Easy Cornbread Stuffing Recipe for Thanksgiving

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

This Easy Cornbread Stuffing Recipe is packed with classic Thanksgiving flavor. Buttery cornbread, fresh sage, and tender vegetables bake together until golden on top. Made with my homemade cornbread and fresh sage, it has that classic Southern cornbread dressing flavor I always look forward to. If you like a little meat in your stuffing, try my Cornbread Sausage Dressing.

 

Quick Summary

Is it Stuffing or Dressing?

Some people call this side dish dressing while others call it stuffing. The reason is that 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 Thanksgiving 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.

Fresh Herbs Vs Dried Herbs

Fresh and dried herbs can both work well, but they have a few differences. Fresh herbs have a lighter, more aromatic flavor, while dried herbs are more concentrated and convenient to keep on hand.

As a general rule, use 3 times as much fresh herbs as dried when substituting. For this recipe, 1 tablespoon of finely chopped fresh sage can be replaced with 1 teaspoon of dried sage.

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

Ingredients Notes

Here’s everything you’ll need to gather to make this cornbread stuffing recipe:

• Butter: Used to sauté the veggies and add a little extra richness.
• Onion: Finely diced for a mild sweetness and savory flavor.
• Celery: Adds a fresh flavor and a bit of texture.
• Prepared pan of cornbread: Crumble a 9×13 pan of homemade or store-bought cornbread for the base.
• Poultry seasoning: Gives the stuffing that classic Thanksgiving flavor.
• Fresh sage: Adds an earthy, herby flavor; use 1 teaspoon dried sage if preferred.
• Chicken stock or turkey stock: Keeps the stuffing moist and flavorful.
• Eggs: Help bind everything together while it bakes.
• Salt and black pepper: Add seasoning and bring all the flavors together.

How to Make Cornbread Stuffing

For the full recipe with exact measurements, check the printable recipe card below. Here’s a quick look at how to make this easy cornbread stuffing.

Step 1: Heat the Skillet

Place a large skillet over medium to medium-high heat and let it get hot.

Step 2: Sauté the Vegetables

Add butter to the skillet, then stir in the diced onion and celery. Cook for about 7 minutes, or until the vegetables are tender, then season with salt and pepper.

Step 3: Prepare the Baking Dish

While the vegetables cook, preheat the oven to 350°F. Grease a medium casserole dish with butter and set it aside.

Step 4: Add the Cornbread

Take the skillet off the heat and transfer the sautéed vegetables to a large mixing bowl. Crumble the prepared cornbread over the vegetables.

Step 5: Season the Stuffing

Add the poultry seasoning, fresh sage, salt, pepper, and half of the chicken stock. Give everything a good stir so the cornbread starts soaking up the stock.

Step 6: Mix in the Eggs

Crack the eggs into a small bowl and whisk until combined. Pour them into the cornbread mixture and stir well.

Step 7: Add More Stock and Transfer

Pour in the remaining chicken stock, adding only as much as needed for a moist mixture. Spoon the stuffing into the prepared casserole dish and spread it out evenly.

Step 8: Cover and Bake

Cover the dish with foil and bake at 350°F for about 30 minutes. Serve warm and enjoy!

Tips for the Best Cornbread Stuffing

• Dry out the cornbread: Slightly stale cornbread works better than fresh because it can absorb the stock without turning mushy.
• Don’t overmix: Stir just until everything is evenly combined so the cornbread keeps some texture.
• Taste before baking: After adding the seasonings and stock, taste the mixture and adjust the salt and pepper before it goes into the oven.
• Watch the moisture level: If the mixture looks dry before baking, add a small splash of stock rather than pouring in a lot at once.
• Keep it covered: Foil helps trap moisture while the stuffing bakes, which keeps the center from drying out.
• Let it rest briefly: Give the stuffing a few minutes to sit after baking so it can firm up slightly and be easier to scoop.

What to Serve With Cornbread Stuffing

Cornbread stuffing is a natural match for classic Thanksgiving mains and sides. Here are a few recipes that pair especially well with it:

• Air Fryer Turkey Legs: Juicy turkey legs with crispy skin make this an easy main dish to serve alongside cornbread stuffing.
• Cream Cheese Mashed Potatoes: Creamy mashed potatoes and cornbread stuffing make a cozy combination, especially with plenty of gravy.
• Green Bean Casserole: The crisp-tender green beans and creamy sauce add a different texture to the plate.
• Cranberry Sauce: The sweet-tart flavor cuts through the richness of the stuffing and other savory sides.
• Sweet Potato Casserole: A slightly sweet side balances the savory herbs and vegetables in the stuffing.
• Turkey Gravy: Pour it over the stuffing for an extra boost of savory flavor.

This Cornbread Stuffing for Thanksgiving is an easy, comforting side dish that fits right in with your holiday meal. It’s full of savory flavor and makes a cozy addition to the Thanksgiving table. The printable recipe card is below. Happy Holidays, friends! 🙂

More Stuffing Recipes to Try!

• Sausage Stuffing Recipe
• Wild Rice Stuffing Recipe with Bacon
• Cornbread Sausage Dressing
• Chicken and Stuffing Casserole with Sour Cream

Storing and Reheating Leftovers

Store leftover cornbread stuffing in an airtight container in the refrigerator for up to 4 days.

To reheat, drizzle a little chicken broth over the top to keep it from drying out, then cover and bake at 350°F for about 20 minutes, or until heated through.

To Freeze: Let the baked stuffing cool completely, then cover tightly with a lid or plastic wrap. Freeze for up to 1 month and thaw in the refrigerator before reheating.

Need more ideas for your Thanksgiving menu?

Click below for 101 Thanksgiving Recipes!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.