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Cornbread Stuffing

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Cornbread Stuffing is in my opinion far superior to that white bread stuff (although I always make both for Thanksgiving HA!). Made with my homemade cornbread and fresh sage, this will be your star side dish this year. Prefer it with meat added? Try my Cornbread Sausage Dressing.

cornbread stuffing in dish with serving spoon next to it on table

Is it Stuffing or Dressing?

Some people call this side dish dressing while others call it stuffing. The reasoning why is because a stuffing recipe is usually stuffed inside the raw turkey and cooked along with it. While dressing is the version of stuffing that is baked outside of a turkey and in a casserole dish. 

So technically this is a dressing recipe, but for simplicity and for consistency with my other stuffing recipes, I’ll call this dish, stuffing throughout the post.

For more recipes made in a casserole dish and perfect for Thanksgiving or Christmas. try these recipes: Buttery Corn Casserole , Easy Sweet Potato Casserole and Green Bean Casserole.

cornbread stuffing in dish being scooped out with serving spoon

How to Make Cornbread Stuffing

For full recipe details including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making this recipe:

Saute Onion + Celery, Crumble Cornbread

Heat a large skillet over medium to medium-high heat. Add olive oil to hot pan and swirl to coat. Add diced onion and celery and saute until tender, about 7 minutes. Season with salt and pepper.

Remove pan from heat and add onion and celery to a large mixing bowl. Crumble cornbread over top. 

Add Seasonings + Chicken Stock + Eggs

Add in poultry seasoning, fresh sage, salt, pepper and half the chicken stock.

Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well. 

Add in remaining chicken stock (or as much as you think it needs to get it moist). Spoon stuffing into buttered baking or casserole dish.

Cover + Bake

Cover with foil and bake at 350° F for 30 minutes. Serve warm.

Make Ahead

Although you can make this Thanksgiving stuffing recipe ahead of time it is best fresh out of the oven! I totally get the need to make some dishes the day before or to eat as leftovers.

So to make ahead of time, follow the directions accordingly. Then seal the casserole dish with its lid or by tightly wrapping the top with plastic wrap. Store in the fridge for up to 4 days.

To reheat, add a little bit of broth on top (to keep from drying out) then bake for 20 minutes or until heated through in an oven at 350 degrees.

Freezing Cornbread Stuffing

This stuffing recipe can be frozen! I love making Thanksgiving day more about family and less about the time spent in the kitchen.

To Freeze – Follow the directions and bake your stuffing. Let cool completely then cover your casserole dish (lid or plastic wrap). Pop that baby in the freezer and it should stay good for about a month.

To Reheat – Thaw in your refrigerator overnight. Once thawed add a little bit of broth on top of your stuffing (to keep from drying out). Then bake for 20 minutes or until heated through in an oven at 350 degrees.

cornbread stuffing in dish with serving spoon

More Stuffing Recipes to Try

Save this Cornbread Stuffing recipe by printing, saving, bookmarking or sharing it. You’ll want this on your holiday dinner table this year. I promise! Happy Holidays, friends! 🙂

Cornbread Stuffing

Cornbread Stuffing is in my opinion far superior to that white bread stuff (although I always make both for Thanksgiving HA!). Made with homemade cornbread and fresh sage, this will be your star side dish.
servings 8 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

  • 1 tbsp olive oil or butter
  • 1 cup onion diced
  • 2 stalks celery diced
  • 1 whole prepared pan of cornbread 9×13
  • 1 tsp poultry seasoning
  • salt and pepper to taste
  • 1 1/4 cups chicken stock or turkey stock
  • 2 whole eggs
  • 1 tbsp sage fresh, finely chopped

Instructions

  • Heat a large skillet over medium to medium-high heat.
  • Add olive oil to hot pan and swirl to coat. Add diced onion and celery and saute until tender, about 7 minutes. Season with salt and pepper.
    onion and celery in pan
  • Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
    adding cornbread to pan
  • Add in poultry seasoning, fresh sage, salt, pepper and half the chicken stock.
    adding chicken stock to cornbread stuffing in pan
  • Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
  • Add in remaining chicken stock (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
    cornbread stuffing in dish being scooped out with serving spoon
  • Cover with foil and bake at 350° F for 30 minutes.

Video

Nutrition

Calories: 41kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.3mg
Course: Side Dish
Cuisine: American
Keyword: cornbread stuffing

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