Ingredients

9X13 pan cooked cornbread
Shallot Extra Virgin Olive Oil
1 onion, diced
2 ribs celery, diced
3 cloves garlic, minced
2 Tbl fresh chopped sage
2 tsp fresh thyme leaves
1 tsp salt
2 Tbl Gobble Gobble Blend
2 eggs
1-1.5 cups hot vegetable or chicken stock
Chopped parsley & green onions for garnish

Stuffing or dressing? There’s so much debate over the term, but here’s the thing: we’re here for it all! Rice, cornbread or sourdough, we love a good holiday stuffing as a side. This stuffing pairs our Shallot Extra Virgin Olive Oil and Gobble Gobble Blend for a rich and savory baked stuffing that’s perfectly balanced with sweet cornbread. So much yum! Guaranteed to be gobbled.

Instructions

1.Crumble cooked cornbread in a large bowl. Preheat oven to 350°F. In a large skillet, drizzle in Shallot Extra Virgin Olive Oil to coat bottom. Saute onions and celery until soft and translucent - about 7 mins.
2.Add in garlic, sage, thyme, salt and Gobble Gobble Blend and saute just until fragrant - about 1 min. Scrape vegetable mixture into cornbread bowl. Stir to combine.
3.Drizzle with 1 Tbl of Shallot Extra Virgin Olive Oil and stir.
4.Whisk eggs and fold into cornbread.
5.Begin drizzling in stock, stopping to stir. We used just a little over 1 cup. Depending on the brand of cornbread, you may need more. The stuffing should hold together but not be mushy or have any visible liquid in the bowl.
6.Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes.

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