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Easy Cornbread-Brown Butter Stuffing

5.0(730)

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.

by Melissa Clark·published 2012-11-17

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AmericanEasy, Stuffing And Dressing, Side Dish

Servings

(8–10)

Total time

Calories / serving

513 kcal

Ingredients (9)

serves

6 tablespoons unsalted butterbutter
9 cups stale cornbread, crumbled into large chunkscornbread
1/3 cup thinly sliced scallionsscallion
2 large eggsegg
1 1/2 to 2 tablespoons chopped fresh sage or rosemaryrosemary
3/4 teaspoon kosher saltsalt
1/8 teaspoon chile powder
Black pepper, as neededpepper
Turkey or chicken stock (optional)

Instructions (4 steps)

01In 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.
02In 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.
03Spoon 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.)

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Rich recipe — supports nutrition-aware planning.