Cornbread Stuffing
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Well Plated · by Erin Clarke★ 5.0 (51)

Cornbread Stuffing

NUTRITION · PER SERVING100M COOK
CAL 18%·PRO 29%
CARBS 42G46% OF CAL
3G FIBER0G ADDED0G INTRINSIC21G OTHER17G TOTAL SUGAR
FAT 16G39% OF CAL
8G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Savory cornbread stuffing with sausage, apple, and herbs is the classic Thanksgiving side dish. This version is easy to make ahead and features homemade cornbread baked right into the stuffing.

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Nutrition & ingredients

Ingredients

serves 10
  • 6 tablespoons unsalted butter
  • 1 cup nonfat milk (at room temperature)
  • 1 tablespoons white vinegar or lemon juice
  • 1 cup yellow cornmeal ((I use medium grind))
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup honey
  • 2 large eggs (at room temperature)
  • 2 1/2 cups reduced sodium chicken broth
  • 2 large eggs
  • 1 pound sweet Italian sausage (I use chicken or turkey sausage)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (finely chopped)
  • 4 stalks celery (cut in small dice)
  • 1/4 teaspoon ground black pepper
  • 3 garlic cloves (minced (about 1 tablespoon))
  • 1 Granny smith apple (peeled and 1/4- to 1/2-inch diced)
  • 1/2 cup dried cranberries
  • 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley
PREP
60M
SODIUM
603MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.