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Thanksgiving cornbread stuffing in a large white serving dish

Sundried Tomato Pancetta Cornbread Stuffing

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Total Time: 105 minutes
  • Yield: 10 -12 servings 1x
  • Category: Veggies + Sides
  • Method: Roasting
  • Cuisine: American

Description

This Cornbread Stuffing puts a twist on the traditional by adding crispy pancetta and tangy sundried tomatoes for a delicious Thanksgiving side dish!


Scale

Ingredients

For the cornbread:

  • 3 boxes Jiffy Corn muffin mix
  • 3 eggs
  • 1 cup 2% milk
  • 6 oz thinly sliced pancetta, chopped
  • 2 cups chopped onion
  • 1 cup finely chopped celery
  • 3 cloves garlic, minced
  • 1 cup sundried tomatoes, chopped
  • 1 8 oz can water chestnuts, chopped
  • 1/2 cup Italian parsley leaves, chopped
  • 2 tbsp dried basil
  • 2 tbsp dried rosemary
  • 1 tbsp dried sage
  • 1 tbsp dried thyme
  • 1 tsp ground pepper
  • 3 tbsp butter, melted
  • 1 1/22 cups chicken broth

Instructions

For the cornbread:

  1. This step is ideally completed the day before you assemble the rest of the stuffing. Pre-heat oven to 400°F. Pour the corn muffin mixes into a large mixing bowl. Add eggs and milk.
  2. Stir until combined; batter will be slightly lumpy. Spray a half sheet baking pan (18×13) with cooking spray. Pour the batter into the pan. Bake for 12-15 minutes, until the edges begin to turn slightly golden brown and a knife or toothpick comes out clean.

For the stuffing:

  1. Pre-heat oven to 350 degrees. Using a sharp knife, cut the cornbread into ~ 3/4″ cubes. Place cubes on a rimmed baking sheet and bake for 20-25 minutes until edges begin to turn golden brown.
  2. While cornbread cubes are baking, heat a saute pan over medium heat. Add the pancetta and cook 8-9 minutes, stirring frequently. Using a slotted spoon remove the pancetta from the pan and drain on a plate lined with paper towels. Leave the cooking fat in the pan.
  3. Add the onion and celery to the saute pan. Cook for 5 minutes, stirring frequently. Add the garlic and cook for an additional minute. Remove pan from heat.
  4. When the cornbread is done toasting remove from oven. If serving the stuffing immediately reduce oven temperature to 250 degrees.
  5. Add pancetta, onion and celery mixture, water chestnuts, tomatoes, parsley, dried spices to the pan and melted butter to the pan. Carefully mix all ingredients together. Slowly add the chicken broth, about a 1/2 cup at a time, mixing after each addition, until desired consistency is reached. For more crunchy stuffing you’ll want to use about 1 1/4 to 1 1/2 cups of broth. For chewier stuffing you’ll use the entire 2 cups.
  6. Spoon the stuffing into a 13×9 (or larger) baking dish. Either cover tightly with aluminum foil and refrigerate until ready to bake, or place in an oven heated to 250 degrees and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes. Serve immediately.

Notes

If refrigerating stuffing prior to baking, increase baking time to 40-45 minutes, keeping the stuffing covered for the first 30 minutes.