Garlic & Onion Cornbread Stuffing
- 10 cups cubed cornbread
- ½ cup butter, divided
- 1 ½ onions, diced
- 4 stalks celery, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage leaves
- ½ tbsp fresh rosemary
- Pinch salt and pepper, to taste
- ½ cup Neilly’s Garlic & Onion Sauce
- ½ cup dried cranberries
- 2 cups vegetable broth
Dry out cornbread: Preheat the oven to 275 degrees Fahrenheit and spread the cornbread cubes on a baking sheet. Transfer to the oven and bake for 30-40 minutes, tossing every 10 minutes, until the bread is dried out.
- Increase the oven temperature to 375 degrees Fahrenheit.
- Heat a large skillet over medium heat and add ¼ cup butter. When the butter melts, add the celery and onion and saute until beginning to get tender, about 5 minutes. Stir in the fresh herbs and a pinch of salt and pepper and saute for another 2-3 minutes. Stir in the garlic and onion sauce.
- Add the dried cornbread to a large bowl with the sauteed vegetables, dried cranberries, and garlic onion sauce. Add the broth, folding all ingredients together with the cornbread.
- Transfer the mixture to a medium baking dish. Cut the remaining ¼ cup butter into pats and top the stuffing with the butter pats.
- Transfer the baking dish to the oven and bake for about 40-50 minutes or until golden brown and crispy on the edges as desired. Check at 15 minutes and if it's browning already, cover with foil.