Tahini Cornbread Stuffing Recipe
A cozy holiday stuffing made with buttery cornbread, savory herbs, and tahini for a rich, nutty twist. Comforting, crowd-pleasing, and easy to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at soomfoods.com.
Cooking tools:
- Pepper mill
- Baking dish
- Skillet
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large yellow onion, chopped
- 4 cloves garlic, finely chopped
- 3 stalks celery, chopped
- 8 oz. cremini mushrooms, quartered
- 10 cups cubed prepared cornbread, dried overnight*
- 6 Tbsp unsalted butter, melted and cooled
- 6 Tbsp Soom Premium or Organic Tahini
- 3 large eggs
- ⅔ cup whole milk
- 1 tsp salt
- ½ tsp pepper
- ¼ cup sage leaves, chopped
- 3-4 sprigs thyme, leaves removed and chopped
- 2 Tbsp chopped flat-leaf parsley
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