Cornbread Stuffing

Why You’ll Love This Recipe

You’ll love this Cornbread Stuffing because it’s the perfect balance of savory and slightly sweet. The cornbread base gives it a light, crumbly texture that soaks up the broth and flavors beautifully. The blend of aromatic vegetables like onion and celery, along with the earthy sage, adds a depth of flavor that elevates the dish. This stuffing is versatile and can easily be made ahead of time, making it an ideal dish for busy holiday meals or gatherings.

Ingredients

• 1 batch of homemade or store-bought cornbread, cubed (about 6 cups)

• 1 tablespoon olive oil or butter

• 1 medium onion, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)

• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 cups low-sodium vegetable or chicken broth

• 1 large egg, beaten

• 1/4 cup fresh parsley, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cornbread: If you’re using homemade cornbread, bake it according to the recipe instructions and let it cool. Once cooled, cut the cornbread into cubes and set aside. If you’re using store-bought cornbread, cube it into small pieces.

2. Cook the vegetables: In a large skillet, heat the olive oil (or butter) over medium heat. Add the chopped onion, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are soft and fragrant. Add the sage, thyme, salt, and pepper, and cook for an additional minute.

3. Combine the ingredients: In a large mixing bowl, add the cubed cornbread and the sautéed vegetable mixture. Toss gently to combine.

4. Add the liquid: In a small bowl, whisk together the broth and beaten egg. Pour the mixture over the cornbread and vegetables, stirring to combine. The cornbread should absorb the liquid, but not be soggy. If the stuffing seems too dry, add a little more broth, a tablespoon at a time.

5. Bake the stuffing: Preheat the oven to 375°F (190°C). Transfer the stuffing to a greased 9×13-inch baking dish and spread it out evenly. Cover with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and slightly crispy.

6. Serve: Garnish with fresh parsley (if using) and serve immediately. Enjoy!

Servings and Timing

• Servings: 6-8

• Prep Time: 15 minutes

• Cook Time: 40-45 minutes

• Total Time: 55 minutes

Variations

• Add sausage: For a heartier stuffing, sauté some crumbled sausage (pork or turkey) with the vegetables.

• Use different herbs: You can swap the sage and thyme for rosemary, parsley, or even add a dash of nutmeg for a unique flavor.

• Add fruit: Diced apples or dried cranberries can be mixed into the stuffing for a sweet contrast to the savory flavors.

• Make it gluten-free: Use gluten-free cornbread and broth to make this dish suitable for gluten-sensitive guests.

• Add nuts: Chopped pecans or walnuts can add a nice crunch and earthy flavor to the stuffing.

Storage/Reheating

This cornbread stuffing is perfect for make-ahead meals. Here’s how to store and reheat it:

• Storage: Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, cover the stuffing with foil and bake it in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.

FAQs

Can I make this stuffing ahead of time?

Yes! You can prepare the stuffing up to a day ahead of time. After assembling it, cover the dish with foil and refrigerate. When you’re ready to bake it, just pop it in the oven at 375°F (190°C) for 30-35 minutes, until heated through and golden on top.

Can I use stale cornbread for this recipe?

Yes! In fact, stale cornbread works great for stuffing as it holds its shape better when soaked in liquid. Just make sure it’s cut into cubes and let it sit out for a bit to dry out.

Can I make this stuffing without an egg?

Yes, you can skip the egg if you prefer, or replace it with a flaxseed egg (1 tablespoon ground flaxseeds mixed with 2.5 tablespoons water) for a vegan version. The egg helps bind the stuffing together, but it’s not essential.

Can I make this stuffing in a slow cooker?

Yes, you can cook this stuffing in a slow cooker. After assembling the ingredients, transfer everything to a greased slow cooker. Cook on low for 3-4 hours, or until heated through. For a crispy top, you can finish it off under the broiler for a few minutes.

Can I freeze cornbread stuffing?

Yes, you can freeze this stuffing before or after baking. To freeze before baking, assemble it in a baking dish, cover tightly with plastic wrap, and then foil. Freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight and then bake as directed. If freezing after baking, store leftovers in an airtight container for up to 3 months.

How do I make cornbread stuffing vegetarian?

Simply use vegetable broth instead of chicken broth and ensure the cornbread is made with vegetarian-friendly ingredients.

Can I add more vegetables?

Definitely! Feel free to add mushrooms, carrots, or even spinach for extra flavor and color.

How do I avoid dry stuffing?

Make sure to add enough liquid (broth) to the stuffing so that the cornbread absorbs it without becoming overly dry. If the stuffing seems too dry before baking, add a bit more broth.

Can I use cornbread mix for this recipe?

Yes, you can use store-bought cornbread mix to save time. Just prepare it according to the package instructions and then cube it for the stuffing. However, homemade cornbread will provide a richer, more flavorful base.

Conclusion

This Cornbread Stuffing is the ultimate comfort food for your holiday gatherings, family dinners, or any special occasion. It’s a perfect balance of savory, sweet, and herby flavors, with a wonderful texture that’s soft on the inside and slightly crispy on top. Easy to prepare and make-ahead friendly, this stuffing will surely become a family favorite that everyone will look forward to. Whether you serve it alongside turkey, chicken, or as a stand-alone dish, it’s the perfect addition to any meal.

Cornbread Stuffing

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Cornbread Stuffing is a classic, comforting dish made with fluffy cornbread, aromatic vegetables, and a flavorful blend of herbs and broth. This stuffing is perfect for holiday feasts, family dinners, or any special occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55 minutes
• Yield: 6-8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

1. 1 batch of homemade or store-bought cornbread, cubed (about 6 cups)
   
   1 tablespoon olive oil or butter
   
   1 medium onion, chopped
   
   2 celery stalks, chopped
   
   2 cloves garlic, minced
   
   1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
   
   1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
   
   1/2 teaspoon salt
   
   1/4 teaspoon black pepper
   
   2 cups low-sodium vegetable or chicken broth
   
   1 large egg, beaten
   
   1/4 cup fresh parsley, chopped (optional)

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Instructions

Prepare the cornbread: If using homemade cornbread, bake it according to recipe instructions and let it cool. Cube it into small pieces. If using store-bought cornbread, cube it into pieces.

1. Cook the vegetables: Heat olive oil (or butter) in a large skillet over medium heat. Add onion, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are soft and fragrant. Add sage, thyme, salt, and pepper, and cook for an additional minute.
2. Combine the ingredients: In a large mixing bowl, add cubed cornbread and sautéed vegetable mixture. Toss gently to combine.
3. Add the liquid: In a small bowl, whisk together broth and beaten egg. Pour the mixture over the cornbread and vegetables. Stir to combine. If the stuffing is too dry, add more broth, one tablespoon at a time.
4. Bake the stuffing: Preheat the oven to 375°F (190°C). Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden brown and crispy.
5. Serve: Garnish with fresh parsley (if using) and serve immediately.

Notes

1. Add sausage for a heartier stuffing by sautéing crumbled sausage with the vegetables.
2. Use vegetable broth for a vegan version, and skip the cheese or use a plant-based cheese alternative.
3. For added flavor, add diced apples or dried cranberries to the stuffing.
4. Use stale cornbread for the best texture, as it holds up better when soaked with liquid.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 4g
• Sodium: 600mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 40mg