The trick to really great cornbread stuffing is to start with really dry cornbread. If your cornbread isn’t really stale (like 3-4 days stale), toast it in the oven on a low temp until it’s really dry. If you’re not stuffing in a bird, you’ll want to add quite a bit of chicken or veggie stock to the dish before baking. Like an additional cup or more.
2 Tablespoons butter
1 onion, chopped
3 celery stalks, chopped
1/2 cup chopped pecans, toasted
2/3 cup dried cranberries
1 teaspoon dried thyme, or 1 Tablespoon fresh chopped thyme
6 pieces stale cornbread (14 ounces), crumbled
1 cup water or stock (plus one additional cup if you’re not stuffing a bird)
Saute onions and celery in butter just until tender. Add pecans, cranberries, thyme and cornbread. Toss until coated with onion and celery mixture. Pour in water or stock, and toss very gently–try not to break up the cornbread pieces.
Stuff in a bird, or place in a casserole dish and pour additional liquid over top. Cover with foil and bake at 325 degrees for 45 minutes. Uncover and bake another 15 minutes.