Both cornbread and French bread are welcome in this classic Sage Cornbread Stuffing.
Sage Cornbread Stuffing
Makes 8 to 10 servings
Ingredients
- ½ cup unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped leeks
- 2 cups chopped celery
- 4 cloves garlic, minced
- 1 tablespoon poultry seasoning
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt
- 2 cups chicken broth
- 5 large eggs, lightly beaten
- 1 (10-inch) loaf Buttermilk Cornbread, crumbled into ½-inch pieces (recipe on page 20)
- 4 cups diced French bread (about ½-inch pieces)
- Garnish: fresh sage leaves
Instructions
- Preheat oven to 350°.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion, leeks, celery, and garlic; cook, stirring occasionally, until softened, 5 to 8 minutes. Remove from heat, and add poultry seasoning, sage, thyme, and salt, stirring to combine.
- In a large bowl, whisk together broth and eggs until well combined. Gently stir in crumbled Buttermilk Cornbread, French bread, and onion mixture. Spoon mixture back into prepared pan. Loosely cover with foil, and bake for 30 minutes. Uncover and bake until golden brown and set, about 20 minutes more. Garnish with fresh sage leaves, if desired.
