Brisket Cornbread Stuffing Recipe
Thanksgiving is upon us which means its time to wow everyone with side dishes. No one actually really cares about the turkey. Everyone just wants to eat sides, and this brisket cornbread stuffing is sure to be a crowd pleaser!
The best thing about this dish is that it comes together really easy. I used leftover brisket and an easy cornbread recipe. You can even use a store-bought cornbread, I won’t tell anybody.
Brisket really does elevate this dish to another level. The tender and smoky brisket plays so well with cornbread, it just seemed like a no brainer.
Why should you make this brisket cornbread stuffing?
- Because BBQ– Brisket makes everything better. It’s science
- Easy side – Smoking the brisket is the hard part. Once that is done, this dish can be done in under two hours, including cooking.
- Smoky goodness – Not only is the brisket smoked but this dish can easily be cooked on a pellet or charcoal grill. Double the smoky fun!
Cooking Tips
- Don’t use fresh cornbread – We will be adding liquid to make the stuffing so the dryer the cornbread the better.
- Jalapeno Cheddar cornbread would be nice – Like I said, you can use store-bought cornbread but this jalapeno cheddar cornbread would be even better.
- Make the dish beforehand – Stuffing is really easy to make ahead and then reheat. Add some stock and then pop in an oven until warmed up. That way you are stressing less the day of the holiday.
Brisket Cornbread Stuffing
Move over sausage stuffing, brisket is here to show you how its done.
Servings: 8
Cost: 20
Ingredients
- 2 cups leftover brisket chopped up
- 3 cups toasted corn bread
- 4 stalks celery diced
- 1 whole yellow onion diced
- 1 whole shallot diced
- 3 cloves garlic diced
- 4 tablespoons butter divided
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 eggs beaten
- salt and pepper to taste
Instructions
- Start by toasting your cornbread so it is dry. Either in an oven or on the grill at 350 for about 10 minutes.
- In a small pan over medium heat, add three tablespoons of butter. Once melted, add the celery, onions and shallots. Sauté for 5 – 7 minutes or until softened. Then add the garlic and cook for another 30 – 60 seconds. Remove from heat.
- Set up a grill (or oven) for indirect heat at 350 degrees.
- In a large bowl, add the diced up brisket, crumbled cornbread, sautéed veggies along with the stock, cream and eggs. Mix to combine.
- Using the remaining butter, grease the inside of a cast iron pan (or foil pan) and then add the stuffing mixture. Place on the grill (or oven) and cook for 1 – 1.5 hours. Mix 1 or two times during the cook to evenly distribute the crispy pieces.
- Rest 15 minutes before serving.
