Ingredients
Scale
- 6 cups day-old cornbread, crumbled (store-bought or homemade)
- 1/4 cup pure maple syrup
- 1/2 cup unsalted butter
- 1 large yellow onion, finely chopped
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups low-sodium chicken or vegetable broth, warmed
- 2 large eggs, beaten
- Optional: 1/2 cup toasted pecans or chopped walnuts for crunch
- Optional substitution: For a gluten-free version, use gluten-free cornbread or cornbread mix
Instructions
- Preheat your oven to 350°F (175°C). Butter or grease a 9×13-inch baking dish and set it aside.
- If you’re making cornbread from scratch, I recommend baking it a day ahead to allow it to dry slightly—this helps the stuffing’s texture. Crumble the cornbread into large chunks in a big mixing bowl.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and celery and sauté for about 7 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Add the minced garlic, sage, and thyme to the skillet. Cook for another 1-2 minutes until fragrant. This step always reminds me of my time in Italy, wandering through local markets and breathing in the fresh herbs—a simple moment that inspires every dish.
- Remove the skillet from heat and stir in the maple syrup, salt, and pepper, letting the flavors meld together.
- Pour the butter and vegetable mixture over the crumbled cornbread. Toss gently but thoroughly to combine.
- In a small bowl, whisk together the warm broth and beaten eggs. Slowly pour this over the cornbread mixture, folding gently to moisten everything evenly. The mixture should hold together but not be soggy. If it feels too dry, add a bit more broth.
- Fold in the toasted nuts if using. They add a lovely crunch and a hint of earthiness that complements the sweetness beautifully.
- Transfer the stuffing to your prepared baking dish, spreading it out evenly.
- Bake uncovered in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp. You’ll know it’s ready when the edges pull away slightly from the pan, and your kitchen smells like a cozy autumn afternoon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
