Traditional Homemade Cornbread Stuffing for the Holidays
8 cups cornbread, cubed, homemade or store-bought
1/2 cup (1 stick) unsalted butter, divided
1 pound bacon, cooked and crumbled
4 ribs celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced
1/2 cup dry white wine
2 cups low-sodium chicken broth, divided
3 eggs, beaten
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried sage
kosher salt and freshly ground pepper, to taste
Preheat oven to 300º F and spread cornbread cubes on 1-2 baking sheets. Place in oven and bake for 40-45 minutes, tossing occasionally, until browned and dried out. Remove from oven and set aside.
Raise oven temperature to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Heat butter in a large pan or skillet over medium-high heat and sauté celery and onion for 8 minutes, or until softened and translucent. Season generously with salt and pepper, parsley, thyme and sage.
Add garlic and cook for 1-2 minutes, or until fragrant, then add wine and cook for 2-4 minutes, scraping browned bits off bottom of pan.
Remove mixture from heat and transfer to a large bowl, along with toasted cornbread and bacon and 1 cup chicken broth. Let sit for 10 minutes, then add remaining chicken broth. (You want cornbread to absorb all the liquid, not sit in it.)
Gently mix in beaten eggs, then transfer to prepped baking dish. Cover with aluminum foil, then place in oven and bake for 30 minutes.
Remove foil and bake for another 20-25 or until golden brown and crisped. Enjoy.