Nanny's Cornbread Stuffing

THIS STUFFING. Guys, I am so excited to share this recipe with you. This is my grandmother's cornbread stuffing recipe and it's been the best thing on our Thanksgiving table each year for as long as I can remember. Though my grandma, or Nanny as we call her, has since handed the torch down to my mom and aunt to make sure this ends up on the table, she has over 5 decades of practice whipping this up, and all by heart with no written recipe to speak of. So after much experimenting and much consulting with my mom, I present you with the best stuffing you'll ever have. With its eggy, custardy base and sweet cornbread running throughout and plenty of earthy sage, the result is borderline savory bread pudding so no wonder it's delicious.

I picked up Metropolitan Market's own Classic Holiday Stuffing Mix and beautiful local eggs to whip up the stuffing along with milk from a local farm and fresh organic celery and herbs. And the little message printed on the inside of the egg carton makes my heart swoon.

serves 8

2 c whole milk
4 eggs
1 c celery, washed and roughly chopped (about 6 stalks)
1 large onion, finely chopped
4 c chicken or turkey stock
1 stick plus 2 T butter, melted, plus more for buttering baking dish
2 T dried sage
salt and pepper
2 c cubed bread mix
1 8 x 8 in pan prepared cornbread

Preheat oven to 375. Butter a 9 x 13 in baking dish and set aside. In a large skillet, add 2 tablespoons of butter and saute the celery and onions over medium heat, until cooked through and slightly translucent, about 7 to 10 minutes. Remove from heat and let cool slightly. In a large bowl, whisk together the milk, eggs, stock, and sage. Add in the cubed bread mix and, using your hands, crumble in the cornbread into about 1 inch chunks. Drizzle over half the melted butter. Add in the sauteed celery and onions and mix to combine. The mixture should be fairly wet, similar to a bread pudding. If the mixture looks too dry, add in a little more stock. Add the mixture to the buttered baking dish and drizzle the top with the remaining melted butter. Bake for about 1 hour, until the top is golden brown and the middle has set. Serve warm.

This post was crafted in collaboration with Metropolitan Market. Thank you for supporting the brands that support me.