Prep time: 30 minutes

Cooking time: 1 hr. 

Yields: 8-10 servings

Cornbread stuffing is the quintessential holiday side dish! Packed with toasted orange cornbread, savory veggies, and a blend of herbs and spices, this stuffing is sure to please all the guests seated around the table this year! 

Ingredients:

For the cornbread

• 1 ¼ cups Professor Torbert’s Orange Corn Meal 

• ¾ cups all purpose flour 

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1/3 cup milk

• 1 cup buttermilk 

• 2 eggs 

• 1 stick of butter, divided 

For the stuffing 

• 1 stick of butter

• 1 large onion, finely diced

• 2 large celery stalks, finely diced

• 1 teaspoon poultry seasoning

• 1 tablespoon dry ground sage

• 2 cups chicken stock

• Cooking spray 

• Salt and pepper to taste 

Instructions:

1. Make the cornbread: (You can make the cornbread a day ahead or the same morning): Preheat oven at 375 degrees. Melt 7 tablespoons of butter on low heat and let it cool slightly. Reserve the other tablespoon to grease a 9” cast iron skillet or baking dish. 

2. In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl whisk the milk, buttermilk, and eggs. 

3. Pour the dry ingredients into wet ingredients along with the melted butter and stir with a wooden spoon until everything is well combined. Pour the batter into prepared skillet and bake for 25 minutes. 

4. Let the cornbread cool at room temperature before removing from skillet. 

5. Once the cornbread has cooled make the stuffing: Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray. Set aside. 

6. Cube the cornbread about ½” in size, transfer to a large bowl and reserve.

7. In a skillet, melt the butter on medium low heat and add the diced onion and celery. Cook until very tender and translucent, 5-8 minutes. Add the poultry seasoning, dry sage, and stir until everything is well combined. Add the sicken stock, stir, and remove from the heat. Let it cool slightly. 

8. Add the veggies and stock mixture to the cubed cornbread and stir until everything is well incorporated. Season with salt and pepper to taste. 

9. Transfer the stuffing to the prepared baking dish and cover with aluminum foil. Bake for 20 minutes; remove the foil and bake for another 15 minutes.