Cornbread-Brown Butter Stuffing

Ingredients

• 6 tablespoons unsalted butter
• 9 cups stale cornbread, crumbled into large chunks
• ⅓ cup thinly sliced scallions
• 2 large eggs
• 1 ½ to 2 tablespoons chopped fresh sage or rosemary
• ¾ teaspoon kosher salt
• ⅛ teaspoon chili powder
• Black pepper, as needed
• Turkey or chicken stock, optional

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    636 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 88 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 150 milligrams cholesterol; 1571 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
2. In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder, and black pepper. If the mixture looks dry, add a little stock or water.
3. Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap the cornbread well with plastic wrap and refrigerate it overnight.)
4. Preheat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

About 1 hour