Herb-Infused Cornbread Stuffing Delight
This Herb-Infused Cornbread Stuffing Delight is a cherished family recipe that has been lovingly crafted through the years. Each ingredient harmoniously combines to create a rich, flavorful stuffing, perfect for holiday feasts or everyday gatherings. With a delightful blend of savory vegetables, seasoned cornbread, and an infusion of fruits and nuts, this stuffing is truly a crowd-pleaser. The optional ingredients add extra layers of flavor and texture, making it customizable for every taste. It's hearty yet balanced, and it fills both casseroles, ensuring there's plenty to share.
12-14 servings
Servings
300
Calories
17
Ingredients
Ingredients
Olive oil
1/4 cup (Measured)
Butter or Margarine
1/2 cup (Measured)
Yellow onions
2 (Diced)
Green onion
1 bunch (Chopped)
Celery
6 stalks (Diced)
Mushrooms
1 lb (Sliced)
Cornbread stuffing mix
2 bags (Measured)
Cream of mushroom soup
1 can (Measured)
Cream of celery soup
1 can (Measured)
Orange juice
1 cup (Measured)
Lemon juice
1/2 cup (Measured)
Chicken stock
2 cups (Measured)
Parsley
1 cup (Chopped)
Walnuts
1 cup (Chopped (optional))
Italian sausages
6 (Removed from casing, cooked, and crumbled (optional))
Apple
1 cup (Diced (optional))
Dried cranberries
1 cup (Measured (optional))
Instructions
1
Preheat the oven to 325°F (165°C).
2
In a large sauté pan, combine the olive oil and butter over medium heat. Once melted, add the diced yellow onions, chopped green onions, and diced celery. Sauté until the vegetables are tender and aromatic, about 5-7 minutes.
3
Add the sliced mushrooms to the pan and sauté for an additional 2 minutes until softened.
4
Remove the sautéed vegetables from heat and transfer the mixture to a large mixing bowl.
5
In the mixing bowl, add the cornbread stuffing mix, cream of mushroom soup, cream of celery soup, orange juice, lemon juice, chicken stock, and chopped parsley. If desired, incorporate any optional ingredients such as walnuts, crumbled Italian sausage, diced apple, or dried cranberries.
6
Gently stir the mixture until well combined.
7
Transfer the stuffing mixture to a shallow baking pan. Cover the pan tightly with aluminum foil to keep moisture in.
8
Bake in the preheated oven for 45 minutes. Then remove the foil and continue baking for an additional 15 minutes, or until the top is crusty and golden brown.
9
Remove from the oven, allow to cool slightly, and serve warm as a flavorful side dish.
Nutrition Information
18g
Fat
34g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Cornbread Stuffing Delight?
It is a rich, flavorful holiday stuffing made with a blend of savory vegetables, seasoned cornbread, and an infusion of fruits and nuts.
How many servings does this cornbread stuffing recipe provide?
This recipe yields approximately 12 to 14 servings.
What is the recommended oven temperature for baking the stuffing?
The oven should be preheated to 325°F (165°C).
What are the primary savory vegetables used in this recipe?
The recipe includes yellow onions, green onions, celery, and a full pound of mushrooms.
How long should I sauté the onions and celery?
Sauté the diced yellow onions, green onions, and celery for about 5 to 7 minutes until tender and aromatic.
Can I make this recipe vegetarian?
Yes, by omitting the optional Italian sausage and ensuring you use a vegetarian-friendly stock, this recipe is naturally vegetarian-focused.
What type of cornbread base is used?
The recipe calls for two bags of cornbread stuffing mix.
What liquids are used to moisten the stuffing?
The stuffing is moistened using chicken stock, orange juice, lemon juice, cream of mushroom soup, and cream of celery soup.
How much butter and oil are needed for sautéing?
You will need 1/4 cup of olive oil and 1/2 cup of butter or margarine.
Are there any optional fruit additions?
Yes, you can optionally incorporate one cup of diced apples and one cup of dried cranberries.
Does this recipe include nuts?
The recipe suggests adding one cup of chopped walnuts as an optional ingredient for extra texture.
How should I prepare the Italian sausage if I choose to include it?
The sausage should be removed from its casing, cooked, and crumbled before being added to the mixture.
How much parsley is required for the infusion?
The recipe requires one cup of chopped parsley.
What is the purpose of covering the pan with aluminum foil?
The aluminum foil is used to keep moisture in during the first 45 minutes of baking.
How do I achieve a crusty and golden brown top?
After baking covered for 45 minutes, remove the foil and bake for an additional 15 minutes.
What are the calorie counts for this dish?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 18 grams of fat per serving.
How many carbohydrates are in a serving of this stuffing?
Each serving contains 34 grams of carbohydrates.
What is the protein content per serving?
This stuffing provides 4 grams of protein per serving.
How many stalks of celery are used?
The recipe calls for 6 stalks of diced celery.
What size mushrooms should I use and how should they be prepared?
You should use 1 pound of mushrooms and they should be sliced before sautéing.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
How much orange juice and lemon juice is added?
The recipe uses 1 cup of orange juice and 1/2 cup of lemon juice.
Is this dish suitable for holiday feasts?
Yes, it is specifically described as perfect for holiday feasts and seasonal gatherings.
How many yellow onions are needed?
The recipe requires 2 diced yellow onions.
How much chicken stock should I prepare?
You will need 2 cups of chicken stock.
When should the mushrooms be added to the pan?
Add the sliced mushrooms after the other vegetables have sautéed for 5 to 7 minutes, then cook for an additional 2 minutes.
What tags are associated with this recipe?
The recipe is tagged as stuffing, cornbread, vegetarian, low protein, side dish, holiday recipes, savory, seasonal, and comfort food.
How many cans of soup are required?
Two cans are required: one can of cream of mushroom soup and one can of cream of celery soup.
Should the stuffing be served hot or cold?
The stuffing should be allowed to cool slightly after baking and then served warm.