Cornbread Stuffing
When done right, stuffing can upstage turkey as the star of the Thanksgiving table (or any dinner table, occasion agnostic). Light, crumbly, and subtly sweet, our version uses cornbread for added texture and flavor. The cornbread soaks up the stock and spices, tasting as if it's been cooked in the bird — without the mushiness. Finish it in a hot oven for a crunchy top and even more texture.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Recommended Product
Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
10 minsCook Time
6 minsFree Time
to give thanks for the little things
Ingredients
- 1 tablespoon unsalted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon dry sage
- ⅛ teaspoon salt
- ½ teaspoon black pepper
- 2 scallions, thinly sliced
- 2 cups (120g) day-old cornbread (or any stale bread) cut into 1” cubes
- ½ cup (125ml) chicken stock (turkey, beef or vegetable)
Preparation
- Place the butter, garlic powder, sage, salt, black pepper, and scallions into the Anyday dish. Cover with lid (knob lifted). Cook in the microwave for 1 minute, or until the butter is melted and the spices are fragrant.
- Add the remaining ingredients and stir well to combine. (If you are choosing to add any of the serving suggestions below, make sure to add those ingredients at this point).
- Continue cooking uncovered for 5 minutes, or until liquid has been fully absorbed. Serve immediately.
Serving suggestions & tips
- Add dried cranberries to the mixture for a sweet and sour twist.
- Add sauteed vegetables such as small diced carrot, onion and celery for a classic stuffing.
- Add cooked ground Italian sausage for a savory touch.
- Add pine nuts and fennel seeds for more texture and flavor.
- For a crunchier, browned top, place cooked stuffing uncovered in a 450-degree oven for 7-10 minutes.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
