Incredible Leftover Cornbread Stuffing
Leftover cornbread isn’t quite as good as the freshly-baked version. But when you take really stale cornbread and use it to make cornbread stuffing, the results are worth sharing with family and friends! This recipe also happens to be gluten-free, which makes for a lovely, celiac-friendly side dish at your holiday table! For a healthier recipe, swap out the butter here for olive oil! Here is the gluten-free cornbread recipe, if you need it!
- Time: 40 min
- Servings: 8
Source: Bloom Cooking
Ingredients
- Leftover Stale Cornbread, Cut Into Large Bite-sized Chunks
- Butter
- Stalks Celery, Cut Into Thin Slices
- White Onion, Cut Medium Dice
- Leek, Washed and Cut Into Thin Slices
- Garlic, Finely Minced
- Kosher Salt, or More to Taste
- Dried Oregano
- A Sprinkle of Freshly-cracked Black Pepper
- Sprigs Fresh Thyme, Leaves Finely Minced and Stems Discarded
- Fresh Sage Leaves, Finely Minced
- Chicken or Vegetable Stock