Ingredients:

  • 8 cups (600 g) cornbread cubes, stale/dried overnight
  • 6 Tbsp (85 g) unsalted butter
  • 1 large yellow onion (225 g), finely diced
  • 3 stalks celery (150 g), finely diced
  • 4 large cloves garlic, minced
  • 1 lb (450 g) ground beef, 85/15 blend recommended
  • 2 Tbsp (10 g) fresh sage, finely chopped
  • 1 tsp (2 g) fresh thyme, leaves stripped
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 large eggs, lightly beaten
  • 2 to 3 cups (475 ml to 700 ml) low-sodium chicken or turkey stock, heated slightly

Instructions:

  1. Prepare the Cornbread Base: Ensure cornbread is cubed and completely stale. If necessary, spread cubes on a baking sheet and toast in a 300°F (150°C) oven for 15 minutes to fully dry them out. Set aside in your large mixing bowl.
  2. Cook the Beef and Aromatics: In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain off excess fat and transfer the beef to the mixing bowl with the cornbread.
  3. Sauté the Aromatics: Reduce the heat to medium. Melt the butter in the same skillet. Add the diced onion and celery, sautéing until softened and translucent, about 6–8 minutes.
  4. Add Herbs and Garlic: Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  5. Seasoning Check: Taste the vegetable mixture and season liberally with salt and pepper. Transfer the entire aromatic mixture to the cornbread bowl.
  6. Mix Dry Ingredients: Gently toss the cornbread, beef, and aromatic vegetables together until evenly distributed.
  7. Create the Binder: In a separate small bowl, whisk together the beaten eggs and 2 cups (475 ml) of warm stock.
  8. Moisten: Pour the binder mixture slowly over the cornbread mixture. Use your hands or a wooden spoon to gently incorporate the liquid. Add the remaining stock incrementally, until the cornbread is uniformly moistened but not soggy.
  9. Load the Dish: Transfer the stuffing mixture to a prepared 9x13 baking dish, spreading it evenly but avoiding packing it too tightly.
  10. Bake (Covered): Cover the dish tightly with aluminium foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes.
  11. Bake (Uncovered): Remove the foil and bake for another 10–15 minutes, or until the top is deeply golden brown and crispy.
  12. Rest and Serve: Allow the stuffing to rest for 10 minutes before serving.