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I had originally planned on posting this recipe back during the holiday season, but as I’ve mentioned before, I’m a habitual procrastinator, so I’m just getting around to it now. Better late than never, right? 🙂
I’ve made this stuffing for Thanksgiving dinner for the past couple of years, but this year I finally wrote down all of the ingredients so I can have an actual recipe to follow for the next time I make it. This is my favorite holiday stuffing recipe, but it would also be equally delicious any time of the year with a roast chicken or as a side dish to any meal.
This homemade cornbread stuffing recipe is one I made based off of several different old-fashioned stuffing, or forcemeat, recipes from the 19th century. The base is a mix of cornbread and breadcrumbs, and the mix of chestnuts, dried cranberries, apple, and herbs give it a nice blend of savory and sweet.
Homemade Cornbread Stuffing Recipe:
Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the brands that I like to use and would recommend.
- 3 cups breadcrumbs (I usually crumble up slices of homemade sourdough bread, but any breadcrumbs would work.)
- 2 cups crumbled cornbread (I like to use my maple cinnamon skillet cornbread)
- 1/2-3/4 cup chestnuts, chopped (about 10 chestnuts)
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 1/2 cups chopped apples
- 1/2 cup dried cranberries
- 1/2 tsp real salt
- 1/8 tsp pepper
- 1/2 tsp sage
- 1/2 tsp thyme
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup chicken broth
- About 3 Tbs butter
- Roast chestnuts, peel them and chop into small pieces. (Since I don’t have a fireplace, I roast mine in the oven, and it works just as well.)
- Crumble up cornbread and breadcrumbs and set aside.
- Chop celery and onion and apple and saute in half of the butter on medium heat for about 5-10 minutes. (I usually saute them in the same saucepan that I’ll be using for the stuffing to have less dishes to wash at the end.)
- Add crumbled-up cornbread and breadcrumbs to the saucepan, along with the other seasonings and stir well to combine.
- Add the other half of the butter, the broth, and the egg. Reduce heat to low and continue stirring for a few more minutes until all ingredients are well combined.
~ Recipe makes about 4 1/2 cups of stuffing.
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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.