Sheet-Pan Cornbread Stuffing With Sage

By Lori

6 Person

70 Minutes

0 Calories

The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are just cooked with a little bite. Also, I use milk instead of stock, which keeps this not only vegetarian, but also incredibly rich and comforting in a nursery-food kind of way.

Ingredients

Olive oil
Salt and pepper, to taste
2 tbsp. fresh chopped parsley
2 tbsp. fresh chopped sage, plus whole leaves for topping later
2 ribs celery, diced
1 onion, diced
1 stick unsalted butter
6 oz. sourdough bread, cubed small
2 1/3 cups milk, divided
1 egg
8.5 oz. corn muffin mix, especially Jiffy

Method

01

Preheat oven to 400°F.
02

Prepare the cornbread mix according to the instructions on the box (usually asks for an egg and 1/3 cup milk). Grease a muffin pan and, using an ice cream scoop, fill with cornbread batter. (Account for about 6 to 8 muffins.) Bake for 15 to 20 minutes until golden brown.
03

Place the sourdough cubes on a half sheet pan and bake alongside the muffins in the same oven, until dried out and slightly browned. Set aside to cool. (Alternatively, you could cube the bread and leave it out overnight in a single layer on a sheet pan to dry out.)
04

Meanwhile, melt the butter in a large pot or Dutch oven, then sauté the onion and celery until translucent. Add the sage, parsley, and remaining 2 cups milk, bring to a gentle simmer, then stir in the bread cubes and corn muffins, which you can just crumble in with your hands. Season with salt and pepper.
05

Transfer to a greased half sheet pan and drizzle with olive oil, and bake at 350°F for 15 to 20 minutes. Garnish with fresh sage leaves.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Thanksgiving Stuffing Recipes

Sheet-Pan Cornbread Stuffing With Sage

4.7

( By Lori )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 55 Mins
Total Time 70 Mins

02 Ingredients

Olive oil

Salt and pepper, to taste

2 tbsp. fresh chopped parsley

2 tbsp. fresh chopped sage, plus whole leaves for topping later

2 ribs celery, diced

1 onion, diced

1 stick unsalted butter

6 oz. sourdough bread, cubed small

2 1/3 cups milk, divided

1 egg

8.5 oz. corn muffin mix, especially Jiffy

03 Method

Step 1

Preheat oven to 400°F.

Step 2

Prepare the cornbread mix according to the instructions on the box (usually asks for an egg and 1/3 cup milk). Grease a muffin pan and, using an ice cream scoop, fill with cornbread batter. (Account for about 6 to 8 muffins.) Bake for 15 to 20 minutes until golden brown.

Step 3

Place the sourdough cubes on a half sheet pan and bake alongside the muffins in the same oven, until dried out and slightly browned. Set aside to cool. (Alternatively, you could cube the bread and leave it out overnight in a single layer on a sheet pan to dry out.)

Step 4

Meanwhile, melt the butter in a large pot or Dutch oven, then sauté the onion and celery until translucent. Add the sage, parsley, and remaining 2 cups milk, bring to a gentle simmer, then stir in the bread cubes and corn muffins, which you can just crumble in with your hands. Season with salt and pepper.

Step 5

Transfer to a greased half sheet pan and drizzle with olive oil, and bake at 350°F for 15 to 20 minutes. Garnish with fresh sage leaves.

04 Author