Mushroom Leek Cornbread Stuffing
A mushroom, leek, and sage version of my favorite cornbread stuffing balls.
Servings Prep Time
6 45minutes
Cook Time
50minutes
Servings Prep Time
6 45minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Crumble the cornbread. Add the breadcrumbs and saltine crumbs and set that mixture aside in a medium-size bowl.
  2. Preheat the oven to 350 degrees and butter or oil a large baking sheet. (The baking sheet should have at least 1-inch sides to prevent broth from dripping off the pan.)
  3. Melt one tablespoon of the butter (or heat the oil) in a large pan. Sauté the leeks, garlic, celery, and bell pepper under a medium high light for about 6-7 minutes until the leeks are softened.
  4. Add the second tablespoon of butter or oil, then the chopped mushrooms, salt, and pepper. Mix everything together, and continue sautéing for another 3-4 minutes until the mushrooms have begun to soften.
  5. Add the sage and parsley and stir.
  6. Take the mixture off the stovetop, add the egg, about 3/4 cup of the broth, and the breadcrumb/cracker crumb mixture. Mix to thoroughly combine everything. Form the mixture into balls somewhere between the size of golf balls and baseballs. The heat of your hands should make the mixture malleable, but if the mixture is too dry, add a bit more broth.
  7. Place the balls on the baking sheet about 2 inches apart. Drizzle about 3/4 cup of broth over the tops of the balls and bake them for 35-50 minutes (depending on size) until they are slightly brown and a bit crusty on the outside. Check midway through and if the stuffing balls seem too dry, drizzle a bit more broth on them.
Recipe Notes

I used Trader Joe’s cornbread mix, which calls for 1 egg, 1/2 cup of oil and 3/4 cup of milk (not pictured with the ingredients) to make an 8-inch x 8-inch square. You only need half of that cornbread to make one batch of these stuffing balls. (The original cornbread stuffing ball recipe is double this one.)