Cornbread Stuffing
This Southern-style Cornbread Stuffing brings together the comforting texture of crumbly cornbread with savory herbs and vegetables in a way that makes every bite feel like home. The secret is using day-old cornbread that soaks up buttery chicken broth without turning mushy, giving you the perfect balance of crispy edges and tender centers. It's simple enough for a weeknight meal but special enough for the biggest holidays of the year.
Equipment
- Large baking dish (9x13 inch) For baking the stuffing
- Large skillet For sautéing vegetables
- Large mixing bowl For combining ingredients
- Wooden spoon For stirring
- Sharp knife For cubing cornbread and dicing vegetables
- Cutting board For chopping ingredients
- Measuring cups and spoons For accurate measurements
- Baking sheet For drying cornbread cubes
Ingredients
- 8 cups cornbread cubed and dried; about 1-inch cubes
- 1 onion diced; about 1 cup or 150g
- 3 stalks celery diced; about 1 cup or 100g
- ½ cup butter 113g; plus extra for greasing dish
- 3 cups chicken broth 720ml; low-sodium recommended
- 2 eggs beaten; room temperature
- 1 tablespoon dried sage or 2 tablespoons fresh sage, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon salt plus extra for seasoning vegetables
- ½ teaspoon black pepper freshly ground
Instructions
- Cut cornbread into 1-inch cubes and spread in a single layer on a baking sheet. Leave uncovered at room temperature for 24 hours, or bake at 250°F for 30 minutes until firm and slightly stale.
- Melt butter in a large skillet over medium heat. Add diced onion and celery and cook for 8-10 minutes, stirring occasionally, until soft and translucent. Season with a pinch of salt.
- Pour the sautéed vegetables over the dried cornbread cubes in a large mixing bowl. Add sage, thyme, salt, and black pepper, then toss gently until evenly distributed.
- Whisk beaten eggs into the chicken broth. Pour half over the cornbread mixture and toss gently. Continue adding broth gradually until moistened but not soggy—each piece should be coated but still hold its shape.
- Grease a 9x13 inch baking dish. Transfer stuffing mixture to the dish, spread evenly, and press down gently to compact slightly for crispy edges.
- Preheat oven to 350°F. Cover dish tightly with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until top is golden brown and crispy. Rest 5 minutes before serving.
Notes
- Dry your cornbread properly: Moisture is the enemy of good texture—don't skip the drying step. Day-old cornbread works best.
- Don't oversoak: Add broth gradually and stop when the bread is moist but not mushy. You may not need all the broth.
- Use quality broth: Low-sodium broth gives you better control over the final seasoning.
- Room temperature eggs: They mix more evenly into the broth.
- Fresh herbs if possible: While dried herbs work great, fresh sage and thyme add incredible aroma.
- Make-ahead: Prepare completely and refrigerate covered overnight. Add 10-15 minutes to covered baking time.
- Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze portions for up to 3 months.
- Reheating: Cover with foil and warm at 350°F for 20 minutes. For crispy top, reheat uncovered for the last 5 minutes.
- Variations: Add browned sausage, diced apples, toasted pecans, sautéed mushrooms, dried cranberries, or crumbled bacon. Use vegetable broth for a vegetarian version.
- Safety note: Baking stuffing separately is safer and tastier than cooking inside the turkey, ensuring it reaches a safe 165°F and gets crispy edges.
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 6gCholesterol: 55mgSodium: 580mgFiber: 2gSugar: 4g
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