Cornbread Stuffing with Herb Butter

Name: Cornbread Stuffing with Herb Butter
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 servings
Ingredients: 1/4 cup Herb Butter, recipe follows; 2 yellow onions, finely diced; 2 celery stalks, finely diced; 6 cups cubed cornbread (store-bought or homemade); 3/4 cup low-sodium chicken broth; 1/2 cup whole milk; 1 large egg, lightly beaten; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup (2 sticks) unsalted butter, softened; 3 tablespoons minced fresh sage; 2 tablespoons minced fresh flat-leaf parsley; 2 tablespoons minced fresh thyme; 1 teaspoon minced fresh rosemary; 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper

Recipe courtesy of Katie Lee

Show: Bobby Flay's Barbecue Addiction

Episode: Thanksgiving at Bobby's

Cornbread Stuffing with Herb Butter

0 Reviews

Level: Easy

Yield: 8 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

611

Total Fat

34

Saturated Fat

17

Carbohydrates

66

Dietary Fiber

2

Sugar

2

Protein

12

Cholesterol

140

Sodium

924

Total: 1 hr 15 min
Active: 35 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

611

Total Fat

34

Saturated Fat

17

Carbohydrates

66

Dietary Fiber

2

Sugar

2

Protein

12

Cholesterol

140

Sodium

924

Total: 1 hr 15 min
Active: 35 min

Ingredients

1/4 cup Herb Butter, recipe follows

2 yellow onions, finely diced

2 celery stalks, finely diced

6 cups cubed cornbread (store-bought or homemade)

3/4 cup low-sodium chicken broth

1/2 cup whole milk

1 large egg, lightly beaten

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Herb Butter:

1 cup (2 sticks) unsalted butter, softened

3 tablespoons minced fresh sage

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons minced fresh thyme

1 teaspoon minced fresh rosemary

2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

Directions

Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
Preheat the oven to 375 degrees F.
In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.

Herb Butter:

Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.

Cornbread Stuffing with Herb Butter

Cornbread Stuffing with Herb Butter

Herb Butter:

Herb Butter:

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