Savory Herb and Nut Cornbread Stuffing

This unique cornbread stuffing adds a crunch of nuts and a hint of sweetness to your Thanksgiving table, blending traditional flavors with a modern twist.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

8 cups cubed cornbread

1 cup chopped pecans

1 cup walnuts

1/2 cup dried cranberries

1/2 cup unsalted butter

1 cup diced celery

1 cup diced onion

2 cloves garlic, minced

2 tsp dried sage

2 tsp dried thyme

1 tsp dried rosemary

1 cup chicken or vegetable broth

Salt and pepper to taste

Instructions

1. Preheat oven to 350°F.

2. Spread the cubed cornbread on a baking sheet and toast in the oven for about 10 minutes until golden brown.

3. In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté until softened, about 5 minutes.

4. Stir in the pecans, walnuts, dried cranberries, sage, thyme, rosemary, salt, and pepper. Cook for another 3 minutes.

5. In a large bowl, combine the toasted cornbread cubes with the skillet mixture.

6. Pour the chicken or vegetable broth over the mixture and gently stir to combine.

7. Transfer the stuffing to a greased baking dish and bake for 25-30 minutes until the top is golden and crisp.

Storage

Once cooled, store the stuffing in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 300°F and warm the stuffing for 10-15 minutes or until heated through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/savory-herb-and-nut-cornbread-stuffing

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.