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This Easy Cornbread Stuffing Recipe for Thanksgiving is, in my opinion, far superior to that white bread stuff (although I always have both on my Thanksgiving table, 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, but this is a classic Southern cornbread 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 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
Using fresh or dried herbs in your recipes have their own unique benefits. The choice often depends on the type of dish you’re making and personal preference. Fresh herbs generally have a more vibrant and fresh flavor compared to dried herbs. They can add a burst of so much flavor to salads or as a garnish. Fresh herbs have a strong and pleasant aroma, and are tender and juicy in texture. The flavor in dried herbs is more concentrated and has a long shelf life, making them ideal to have on hand. Dried herbs are best for using in dishes that have a longer cooking or baking time or if fresh isn’t easily available. When substituting dried herbs for fresh herbs in a recipe, you typically use a ratio of 3:1 …meaning you’d use 3 times more fresh herbs than the recipe calls for dried. In this recipe, I use 1 Tablespoon of finely chopped fresh sage. If I wanted to use dried sage as a substitute, I would need 1 teaspoon.
My Homemade Cornbread Recipe
Cornbread is one of the ultimate comfort foods. It is slightly sweet, buttery, soft and moist. It can be eaten at any time of the year but most prefer it during the colder months or during the holidays. This cornbread recipe has earned its way into my Thanksgiving meal plans and I know it will be a fabulous addition to your cornbread stuffing! If you don’t want to make it from scratch, you can use a store-bought cornbread mix!
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.
How to Make Cornbread Stuffing
I love making Thanksgiving day more about family and less about the time spent in the kitchen. This recipe is one that can be made the day before and warmed up the day of! For full recipe details including ingredients and measurements, see the printable recipe card down below. Here is what you can expect when making this homemade cornbread stuffing recipe:
Preheat oven to 350° F.
Saute Onion + Celery, Crumble Cornbread
Heat a large skillet over medium 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 the sweet cornbread into small pieces over top.
Pro Tip: Make the cornbread ahead of time so that’s not taking up precious Thanksgiving Day time! Leave it out uncovered in a large bowl or baking sheet to get that day-old stale bread texture that will just soak up all the flavorful liquids.
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 mixture into buttered baking or casserole dish.
Cover + Bake
Cover with foil and bake at 350° F for 25-30 minutes or until golden brown. Serve warm.
Make Ahead + Storing Leftovers
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. If storing leftovers, you can move leftovers to an airtight container with lid.
To reheat, add a little bit of chicken broth on top (to keep from drying out) then bake for 20 minutes or until heated through in an oven at 350° F.
Frequently Asked Questions
Yes! To freeze cornbread stuffing, simply 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° F.
Yes! Using a store bought cornbread mix would work fine in this cornbread stuffing recipe.
For this homemade cornbread recipe, you would use 1 tsp dried sage in place of the tablespoon of fresh sage.
More Stuffing Recipes to Try!
- Amazing Thanksgiving Stuffing Recipe (easy!)
- Wild Rice Stuffing Recipe with Bacon
- Cornbread Sausage Dressing
- Chicken and Stuffing Casserole with Sour Cream
Save this easy Cornbread Stuffing recipe for Thanksgiving dinner by printing, saving, bookmarking or sharing it. You’ll want this on your holiday dinner table this year as the perfect side dish. I promise! Happy Holidays, friends! 🙂
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 tagging me @laurens_latest.
Easy Cornbread Stuffing Recipe for Thanksgiving
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.
Video
Nutrition
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