Ingredients
- 6 cups dried cornbread, crumbled
- 2 cups fresh mushrooms, chopped (cremini or shiitake)
- 2 stalks celery, finely chopped
- 1 large onion, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a large cast-iron skillet with butter or oil.
- If using homemade cornbread, bake and let it sit out for a few hours to dry slightly. For store-bought, break it into small pieces in a bowl.
- In a skillet, melt butter over medium heat. Add onions and celery, cooking until soft, about 5 minutes. Stir in mushrooms and cook until tender, about another 5 minutes. Add fresh herbs, salt, and pepper. Remove from heat.
- In the bowl with crumbled cornbread, fold in the sautéed vegetables. Gradually add broth until moistened (not soggy). Mix in beaten eggs until well combined.
- Transfer the stuffing mixture to your prepared dish, spreading it evenly.
- Bake for 35 to 45 minutes until golden and crispy on top but moist in the center. Cover with foil if edges brown too quickly.
- Let sit for about 10 minutes before serving.
Notes
Allow the dish to rest after baking to enhance flavor; avoid over-moistening to prevent soggy stuffing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian