Recipes

Thanksgiving Side Dishes: Cornbread Stuffing

My husband and I have been blessed for the past couple of years to be able to host Thanksgiving dinner in our home. We live in a small condo so it’s a tight fit but I enjoy having everyone over and spending the day being together and eating good food.

Today’s post is part one of a mini-series on my three favorite side dishes. My husbands turkey, stuffing and chutney has become one of my favorite Thanksgiving food traditions. It just would not be the same without them. I also have been known by my family to love bread so I learned to make homemade rolls as well.  For this mini-series, we’ll start with the  stuffing since it goes with our oven roasted turkey with sage butter recipe. 

Cornbread Stuffing

I have never been a huge fan of stuffing, but that was until I tried this cornbread stuffing. My husband typically uses it to stuff the turkey but I’ve had it baked as well. It perfectly complements the turkey as they both have sage as an ingredient.

This cornbread stuffing has slightly evolved over the years as I started making cornbread muffins that are now a part of the dish. The muffins are the perfect texture and don’t crumble as easily as most other cornbread muffins I have had. They are also nice and moist instead of dry like cornbread has a tendency to be.

A few notes about the recipe: 

  • As mentioned in the turkey recipe, you may want to cover the exposed stuffing when cooking it inside the turkey if it begins to get too brown before the turkey is done.
  • I typically make the muffins at least a day or two in advance so they are ready to use for the stuffing. It’s okay if they have dried out a little, since you’ll be adding liquid to make the stuffing.
  • If necessary, you may want to add a little more liquid than the recipe calls for to ensure that the cornbread pieces are moistened enough.

Cornbread Stuffing

Adapted: Original recipe by Tyler Florence on Food Network

Ingredients

  • 2 tablespoons butter
  • 2 onions, chopped
  • 1 batch (6 large or 12 regular sized) cornbread muffins – see recipe below
  • 1/4 cup of chopped fresh sage leaves
  • 1 egg
  • 1/4 cup heavy cream
  • 1/4 cup chicken stock
  • salt and pepper to taste

Directions

  1. Melt butter in a medium sized skillet over medium heat. Add onions and cook until caramelized. They should be softened and beginning to brown. This should take about 10 minutes.
  2. Mix onions with the sage and then transfer to a large bowl.
  3. Cut the cornbread into small cubes and place into the bowl with the onions and sage. Season with salt and pepper. Mix well.
  4. In a smaller bowl, mix egg, heavy cream and chicken stock. Pour over cornbread mixture and stir until well combined.
  5. Spoon stuffing into the cavity of the turkey (goes well with oven roasted turkey with sage butter, also on Joyful Thrifty Home), and continue with cooking directions for the turkey.
  6. You can also butter a glass baking dish and bake the stuffing that way. Bake at 375° for about 30 minutes or until top is browned.

Notes

Recipe may require additional heavy cream and chicken stock to moisten and help bind the cornbread mixture.

Perfectly Moist Cornbread Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 dozen muffins

Adapted: adapted from Taste of HomeThese corn muffins are the tastiest and most moist muffins I’ve ever had. They also stay together much better than most cornbread muffins.

Ingredients

  • 1-1/4 cups cornmeal
  • 1/2 cup all purpose flour
  • 1/2 whole wheat flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar (or similar substitute)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk (or 1 tablespoon lemon juice and enough milk to make 1 cup)
  • 3/4 cup canola oil (can also substitute melted coconut oil or butter, or a mixture of both)

Directions

  1. In a medium sized bowl, combine cornmeal, flours, sugars, baking soda and salt.
  2. In another bowl, mix buttermilk, egg and oil.
  3. Make a well in the middle of the dry ingredients and pour we ingredients over the dry ingredients.
  4. Stir just enough to combine all ingredients.
  5. Fill 12 greased or paper lined regular sized muffin cups.
  6. Bake at 425° for 12-15 minutes or until golden brown and a toothpick inserted into the center of one of the muffins comes out clean.
  7. Cool in the pan for about 10 minutes then transfer to a wire rack.

Notes

If making buttermilk: Measure one tablespoon of lemon juice or vinegar into a measuring cup then add enough milk to make a cup. Stir slightly, then let sit for at least five minutes before using. I find that it works best to use a larger glass measuring cup for this, then I add the other wet ingredients in the same cup and mix before adding to the dry ingredients.

 If you have stuffing, do you put it in your turkey or make it separately?

What’s your favorite Thanksgiving side dish?

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3 comments

Cherie January 23, 2020 at 3:47 pm

I’ve never been a stuffing fan as well, maybe because we use the box edition. Your stuffing sounds good though. I’m going to pin it and try this year.

I do LOVE corn muffins and really want to try yours. Do you think if I use vegetable oil, would it make it taste different? I can always borrow from a neighbor. 😉

Reply
Jane January 23, 2020 at 4:09 pm

Wow, this is so interesting, Ashley! I never would have known how to make stuffing if it didn’t come in a box. But now that I know, I bet this is so much better than boxed stuffing!!! Mmm, I bet that heavy cream really makes it good! You’re making me hungry!

Reply
Sherryl January 23, 2020 at 10:07 pm

Corn bread is one of my favorite ways to make stuffing but I had not thought about making it as muffins.
Thanks for sharing and linking up at Good Tastes Tuesday.

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