Pioneer Woman Cornbread Stuffing Recipe
This Pioneer Woman Cornbread Stuffing Recipe is warm, savory and perfect for holiday dinners or cozy family meals.
Ingredients
- 8 cups crumbled cornbread
- 4 tablespoons butter
- 1 onion chopped
- 3 celery stalks chopped
- 2 carrots chopped
- 3 cups chicken broth
- 2 eggs beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/4 cup fresh parsley chopped
Instructions
Prepare cornbread
- Crumble day-old cornbread into a large bowl.
Cook vegetables
- Melt butter in a skillet. Cook onion, celery and carrots until soft.
Add herbs
- Stir in sage, thyme, parsley, salt and pepper.
Combine ingredients
- Pour cooked vegetables over cornbread.
Add broth
- Mix in chicken broth slowly until moist.
Add eggs
- Stir in beaten eggs until fully combined.
Bake stuffing
- Transfer mixture to a baking dish and bake at 375°F for 40–45 minutes.
Serve warm
- Let it cool slightly before serving.
Notes
- Use homemade cornbread for best flavor
- Add cooked sausage
- Add dried cranberries for sweetness
- Do not over-soak with broth
- Use vegetable broth for vegetarian version
- Add chopped pecans for crunch
- Make it one day ahead