening)

Instructions:

  1. Dry the Cornbread: If using freshly baked cornbread, cube it into 1-inch pieces. Spread the cubes on a baking sheet and bake at 300°F (150°C) for 15-20 minutes until crunchy and dry. Allow to cool completely. Transfer the dried cornbread cubes to the large mixing bowl.
  2. Sauté Aromatics: Place a large sauté pan over medium heat and melt the 6 Tbsp of butter. Add the diced onion and celery to the pan. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are tender and translucent.
  3. Bloom Herbs: Stir in the minced garlic, chopped sage, and thyme. Cook for 1 minute until fragrant. Season with the salt and pepper. Remove the pan from the heat.
  4. Assembly: Pour the hot vegetable and butter mixture over the cornbread cubes in the large bowl. Toss gently to coat. Pour in the lightly beaten eggs and the fresh parsley. Toss again until just combined.
  5. Hydration: Slowly pour in the chicken/turkey stock, 1 cup at a time. Toss gently after each addition. The mixture should be moist and hold together when lightly squeezed, but there should be no excess liquid pooling at the bottom of the bowl. Stop adding stock when this level of moisture is achieved.
  6. Transfer & Preheat: Lightly grease a 9x13 inch baking dish. Transfer the stuffing mixture to the dish, pressing lightly but not packing it down firmly. Preheat the oven to 375°F (190°C).
  7. Bake Covered: Cover the dish tightly with foil. Bake for 25 minutes. Covering prevents the top from drying out prematurely.
  8. Bake Uncovered: Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  9. Rest: Remove from the oven and let the stuffing rest for 10 minutes before serving. This allows the flavors to settle and the texture to firm up slightly.