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Bobby Flay Cornbread Stuffing

Bobby Flay Cornbread Stuffing
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Bobby Flay’s cornbread stuffing is a Southern-inspired take on traditional stuffing. Made with homemade or store-bought cornbread, it features a medley of sautéed vegetables, herbs, broth, and sometimes spicy sausage or green chilies. Baked until crispy on top and moist inside, it’s rich, flavorful, and anything but boring.

Ingredients

  • Cornbread (cubed and toasted) – 6 cups

  • Unsalted butter – 4 tablespoons

  • Yellow onion (finely chopped) – 1

  • Celery stalks (chopped) – 2

  • Garlic cloves (minced) – 2

  • Green chilies (optional, chopped) – ¼ cup

  • Fresh thyme (chopped) – 1 tablespoon

  • Fresh sage (chopped) – 1 tablespoon

  • Chicken or vegetable broth – 2 cups

  • Eggs (lightly beaten) – 2

  • Salt and pepper – to taste

  • Cooked sausage (optional) – 1 cup, crumbled

Instructions

  • Toast the cornbread – Spread cubed cornbread on a baking sheet and toast at 300°F for 10–15 minutes. Let cool.

  • Sauté vegetables – In a skillet, melt butter and cook onion, celery, garlic, and chilies (if using) until softened.

  • Add herbs – Stir in thyme and sage, cooking for 1 minute to release aroma.

  • Combine ingredients – In a large bowl, mix toasted cornbread, cooked vegetables, sausage (if using), salt, and pepper.

  • Add broth and eggs – Pour broth over the mixture, add eggs, and gently toss until well combined.

  • Transfer to baking dish – Spread stuffing in a greased baking dish and cover with foil.

  • Bake covered – Bake at 375°F for 25–30 minutes.

  • Finish uncovered – Remove foil and bake another 15–20 minutes until golden brown on top.

  • Serve warm – Garnish with extra herbs if desired.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-cornbread-stuffing/