If it’s cold and you’ve been eating a lot of chili (or a lot of chili-like bean dishes), and if you’ve been making a lot of cornbread to eat with that chili, then there is a distinct possibility that you will find yourself with extra cornbread. Of course, you can console yourself by eating cornbread with maple syrup for breakfast, but while there’s certainly nothing wrong with that, after a few days I started hankering for something new.
This is a basic cornbread stuffing that works well with leftover cornbread. The use of fresh herbs really jazzes everything up, especially in the dead of winter. I served this on the side of some monkfish, though of course chicken would be a natural pairing. The Magic Bullet nicely handles the otherwise tedious task of chopping up the fresh herbs.
Cornbread Stuffing Recipe
- 1/2 loaf of cornbread
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, peeled
- Handful of sage leaves
- Leaves from 5 thyme springs
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Heat the olive oil over medium heat in a large nonstick skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes.
- Add the celery and a dash of salt. Cook together for a few minutes.
- Meanwhile, blend the garlic in the Magic Bullet. Add the garlic to the pan and cook for another 30 to 60 seconds.
- Blend the sage and thyme in the Magic Bullet and mix into the cornbread in the bowl with the chicken broth. Add the butter and cook until everything is mixed together.
- If you like, put on a pan and broil until crispy, just a few minutes. Serve.