Traditional Cornbread Stuffing

Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 270 Calories

Ingredients

• 3 tablespoons butter
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh thyme
• 1 stalk celery, finely chopped
• 1 apple - peeled, cored, and chopped
• 3 tablespoons olive oil, divided
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 cups cubed butternut squash
• ¼ cup chopped fresh sage
• 1 small leek, finely sliced
• 1 cup reduced-sodium chicken broth, or more as needed
• 1 (1 pound) package cornbread stuffing mix

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.

Step 3

Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.

Step 4

Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.

Step 5

Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.