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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.
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.
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.
More Stuffing Recipes to Try
- Amazing Thanksgiving Stuffing Recipe (easy!)
- Wild Rice Stuffing Recipe with Bacon
- Cornbread Sausage Dressing
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
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.
- Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
- 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 dressing into buttered baking or casserole dish.
- Cover with foil and bake at 350° F for 30 minutes.
