Ingredients

The following ingredients have 9 Servings
  • 6 tablespoons unsalted butter
  • 9 cups stale cornbread, crumbled into large chunks
  • 1/3 cup thinly sliced scallions
  • 2 large eggs
  • 1 1/2 to 2 tablespoons chopped fresh sage or rosemary
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon chile powder
  • Black pepper, as needed
  • Turkey or chicken stock (optional)

Instruction

  • 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.
  • 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.
  • Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
  • Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.