Charred Cornbread Stuffing with Sage & Celley
This Charred Cornbread Stuffing with Sage & Celery is a smoky, savory side with fresh herbs and a crispy texture perfect for holiday gatherings or cozy dinners.
Equipment
- Large Skillet
- Mixing Bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking dish (optional)
Ingredients
- 2 cups cornbread crumbled
- 1 cup celery diced
- 1 cup onion diced
- 1/2 cup turkey bacon cooked and crumbled
- 1/4 cup fresh sage chopped
- 1 teaspoon garlic powder
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Charred Cornbread Stuffing with Sage & Celery: From Prep to Plate
- Begin by crumbling your cornbread into bite-sized pieces. If you don’t have premade cornbread, you can bake one using your favorite recipe or try a quick homemade version.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled cornbread in a single layer and let it cook without stirring for about 3-4 minutes, allowing it to get a golden brown char on one side. Flip and char the other side for another 3 minutes.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and celery, sautéing until they become translucent and tender — about 5-7 minutes. Add the cooked and crumbled turkey bacon, stirring to combine.
- Add the chopped fresh sage and sprinkle in the garlic powder, salt, and black pepper. Stir gently to distribute the flavors evenly.
- Return the charred cornbread to the skillet and pour in the chicken or vegetable broth. Stir everything together carefully until the broth is absorbed and the stuffing has a moist, but not soggy, consistency.
- For a crispy top, transfer the stuffing to a baking dish and bake at 350°F (175°C) for 20-25 minutes. This step is optional but highly recommended if you love a crunchy, golden crust.
- Spoon your Charred Cornbread Stuffing with Sage & Celery onto plates or serve family-style straight from the baking dish.
Notes
- Add broth gradually to avoid overly soggy stuffing and monitor texture closely.
- Keep an eye on cornbread when charring to prevent burning; medium-high heat works best.
- Use fresh sage generously to ensure full flavor; substitute dried sage if fresh is unavailable.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat covered in the oven or microwave.
- For a vegetarian version, substitute turkey bacon with smoked tempeh and use vegetable broth.