Savory Herb and Nut Cornbread Stuffing

Name: Savory Herb and Nut Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 8

★★★★★

Be the First to Review!

Get ready to elevate your holiday table with this Savory Herb and Nut Cornbread Stuffing. With its perfect blend of herbs, crunchy nuts, and a hint of sweet cranberries, it's a delicious twist on a classic side dish.

Save Print Jump to Recipe

Ingredients for Savory Herb and Nut Cornbread Stuffing

Cornbread: The star of the show, providing a sweet and crumbly base.

Pecans and Walnuts: Add a delightful crunch and nutty flavor.

Dried Cranberries: A touch of sweetness that complements the savory elements.

Unsalted Butter: Rich and creamy, it sautés the vegetables to perfection.

Celery and Onion: Classic stuffing veggies that bring flavor and texture.

Garlic: Adds a subtle depth of flavor.

Sage, Thyme, and Rosemary: Traditional herbs that bring warmth and aroma.

Chicken or Vegetable Broth: Moistens the stuffing while adding depth.

Salt and pepper are the final touch to balance and enhance all the flavors.

Tips & Tricks

Make sure the cornbread is a day or two old. Stale bread absorbs the broth better without turning mushy.
Toast the nuts beforehand for an extra layer of flavor.
If you prefer a more pronounced herb flavor, consider using fresh herbs instead of dried.

Serving Suggestions

Pair this stuffing with a juicy roast chicken or turkey, and a side of roasted vegetables. For a vegetarian feast, serve alongside a hearty lentil loaf or stuffed mushrooms.

Frequently Asked Questions

Can I make this stuffing ahead of time?: Yes, prepare it up to the baking step and store in the fridge for up to 24 hours. Bake just before serving.
What if I’m out of cornbread?: You can substitute with cubed sourdough or another sturdy bread, but it will alter the flavor profile.
Can I freeze the leftovers?: Absolutely. Store in an airtight container and freeze for up to two months. Reheat in the oven for best results.

Savory Herb and Nut Cornbread Stuffing Recipe Walkthrough

Start by preheating your oven to 350°F. This ensures that your stuffing will bake evenly once assembled. Spread the cubed cornbread on a baking sheet, and give it a 10-minute toast in the oven. You’re looking for a golden brown finish, which helps the cornbread hold up better when mixed with the moist ingredients.

While the cornbread is toasting, melt the butter in a large skillet over medium heat. Add in the onion, celery, and garlic, cooking them gently until they're soft and fragrant, about five minutes. You're building a flavor base, so take your time here.

Next, stir in the pecans, walnuts, dried cranberries, and herbs. Sprinkle in the sage, thyme, and rosemary, along with a pinch of salt and pepper. Cook for another three minutes to let the flavors meld.

In a large bowl, combine the toasted cornbread cubes with the aromatic skillet mixture. Pour the broth over this blend, gently stirring to combine everything without breaking the cornbread too much. It should be moist but not soggy.

Transfer it all into a greased baking dish, spreading it evenly. Pop it into the oven for 25-30 minutes. When the top is golden and crisp, it’s ready to serve.

Why You'll Love This Recipe

Perfect balance of savory, sweet, and nutty flavors.
Easy to prepare with basic pantry ingredients.
Impressive enough for holiday gatherings, yet simple for weeknight dinners.
Can be made vegetarian by using vegetable broth.

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

Step-by-step 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.

Save Print

Ratings and Comments

Thank you for your rating!