I normally serve bread stuffing at Thanksgiving, but I wanted to share another option this year. I made ton of these cornbread muffins for a large family get together and luckily had enough leftover for this cornbread stuffing. It is, for the most part, just like making bread stuffing. It doesn’t take many ingredients, but it is SO delicious. In fact, my husband said this is now his all time favorite stuffing. It has a little sweetness to it from the cornbread that makes it really yummy!
I chopped up these 12, day-old muffins into 1/2″ pieces and set aside 8 cups of cubed muffins in a bowl.
Next, I chopped celery and onion and defrosted some of the chicken stock which I had previously made and frozen.
The chopped celery and onion are sautéed in melted butter and seasoned with poultry seasoning.
Sauce the vegetable until the are soft and translucent.
Now we add the cornbread cubes and 2 cups of chicken stock.
Gently turn the stuffing in the pan all together to mix well, being careful not to smash the cornbread cubes too much.
Place cornbread stuffing into greased, 9×13″ casserole dish to bake.
I love my stuffing with a little crunch on top and still super moist inside. This cornbread stuffing was the PERFECT combination of both. If you want it less browned and crispy, either cover with foil the entire time or cover with foil for the majority of the cooking time then remove foil and finish the last 10 minutes uncovered. You can of course stuff the bird with the stuffing if you prefer your it that way.