- 6 tablespoons unsalted butter
- 9 cups stale cornbread, crumbled into large chunks
- ⅓ cup thinly sliced scallions
- 2 large eggs
- 1 ½ to 2 tablespoons chopped fresh sage or rosemary
- ¾ teaspoon kosher salt
- ⅛ teaspoon chili powder
- Black pepper, as needed
- Turkey or chicken stock, optional
- In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
- In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder, and black pepper. If the mixture looks dry, add a little stock or water.
- Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap the cornbread well with plastic wrap and refrigerate it overnight.)
- Preheat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.