It’s here! My favorite holiday!
I know I’m not alone in my love for Thanksgiving. There are just so many great things about it (including this cornbread stuffing). Obviously, the food is always delicious. I wish I could eat about three times more than I can. I love the day with family, whether mine or my in-laws, spent cooking, having a few cocktails, and maybe playing some bags (or cornhole as most call it) to pass the time until dinner.
Thanksgiving also marks something else- the start of the Christmas season! After we spend the weekend away, I’m always excited to rush back on Saturday or Sunday and start pulling the Christmas decorations out of the attic. Then, as soon as I can convince my husband it’s not too early, we go out and get a tree! Oscar, my cat, just loves the it. He thinks we get the tree just for him!
So back to the food. As delicious as the turkey is, I can’t get enough of the side dishes. In my humble opinion, here is the ranking of Thanksgiving food importance:
- Green bean casserole/sweet potato casserole (can’t decide which is better- probably depends on the recipe)
- Pumpkin pie
- Turkey with cranberry sauce
- Corn casserole
- Dinner rolls
- Mashed potatoes
That was a tricky list to make- they are all so close (except mashed potatoes- I’ve never really been a fan)! But obviously, stuffing (or dressing as some weirdos call it) takes the cake.
This cornbread stuffing recipe references our cornbread, and is a savory & sweet take on the holiday classic. Make the cornbread a day ahead if you can and leave it out overnight to get stale. You can also adjust it a little bit if you’d like- if you love pecans/celery/etc., add more! It’s pretty difficult to mess up.
What is your favorite item on your Thanksgiving dinner menu? Have a great holiday!
- 4 tbsp butter, melted
- 1 cup skim milk
- 1 egg
- 1 1/4 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp water
- 2 tbsp salted butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 small apple, chopped (about 2/3 cup)
- 3.5 cups chicken broth, reduced sodium
- 3 eggs
- 1/2 cup chopped pecans
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried sage
- salt & black pepper to taste
- Make cornbread according to our recipe, minus the corn and add 2 tbsp water. Cool and cut into cubes (about 8 cups). Leave out overnight to become stale, if desired.
- In a saute pan, cook celery, onion, and apple in 1 tbsp butter.
- In a large bowl, lightly beat eggs. Combine with broth and spices.
- Add cornbread cubes, fruits and veggies. Mix lightly until thoroughly combined.
- Spread into casserole dish, ensuring even distribution of the liquid.
- Bake for about 60 minutes at 350 degrees until lightly brown on top.
- Melt 1-2 additional tbsps of butter and drizzle over the top of the stuffing.
- To save some time, make the cornbread a day ahead if you can and leave it out overnight to get stale.
- Nutrition Information (per serving)
- Calories: 250, Protein: 7 g, Fat: 11 g, Carbohydrates: 32 g, Fiber: 2.5 g, Sugar: 10 g, Sodium: 455 mg, Saturated Fat: 4.5 g