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Home / Recipes / American

Side dishe for 10

Cornbread Stuffing with sandwich bread

$3.34for 480 minServes 10

Day-old cornbread combines with buttery herbs, vegetables, stock, and eggs before baking until firm.

Cornbread Stuffing with sandwich bread

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 4 oz$0.40/oz typical4 oz$1.60Typical price
Onions, 0.5 lb$1.29/lb typical0.5 lb$0.65Typical price
Celery, 0.25$2.29 each typical0.25$0.64Typical price
Mint, 0.25$1.99 each typical0.25$0.37Typical price
Sandwich bread, 1$2.49 each typical1$2.49Typical price
Fresh herbs (cilantro, a little$1.49 each typicala little$0.19Typical price
Broth, 25 oz$0.07/oz typical25 oz$1.74Typical price
Eggs, 2$0.30 each typical2$0.60Typical price
Total for the servings shown$8.34

Swaps

  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

  • 80 minstart to table
  • Mediumdifficulty
  • 10servings as written
  • $typical cost tier

AmericanBudgetSide dishesThanksgiving on a budgetBack to schoolFall

Typical price

$0.83 per serving$3.34 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 cup unsalted butter (optional)
  • 1 large yellow onion
  • 3 ribs celery
  • 1 tbsp minced fresh sage
  • 1 tbsp chopped fresh thyme
  • 1 tbsp minced fresh rosemary
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp nutmeg
  • 10 cups day old cornbread
  • 1/2 cup chopped flat-leaf parsley (optional)
  • 3 cups chicken or vegetable stock
  • 2 large eggs

Steps

  1. Heat the oven to 350 F and grease a 9-by-13-inch baking dish with butter.
  2. Melt the remaining butter in a skillet over medium heat and cook the onion and celery for 6 minutes.
  3. Stir in the sage, thyme, rosemary, salt, pepper, and nutmeg.
  4. Combine the cornbread, parsley, cooked vegetables, stock, and eggs in a large bowl.
  5. Spread the stuffing in the baking dish.
  6. Bake for 45 minutes, until the center is firm and the eggs are fully cooked.

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