Cornbread and Herb Stuffing - Bravabod
Recipes

Cornbread and Herb Stuffing

Valentina

  • Difficulty Easy Difficulty
    • •
  • Time 75"
Apple Celery New american Onion Side dish
Apple Celery New american Onion Side dish

Crunchy-soft cornbread stuffing with celery, onion, apple, a hint of cranberries, and plenty of herbs. The cornbread can be made a day or two in advance of the stuffing, or just pick it up pre-made from the store. You could also use this stuffing to fill a turkey, rather than baking it separately.

How To MakeDiet Type: Classic

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Shopping List
  • 4 cups cooked cornbread, cubed (store-bought or homemade)
  • 3 stalks celery, sliced
  • 1 apple, cored and diced
  • 1/2 large onion, diced
  • 1 cup chicken or vegetable broth
  • 33333333/100000000 cup dried cranberries
  • 1/4 cup white wine (or non-dairy milk)
  • 1/4 cup fresh parsley, chopped
  • 4 tablespoons butter (dairy or non-dairy)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon EACH fennel seeds, thyme, oregano, and rosemary
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper, to taste
Instructions
  1. Step 1: Preheat the oven to 400°F. Place the bread cubes in a greased 9 inch oven-safe casserole dish or cast-iron skillet. Set aside.
  2. Step 2: Melt the butter in a large skillet over medium-high heat. When the butter has melted, add the sage, onion, and celery. Cook for 3 to 5 minutes, or until the onion is translucent.
  3. Step 3: Add the garlic, apple pieces, all of the dried herbs, cayenne, salt and pepper to the pan. Once the apple has softened, about 2 minutes, add the cranberries and pour the broth or stock into the pan. Cook for 1 more minute, stirring everything together.
  4. Step 4: Remove the broth mixture from the stove and pour it over the prepared bread in the pan. Give it a good mix with a spatula and place it in the oven. Bake uncovered at 400ºF for 35 to 45 minutes. Halfway through the baking time, pour the wine or milk evenly over the top of the stuffing and stir the stuffing. Stir the stuffing more than once if you prefer a less cubed consistency.
  5. Serve: Stuffing time! This is perfect alongside gravy and your favorite fixings.
Nutrition

This crunchy-soft stuffing has traditional favorites like celery, onion, stock, butter, and apple. But it also has a medley of savory herbs, cranberries, a splash of wine, and the ingredient that you didn't know you needed - a hint of cayenne pepper. I've included a homemade gluten-free and vegan cornbread recipe to use here, but you could also use your favorite mix or pre-made option. The cornbread can be made a day or two in advance of the stuffing.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 3-5 days

Shopping List
    Stuffing
  • 4 cups cornbread, cubed (store-bought or recipe below)
  • 3 stalks celery, sliced
  • 1 apple, cored and diced
  • 1/2 large onion, diced
  • 1 cup vegetable broth
  • 33333333/100000000 cup dried cranberries
  • 1/4 cup white wine (or non-dairy milk)
  • 1/4 cup fresh parsley, chopped
  • 4 tablespoons olive oil or vegan butter
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons fresh sage, chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper, to taste For the Cornbread
  • 1 cup coarse-ground cornmeal
  • 1 cup finely-ground cornmeal (Note 1)
  • 1 1/4 cups non-dairy milk, at room temperature
  • 6 tablespoons vegan butter, melted
  • 1/4 cup white rice flour
  • 1/4 cup corn starch
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut sugar (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Step 1 (Cornbread): To make the homemade cornbread, preheat the oven to 400°F. Place a 9 inch greased cast-iron pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2 (Cornbread): Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate - this is what we want.
  3. Step 3 (Cornbread): Combine all dry ingredients in a large mixing bowl: the cornmeals, rice flour, starch, salt, baking soda, and optional sugar. Stir to combine. Add the remaining wet ingredients: milk mixture and melted butter. Stir everything until just combined.
  4. Step 4 (Cornbread): Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5 (Cornbread): Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean. Let the bread cool in the skillet before cutting it into cubes for the stuffing. Every 4 cups of cubed cornbread is equal to about 2/3 of one batch of cornbread.
  6. Step 6 (Stuffing): Preheat the oven to 400°F. Place the bread cubes in a greased 9 inch oven-safe casserole dish or cast-iron skillet. Set aside.
  7. Step 7 (Stuffing): Heat the olive oil or butter in a large skillet over medium-high heat. When the oil/butter is warm, add the sage, onion, and celery. Cook for 3 to 5 minutes, or until the onion is translucent.
  8. Step 8 (Stuffing): Add the garlic, apple pieces, all of the dried herbs, cayenne, and salt and pepper to the pan. Once the apple has softened, about 2 minutes, add the cranberries and pour the broth into the pan. Cook for 1 more minute, stirring everything together.
  9. Step 9 (Stuffing): Remove the broth mixture from the stove and pour it over the prepared bread in the pan. Give it a good mix with a spatula and place it in the oven. Bake uncovered at 400ºF for 35 to 45 minutes. Halfway through the baking time, pour the wine or milk evenly over the top of the stuffing and stir the stuffing. Stir the stuffing more than once if you prefer a less cubed consistency.
  10. Serve: Stuffing time! This is perfect alongside gravy and your favorite fixings.
Recipe Notes

Note 1: Having two varieties of cornmeal adds great texture to the cornbread. If you cannot find both finely-ground and coarsely-ground cornmeal, then substitute with 2 cups of one or the other.

Nutrition

This crunchy-soft stuffing has traditional favorites like celery, onion, stock, butter, and apple. But it also has a medley of savory herbs, cranberries, and the ingredient that you didn't know you needed - a hint of cayenne pepper. I've included a grain-free 'cornbread' recipe to use here, but you could also use your favorite mix or pre-made option. The cornbread can be made a day or two in advance of the stuffing. You could also use this stuffing to stuff a turkey, rather than baking it separately.

How To MakeDiet Type: Paleo

liked this

Freeze For 2 months

Best by 3-5 days

Shopping List
    Stuffing
  • 4 cups grain-free cornbread, cubed (recipe below)
  • 3 stalks celery, sliced
  • 1 apple, cored and diced
  • 1/2 large onion, diced
  • 1 cup chicken broth/stock
  • 33333333/100000000 cup dried cranberries
  • 1/4 cup non-dairy milk (or chicken broth/stock)
  • 1/4 cup fresh parsley, chopped
  • 4 tablespoons grass-fed butter
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons fresh sage, chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper, to taste For the Cornbread
  • 1 cup finely-ground blanched almond flour
  • 33333333/100000000 cup coconut flour
  • 3 eggs, room temperature
  • 1/2 cup non-dairy milk, at room temperature
  • 2 tablespoons grass-fed butter, melted
  • 1 tablespoon sustainable red palm oil, melted (Note 1)
  • 1 tablespoon honey
  • 1 tablespoon coconut sugar
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grain-free baking powder
  • 1 teaspoon sea salt
Instructions
  1. Step 1 (Cornbread): To make the homemade cornbread, preheat the oven to 400°F. Place a 9 inch greased cast-iron pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2 (Cornbread): Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate - this is what we want.
  3. Step 3 (Cornbread): Combine all dry ingredients in a large mixing bowl: the flours, salt, baking powder, and sugar. Stir to combine. Add all remaining wet ingredients: the eggs, milk mixture, melted butter, palm oil, and honey. Stir everything until just combined.
  4. Step 4 (Cornbread): Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5 (Cornbread): Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean. Let the bread cool in the skillet before cutting it into cubes for the stuffing. Every 4 cups of cubed cornbread is equal to about 2/3 of one batch of cornbread.
  6. Step 6 (Stuffing): Preheat the oven to 400°F. Place the bread cubes in a greased 9 inch oven-safe casserole dish or cast-iron skillet. Set aside.
  7. Step 7 (Stuffing): Melt the butter in a large skillet over medium-high heat. When the butter has melted, add the sage, onion, and celery. Cook for 3 to 5 minutes, or until the onion is translucent.
  8. Step 8 (Stuffing): Add the garlic, apple pieces, all of the dried herbs, cayenne, and salt and pepper to the pan. Once the apple has softened, about 2 minutes, add the cranberries and pour the broth or stock into the pan. Cook for 1 more minute, stirring everything together.
  9. Step 9 (Stuffing): Remove the broth mixture from the stove and pour it over the prepared bread in the pan. Give it a good mix with a spatula and place it in the oven. Bake uncovered at 400ºF for 35 to 45 minutes. Halfway through the baking time, pour the milk (or extra stock) evenly over the top of the stuffing and stir the stuffing. Stir the stuffing more than once if you prefer a less cubed consistency.
  10. Serve: Stuffing time! This is perfect alongside gravy and your favorite fixings.
Recipe Notes

Note 1: The advantage of using red palm oil in this recipe is that is gives the bread an appetizing golden color, like traditional cornbread. If you don't have any, substitute with an equal amount of additional grass-fed butter.

Nutrition

This crunchy-soft stuffing has traditional favorites like celery, onion, stock, butter, and sausage. But it also has a medley of savory herbs, a splash of wine, and the ingredient that you didn't know you needed - a hint of cayenne pepper. I've included a low-carb 'cornbread' recipe to use here, but you could also use your favorite mix or pre-made option. The cornbread can be made a day or two in advance of the stuffing. You could also use this stuffing to stuff a turkey, rather than baking it separately.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2 months

Best by 3-5 days

Shopping List
    Stuffing
  • 4 cups low-carb cornbread, cubed (recipe below)
  • 3 stalks celery, sliced
  • 1/2 pound pork, chicken, or turkey sausage
  • 1/2 large onion, diced
  • 1 cup chicken broth/stock
  • 1 cup jicama, peeled and diced (optional)
  • 1/4 cup white wine (or milk, or chicken broth/stock)
  • 1/4 cup fresh parsley, chopped
  • 4 tablespoons grass-fed butter
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons fresh sage, chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper, to taste For the Cornbread
  • 1 cup finely-ground blanched almond flour
  • 33333333/100000000 cup coconut flour
  • 3 eggs, room temperature
  • 1/2 cup milk, at room temperature (dairy or non-dairy)
  • 3 tablespoons grass-fed butter, melted
  • 1 tablespoon sustainable red palm oil, melted (Note 1)
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar replacement)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grain-free baking powder
  • 1 teaspoon sea salt
Instructions
  1. Step 1 (Cornbread): To make the homemade cornbread, preheat the oven to 400°F. Place a 9 inch greased cast-iron pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2 (Cornbread): Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate - this is what we want.
  3. Step 3 (Cornbread): Combine all dry ingredients in a large mixing bowl: the flours, salt, baking powder, and sugar. Stir to combine. Add all remaining wet ingredients: the eggs, milk mixture, melted butter, and palm oil. Stir everything until just combined.
  4. Step 4 (Cornbread): Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5 (Cornbread): Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean. Let the bread cool in the skillet before cutting it into cubes for the stuffing. Every 4 cups of cubed cornbread is equal to about 2/3 of one batch of cornbread.
  6. Step 6 (Stuffing): Preheat the oven to 400°F. Place the bread cubes in a greased 9 inch oven-safe casserole dish or cast-iron skillet. Set aside.
  7. Step 7 (Stuffing): Heat a large skillet over medium-high heat. Add the sausage and cook until it is no longer pink, about 6 minutes. Crumble the sausage into bite-sized pieces, or slice it into thin rings if using sausages in a casing. Remove from the pan and set aside.
  8. Step 8 (Stuffing): Melt the butter in the large skillet over medium-high heat. When the butter has melted, add the sage, onion, and celery. Cook for 3 to 5 minutes, or until the onion is translucent.
  9. Step 9 (Stuffing): Add the garlic, optional jicama, all of the dried herbs, cayenne, and salt and pepper to the pan. Once the jicama has softened, about 2 minutes, add the cooked sausage and pour the broth or stock into the pan. Cook for 1 more minute, stirring everything together.
  10. Step 10 (Stuffing): Remove the broth mixture from the stove and pour it over the prepared bread in the pan. Give it a good mix with a spatula and place it in the oven. Bake uncovered at 400ºF for 35 to 45 minutes. Halfway through the baking time, pour the wine evenly over the top of the stuffing and stir the stuffing. Stir the stuffing more than once if you prefer a less cubed consistency.
  11. Serve: Stuffing time! This is perfect alongside gravy and your favorite fixings.
Recipe Notes

Note 1: The advantage of using red palm oil in this recipe is that is gives the bread an appetizing golden color, like traditional cornbread. If you don't have any, substitute with an equal amount of additional grass-fed butter.

Nutrition

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Cornbread and Herb Stuffing

PT1H15M 4 cups cooked cornbread, cubed (store-bought or homemade) 3 stalks celery, sliced 1 apple, cored and diced 1/2 large onion, diced 1 cup chicken or vegetable broth 33333333/100000000 cup dried cranberries 1/4 cup white wine (or non-dairy milk) 1/4 cup fresh parsley, chopped 4 tablespoons butter (dairy or non-dairy) 3 cloves garlic, minced 1 1/2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage) 1 teaspoon EACH fennel seeds, thyme, oregano, and rosemary 1/4 teaspoon cayenne pepper salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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