Are you ready to elevate your Thanksgiving feast? This Ree Drummond Cornbread Stuffing recipe is the perfect side dish to complement your roast turkey. It's a classic, comforting, and incredibly flavorful stuffing that will have everyone asking for seconds (and thirds!). This easy recipe uses homemade cornbread for an extra layer of deliciousness, making it a truly special part of your holiday meal. Whether you're a seasoned cook or just starting your culinary journey, this recipe is a guaranteed crowd-pleaser. It’s a perfect blend of quick dinner ideas and delicious dishes, making it ideal for busy Thanksgiving preparations.
Ingredients:
For the Cornbread:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
For the Stuffing:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 6 cups crumbled cornbread (from recipe above)
Instructions:
Making the Cornbread:
- Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Don't overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely before crumbling it for the stuffing.
Assembling the Stuffing:
- While the cornbread is baking, heat the olive oil in a large skillet over medium heat.
- Add the onion and celery and cook until softened, about 5-7 minutes.
- Stir in the sage, thyme, and poultry seasoning and cook for another minute until fragrant.
- In a large bowl, combine the cooked vegetables, crumbled cornbread, and chicken broth. Mix gently until well combined, ensuring the cornbread is evenly moistened. Don't overmix; you want some texture.
- If you prefer a moister stuffing, add a little more broth, a tablespoon at a time.
Baking the Stuffing:
- Preheat oven to 350°F (175°C).
- Transfer the stuffing mixture to a greased 9x13 inch baking dish or a similar sized oven-safe dish.
- Bake for 20-25 minutes, or until heated through and lightly browned on top.
Tips and Variations:
- For a richer flavor: Use homemade chicken broth instead of store-bought.
- Add some crunch: Toss in some chopped pecans or walnuts before baking.
- Spice it up: Add a pinch of cayenne pepper for a little heat.
- Make it vegetarian: Replace the chicken broth with vegetable broth.
- Prepare ahead: The stuffing can be assembled a day ahead and baked just before serving. Store it covered in the refrigerator.
Nutritional Information (per serving, approximate):
- Calories: 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 35-45g
This Ree Drummond Cornbread Stuffing is a simple yet elegant side dish that will undoubtedly become a staple in your Thanksgiving tradition. It's a testament to the power of homemade cooking and a perfect example of how easy recipes can create delicious dishes. Enjoy!