Real Southern Herbed Cornbread Stuffing


  • 12 cups crumbled cornbread
  • 1 cup butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped apple
  • 1 cup finely chopped celery
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh marjoram
  • 1 tablespoon salt
  • 4 cups turkey broth, or as needed
  • Directions

  • Step 1

    Preheat the oven to 425 degrees F (220 degrees C).


  • Step 2

    Place crumbled cornbread into a large bowl.

  • Step 3

    Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.

  • Step 4

    Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

  • Cook's Notes:

    Bake the cornbread from scratch if you have time, otherwise use a packaged cornbread mix.Bake cornbread until the bottom is golden brown and edges are very crusty but not burned. Once cooled, crumble in a large bowl.

    Chicken broth can substituted for the turkey broth.

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