Deliciously Savory: Unveiling the Secret to Perfecting Tuscan Herb Olive Oil Cornbread Stuffing

Savor the flavors of fresh cut herbs with a twist in this delectable recipe for Tuscan Herb Olive Oil Cornbread Stuffing. With the perfect blend of herbs and the richness of olive oil, this stuffing is guaranteed to bring warmth and satisfaction to your holiday table.

To create the ideal base for your stuffing, start by preparing cornbread that is slightly drier than usual. This is essential because cornbread that is too moist can lead to a soggy stuffing. 

Bake the cornbread until the top is golden brown and a toothpick inserted in the center comes out clean. After removing it from the oven, allow the cornbread to cool for a few minutes before cutting it into cubes. This step is crucial, as cooling the cornbread helps it firm up, making it easier to incorporate into your stuffing mixture. Cubed cornbread should be left to dry out slightly at room temperature for a few hours or even overnight, which will enhance its ability to absorb flavors from the broth later on.

For those who are adventurous, consider infusing your cornbread with additional flavors. You can mix in grated cheese, diced jalapeños, or even cooked bacon. These ingredients can elevate your cornbread to new heights, providing a unique twist to the traditional stuffing. Ultimately, the goal is to create a cornbread that is flavorful on its own, yet versatile enough to complement the Tuscan herbs and other stuffing ingredients. Achieving this balance will set the stage for a stuffing that is flavorful, textured, and utterly delicious.

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Ingredients:

• 6 cups cornbread (cut into 1-inch cubes, toasted)
• 4 cup Tuscan Herb Olive Oil 
• 1 large onion, finely chopped 
• 3 celery stalks, chopped 
• 2 cloves garlic, minced 
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) 
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried) 
• 1 teaspoon dried thyme - 1/2 teaspoon salt (or to taste) 
• 1/4 teaspoon black pepper 
• 1/2 cup dried cranberries or raisins (optional for a touch of sweetness) 
• 1/4 cup toasted pecans or walnuts (optional for a bit of crunch) 
• 2 1/2 to 3 cups chicken or vegetable broth (as needed for moisture) 
• 1 large egg, lightly beaten

Instructions:

1. Preheat oven: Set your oven to 350°F (175°C). Spread your cornbread cubes on a baking sheet and toast in the oven for 10-15 minutes until golden and crisp. Set aside.

2. Sauté veggies: In a large skillet, heat the Tuscan Herb Olive Oil over medium heat. Add the onion and celery and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic, rosemary, sage, thyme, salt, and pepper. Cook for another 2 minutes until fragrant.

3. Mix it all together: In a large bowl, combine the toasted cornbread cubes, sautéed veggies, dried cranberries or raisins, and toasted pecans or walnuts (if using). Slowly pour in 2 1/2 cups of broth, stirring gently to combine. Add more broth if you prefer a moister stuffing. Taste and adjust seasoning if needed.

4. Add egg for binding: Once the mixture is cool enough to handle, gently stir in the beaten egg to help bind everything together.

5. Bake the stuffing: Transfer the stuffing mixture into a greased 9x13-inch baking dish. Drizzle a little more Tuscan Herb Olive Oil over the top for extra flavor. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and slightly crispy.

6. Serve and enjoy! Let it cool slightly before serving alongside your holiday favorites!

This Tuscan Herb Olive Oil Cornbread Stuffing brings a delightful twist with its aromatic herbs and rich, savory flavors. It’s the perfect side to complement your Thanksgiving table!