Cornbread Brown Butter Stuffing Recipes

CORNBREAD STUFFING WITH HERB BUTTER

Provided by Katie Lee Biegel

Categories side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

Cornbread Stuffing with Herb Butter image

Steps:

Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
Preheat the oven to 375 degrees F.
In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.

Ingredients

1/4 cup Herb Butter, recipe follows
2 yellow onions, finely diced
2 celery stalks, finely diced
6 cups cubed cornbread (store-bought or homemade)
3/4 cup low-sodium chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, softened
3 tablespoons minced fresh sage
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper

EASY CORNBREAD-BROWN BUTTER STUFFING

For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.

Provided by Melissa Clark

Categories easy, stuffing and dressing, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

Easy Cornbread-Brown Butter Stuffing image

Steps:

In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

6 tablespoons unsalted butter
9 cups stale cornbread, crumbled into large chunks
1/3 cup thinly sliced scallions
2 large eggs
1 1/2 to 2 tablespoons chopped fresh sage or rosemary
3/4 teaspoon kosher salt
1/8 teaspoon chile powder
Black pepper, as needed
Turkey or chicken stock (optional)

CORNBREAD STUFFING

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

Cornbread Stuffing image

Steps:

Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk