Best Katie Lees Cornbread Stuffing Recipes

Cornbread Stuffing with Herb Butter image

Provided by Katie Lee Biegel

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

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

Steps:

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

Katie Lee's Cornbread Stuffing Recipe - (4/5) image

Provided by wing118677

Number Of Ingredients 15

HERB BUTTER:
2 sticks unsalted butter, room temperature, plus more for the baking dish
3 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
2 tablespoons fresh parsley, minced
1 teaspoon fresh rosemary, minced
Kosher salt & freshly ground pepper
STUFFING:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk
Kosher salt & freshly ground pepper

Steps:

Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.