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!
Instructions
11 stepsPreheat the oven to 380˚F.
Lightly butter a baking casserole dish and set it aside.
Toast the leftover cornbread chunks on a sheet tray at 380˚F for ten minutes, or until they are lightly crispy.
Remove the cornbread chunks from the oven, and set them aside.
In a large sauté pan, add the butter, sliced celery, onion, and sliced leeks, and increase the heat to medium.
Cook while stirring for ten minutes, or until the onions are mostly translucent and soft.
Add the minced garlic, Kosher salt, dried oregano, and freshly-cracked black pepper, along with the minced thyme and sage leaves.
Add the chicken or vegetable stock, along with the toasted cornbread chunks from earlier, and mix to fully combine.
Transfer the contents to your prepared baking casserole dish from earlier.
Bake in the oven at 380˚F for about 25 minutes, or until the cornbread stuffing turns a deep, golden-brown color.
Remove from the oven and serve.
