Pregnancy Friendly Southern Cornbread Stuffing
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Learn more →Ingredients
8 servings
For the stuffing base
- 6 cups crumbled day-old cornbread (about one 9-inch pan)
- 3 cups cubed day-old white bread, cut into ½-inch pieces
- 4 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- ½ tsp dried rubbed sage
- ½ tsp black pepper
- 1 tsp salt
For the custard
- 2 large eggs, beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 ½ cups low-sodium chicken broth
- ½ cup whole milk
For the top
- 2 tbsp unsalted butter, melted, for the top
Instructions
- 1
The night before (or at least 8 hours ahead), spread the crumbled cornbread and cubed white bread in a single layer on two large rimmed baking sheets. Leave uncovered at room temperature until completely dried out and stale — the pieces should feel firm and dry to the touch with no soft spots.
- 2
When ready to bake, preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
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