Today’s post is part one of a mini-series on my three favorite side dishes. My husbands turkey, stuffing and chutney has become one of my favorite Thanksgiving food traditions. It just would not be the same without them. I also have been known by my family to love bread so I learned to make homemade rolls as well. For this mini-series, we’ll start with the stuffing since it goes with our oven roasted turkey with sage butter recipe.
I have never been a huge fan of stuffing, but that was until I tried this cornbread stuffing. My husband typically uses it to stuff the turkey but I’ve had it baked as well. It perfectly complements the turkey as they both have sage as an ingredient.
This cornbread stuffing has slightly evolved over the years as I started making cornbread muffins that are now a part of the dish. The muffins are the perfect texture and don’t crumble as easily as most other cornbread muffins I have had. They are also nice and moist instead of dry like cornbread has a tendency to be.
A few notes about the recipe:
- As mentioned in the turkey recipe, you may want to cover the exposed stuffing when cooking it inside the turkey if it begins to get too brown before the turkey is done.
- I typically make the muffins at least a day or two in advance so they are ready to use for the stuffing. It’s okay if they have dried out a little, since you’ll be adding liquid to make the stuffing.
- If necessary, you may want to add a little more liquid than the recipe calls for to ensure that the cornbread pieces are moistened enough.
Check out These other Thanksgiving posts:
If you have stuffing, do you put it in your turkey or make it separately?
What’s your favorite Thanksgiving side dish?