If you’re craving a buttery, savory, and comforting side this holiday season, look no further than Cornbread Stuffing. This classic American dish perfectly combines golden cubes of cornbread with tender sautéed vegetables and a fragrant mix of fresh herbs, creating a stuffing that’s at home on any Thanksgiving table or chilly Sunday supper. Each bite is fluffy and flavorful with just the right amount of crisp on top—utterly irresistible and destined to become a family favorite.
Ingredients You’ll Need
There’s nothing complicated here—just a handful of simple, honest ingredients that each play a big role in creating that crave-worthy taste and satisfying texture. Every addition brings something special, from a splash of color to an aromatic boost or that essential buttery richness.
- Cornbread: 6 cups cubed (store-bought or homemade)—Day-old or slightly dried out cornbread works best to soak up the flavors without turning mushy.
- Unsalted Butter: 4 tablespoons—Adds rich flavor and helps vegetables become tender and aromatic.
- Yellow Onion: 1 medium, finely chopped—Brings gentle sweetness and savory depth to the mix.
- Celery: 2 stalks, finely chopped—Lends classic crunch and a clean, bright flavor.
- Garlic: 2 cloves, minced—Gives a wonderful, subtle kick to balance the sweetness of the cornbread.
- Fresh Sage: 1 teaspoon, chopped—Classic in any stuffing, it offers earthy warmth and Thanksgiving vibes.
- Fresh Thyme Leaves: 1 teaspoon—A hint of thyme that brightens each bite.
- Dried Rosemary: 1/2 teaspoon—A little goes a long way, adding woodsy notes and complexity.
- Salt: 1/2 teaspoon—Essential for bringing all the flavors together.
- Black Pepper: 1/4 teaspoon—For just a touch of mellow heat.
- Chicken or Vegetable Broth: 1 1/2 cups—Moistens and brings all those tasty bits together.
- Large Egg: 1, beaten—Helps bind the stuffing so it slices into neat squares or scoops.
- Fresh Parsley: 1/4 cup, chopped—A final burst of freshness and color for garnish.
How to Make Cornbread Stuffing
Step 1: Toast the Cornbread
Set your oven to 350°F (175°C). Spread the cubed cornbread evenly on a baking sheet and toast for 10-15 minutes. Drying out the cubes like this is a little trick that keeps your stuffing fluffy, not soggy, and ensures every piece is ready to soak up all the goodness to come.
Step 2: Sauté the Vegetables and Herbs
In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and celery. Cook these veggies, stirring occasionally, for about 5-7 minutes until they’re soft and fragrant. Next, stir in the minced garlic, fresh sage, thyme leaves, rosemary, salt, and pepper. Let the mixture cook for 2 more minutes, breathing in those amazing smells—it’s the foundation of great flavor.
Step 3: Combine with Cornbread
Carefully transfer the toasted cornbread cubes to a big mixing bowl. Pour the warm sautéed vegetable and herb mixture over the top. Gently mix, being careful not to break up the cornbread too much, so you get that irresistible mix of textures.
Step 4: Moisten and Bind
In a separate bowl, whisk together the chicken or vegetable broth and the beaten egg. Pour this liquid evenly over the cornbread and veggies. Gently toss until every cube is just moistened—a little extra stir ensures every bite is infused with flavor but still holds together beautifully.
Step 5: Bake to Perfection
Spoon the stuffing mixture into a greased 9×13-inch baking dish. Smooth the top a bit, then cover tightly with foil. Bake for 25 minutes, then remove the foil for the final 15-20 minutes so the top turns gorgeously golden, with crisp little corners that everyone will fight over at the table! Scatter it with fresh parsley before serving for a burst of color and freshness.
How to Serve Cornbread Stuffing
Garnishes
Right before serving, a shower of chopped fresh parsley, a sprinkle of extra fresh thyme, or even a handful of crisp fried sage leaves can elevate your Cornbread Stuffing from homestyle to showstopping. These touches add color and a hint of herbal aroma that guests will notice the moment it lands on the table.
Side Dishes
Cornbread Stuffing plays beautifully with all your holiday favorites. Try it alongside golden roast turkey, glazed ham, creamy mashed potatoes, cranberry sauce, or garlicky green beans. Its rich yet balanced flavors make it ultra-versatile, holding its own with tangy, savory, or sweet sides.
Creative Ways to Present
For something unexpected, serve individual portions in ramekins for a dinner party, or spoon generous heaps into roasted acorn squash halves for a vegetarian centerpiece. Another festive option: bake the stuffing into muffin tins for perfectly crisp personal servings.
Make Ahead and Storage
Storing Leftovers
Leftover Cornbread Stuffing keeps wonderfully. Cool any remaining stuffing to room temperature, then store it in an airtight container in the fridge for up to four days. The flavors only deepen, making day-after leftovers a lunchbox highlight!
Freezing
You can easily freeze Cornbread Stuffing: simply let it cool completely, then pack into a freezer-safe container or resealable bag. It’s great for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, spread stuffing in a baking dish, splash with a bit of broth if it looks dry, and warm in a 350°F oven until hot and crisp on top (about 20 minutes). For small portions, the microwave works too, but oven reheating keeps that beloved texture intact.
FAQs
Can I make Cornbread Stuffing gluten-free?
Absolutely! Just use your favorite gluten-free cornbread and double-check that your broth is gluten-free. All the other ingredients are naturally gluten-free, so everyone can dig in without worry.
How do I make this stuffing vegan?
Swap the butter for a plant-based alternative, use vegetable broth, and replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. It’s every bit as delicious, and no one will miss a thing!
Can I add sausage or mushrooms to the recipe?
Yes, and either addition is fantastic! Cook crumbled sausage or sautéed mushrooms separately, then stir them in with the vegetables for extra savory depth and satisfying bites in your Cornbread Stuffing.
What can I do if my stuffing is too dry?
If you find the mixture looking dry before baking, lightly drizzle in a bit more broth and toss gently. After baking, simply sprinkle with additional broth before reheating to revive that signature moistness.
Can I prepare Cornbread Stuffing the day before?
Definitely! Assemble the recipe up to the point of baking, cover, and refrigerate overnight. Bake it off just before serving, adding a splash more broth if needed. This makes holiday cooking much simpler.
Final Thoughts
If you haven’t yet added Cornbread Stuffing to your table, now’s the time to make it the star of your next gathering. It’s a warmly spiced, soul-satisfying classic that begs to be shared with loved ones—just the kind of dish you’ll look forward to year after year. Gather your ingredients and prepare for rave reviews!
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Cornbread Stuffing Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This cornbread stuffing recipe is a flavorful and comforting side dish perfect for holiday gatherings or a cozy family dinner. The combination of toasted cornbread, aromatic herbs, and savory vegetables creates a delicious dish that pairs beautifully with roasted meats or as a standalone vegetarian option.
Ingredients
Cornbread:
- 6 cups cubed cornbread (store-bought or homemade)
Vegetable Mixture:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients:
- 1 1/2 cups chicken or vegetable broth
- 1 large egg, beaten
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spread the cubed cornbread on a baking sheet and toast for 10-15 minutes until slightly dried out. Transfer to a large bowl.
- Sauté Vegetables: In a skillet, melt butter over medium heat. Add onion and celery, cook until softened. Add garlic, sage, thyme, rosemary, salt, and pepper, cook until fragrant. Pour over the toasted cornbread.
- Combine Broth and Egg: Whisk together broth and beaten egg in a bowl, then pour over the cornbread mixture. Gently toss until moistened.
- Bake: Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and crisp on top.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- You can add cooked crumbled sausage or sautéed mushrooms for extra flavor.
- If you prefer a softer texture, add more broth to the stuffing mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
