Cast Iron Skillet Cornbread Stuffing

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Cast Iron Skillet Cornbread Stuffing

This classic stuffing recipe uses traditional flavors and ingredients to create a wonderful addition to your holiday table.

Course: Side Dish

Cuisine: American

Keyword: Christmas, Gluten-Free, Holiday, Kid-Friendly, Thanksgiving

Servings: people

Calories: 361kcal

Author: SkinnyMs.

Ingredients

US Customary - Metric

1 recipe Skinny Ms Old Fashion Cornbread
2 tablespoons olive oil divided
1/4 cup celery diced small
1 yellow onion diced small
1 green pepper diced small
1/2 teaspoon kosher salt
2 tablespoons sage fresh, chopped
2 cups chicken stock or vegetable stock, low-sodium, warm

Instructions

Prepare "Old Fashion Cornbread" recipe as directed. Cool.
Preheat oven to 350 degrees.
Dice cornbread into 1/2 inch cubes. Do this carefully as cornbread crumbles easily. Discard any small crumbs as they will burn. Toss the cubes in 1 tablespoon of the olive oil and spread into one even layer on a cookie sheet. Bake for 10 to 20 minutes, turning every 5 minutes, until dry and toasted. Cool.
In a cast iron fry pan, heat the remaining oil on medium heat. Saute celery, onion, and pepper until soft and onion is translucent. Add salt and sage, mix to combine. Toss in toasted cornbread to combine. Gradually add warm stock, about 1/4 cup at a time until absorbed. Mix should be moist, but not soaking wet.
Leave stuffing mix in pan and transfer cast iron pan to the oven. Bake for 20 to 30 minutes until top is crunchy and beginning to brown. Allow to set for 5 minutes before serving.

Notes

This recipe can be made without a cast iron fry pan. Instead, prepare as directed using a regular medium-sized skillet. Once stock has been added, transfer mix to a casserole dish lightly sprayed with nonstick spray. Bake as directed.

Nutrition

SmartPoints (Freestyle): 11