Classic Creamy Mashed Potatoes with Herb Butter Recipe

Few dishes capture the warmth and comfort of Southern cooking quite like a hearty serving of cornbread stuffing. This timeless recipe is often the star of the Thanksgiving table, but its appeal extends far beyond the holidays. Whether served alongside roasted chicken on a quiet Sunday dinner, as part of a festive family reunion, or during a celebratory meal with friends, Southern-Style Cornbread Stuffing is all about tradition, flavor, and community.

Growing up in the South, cornbread was more than just food—it was a cultural staple. From cast-iron skillets pulled fresh from the oven to the irresistible aroma of buttery cornbread cooling on the counter, it formed the base of countless meals. Over time, families began transforming leftover cornbread into stuffing, creating a dish that is now inseparable from holiday gatherings. This recipe is my homage to that tradition, designed to honor its roots while ensuring it’s simple and approachable for today’s cooks.

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Why You’ll Love Southern-Style Cornbread Stuffing

When it comes to holiday side dishes, everyone has a favorite. But cornbread stuffing stands out for a few undeniable reasons:

• Rich in Southern flavor: Made with golden cornbread, aromatic vegetables, and fragrant herbs, this stuffing delivers both comfort and depth.

• Perfect texture balance: Crisp edges on the outside with a moist, tender center make every bite satisfying.

• Crowd-pleaser: This dish is universally loved, making it ideal for Thanksgiving, Christmas, or even as a side to roasted chicken or turkey any time of year.

• Make-ahead friendly: The stuffing can be prepared in advance, saving you time on busy cooking days.

• Customizable: Add more herbs, use vegetable or chicken broth, or stir in extras like celery leaves or fresh parsley for a unique twist.

Whether you’re cooking for a crowd or just a small family gathering, this Southern-Style Cornbread Stuffing is a side dish that will have everyone reaching for seconds.

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Ingredients

Here’s what you’ll need to make this delicious stuffing. Be sure to prepare your cornbread a day ahead if possible—it helps it hold up better when mixed with the broth and seasonings.

• Cornbread – about 8 cups, crumbled (day-old cornbread works best)

• Butter – 1/2 cup (unsalted), for sautéing and flavor

• Onion – 1 large, finely chopped

• Celery – 4 stalks, finely chopped

• Carrots – 2 medium, diced (optional but adds a touch of sweetness)

• Garlic – 3 cloves, minced

• Fresh herbs – 2 tablespoons fresh sage, 1 tablespoon fresh thyme, 1 tablespoon fresh parsley (or substitute 1 teaspoon each dried if fresh isn’t available)

• Eggs – 2 large, lightly beaten (to bind the stuffing)

• Chicken or vegetable broth – 3 to 4 cups, depending on desired texture

• Salt and black pepper – to taste

Optional Add-Ins:

• Sautéed mushrooms for earthiness

• Roasted corn kernels for a sweet crunch

• Bell peppers for a colorful twist

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Directions

1. Prepare the Cornbread

The heart of this dish is the cornbread, so starting with a flavorful, sturdy base is essential. If possible, bake your cornbread a full day in advance. This gives it time to cool and dry out slightly, which helps it hold up better once mixed with broth and vegetables. Freshly baked cornbread, while delicious, tends to be too soft and crumbly, often leading to a mushy stuffing.

Once the cornbread has cooled, break or crumble it into rustic chunks. You don’t want perfect, uniform cubes; stuffing is all about that homemade, slightly uneven texture. Aim for bite-sized pieces that are about the size of a walnut half. If your cornbread still feels overly moist, spread the crumbles on a baking sheet and let them sit uncovered for a few hours—or place the tray in a low oven (about 250°F) for 15–20 minutes to dry them slightly. This step ensures your stuffing has that wonderful balance of moist and fluffy on the inside without turning soggy.

2. Sauté the Vegetables

Next comes building the flavor base. Heat a large skillet over medium heat and add the butter, allowing it to melt until it begins to foam slightly. Add in the chopped onions, celery, and carrots. These classic aromatics bring depth, sweetness, and crunch to the stuffing.

Cook the vegetables for 8 to 10 minutes, stirring occasionally, until they soften and turn translucent. You’ll notice the onions becoming slightly golden, the celery tender but not mushy, and the carrots just beginning to caramelize. This gentle sautéing process releases their natural sweetness and creates the savory undertone that makes Southern-style stuffing irresistible.

Once the vegetables are soft, stir in the minced garlic. Garlic cooks quickly, so allow it just a minute to release its aroma without burning. This step may seem small, but the garlic enhances every bite, adding a subtle richness to the overall flavor profile.

3. Add the Herbs

Now it’s time to layer in the freshness of herbs. Sprinkle in the sage, thyme, and parsley. These are classic Southern stuffing herbs for good reason: sage adds warmth and earthiness, thyme contributes a slightly minty depth, and parsley brightens everything with a fresh note.

Allow the herbs to bloom in the heat of the pan for a minute or two. This process activates their essential oils and ensures the flavor disperses evenly throughout the mixture. You’ll smell the shift as soon as the herbs hit the pan—the savory, comforting fragrance that signals you’re creating something truly special.

4. Mix the Base

Transfer the sautéed vegetable and herb mixture into a large mixing bowl with your crumbled cornbread. At this stage, you’re combining textures: the rustic cornbread chunks with the soft, buttery vegetables.

Gently fold everything together. The key here is not to overmix. Cornbread is more delicate than standard white or wheat bread, so stirring too vigorously can reduce it to crumbs. The goal is to coat the cornbread with the aromatic vegetables and herbs while keeping the larger chunks intact. This creates a stuffing that has both body and variety in each bite.

5. Add the Broth and Eggs

The next step is binding the stuffing together. In a separate bowl or measuring cup, whisk the eggs into the broth until well combined. Eggs act as a gentle binder, helping the stuffing hold its shape while remaining tender.

Pour the broth-and-egg mixture over the cornbread base slowly, a little at a time. After each addition, use a spatula or your hands to gently fold the mixture. You’ll notice the cornbread beginning to absorb the liquid. Stop adding broth once the stuffing feels moist but not soggy. The exact amount you need depends on how dry your cornbread was to begin with, which is why adding gradually is so important.

A good test is to pick up a handful of the mixture—if it holds together lightly without falling apart or dripping liquid, it’s ready. Adjust the seasoning here as well, tasting the mixture for salt and pepper before moving on to baking.

6. Bake the Stuffing

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or a light coat of oil to prevent sticking. Transfer the cornbread mixture into the dish, spreading it out evenly but not pressing it down too firmly. You want the surface to remain a bit uneven so it crisps beautifully in the oven.

Cover the dish with foil and bake for 30 minutes. This allows the flavors to meld and the eggs to set without drying out the stuffing. After 30 minutes, remove the foil and continue baking for an additional 15–20 minutes. During this uncovered time, the top will become golden brown with crisp edges, while the inside remains tender and moist.

You’ll know it’s ready when the edges are lightly crisp, the top has a toasted golden color, and the stuffing feels set in the center when gently pressed with a spoon.

7. Serve and Enjoy

Once baked, remove the dish from the oven and let it rest for at least 10 minutes. This resting time is crucial—it allows the stuffing to firm up slightly, making it easier to scoop and serve without falling apart.

Spoon generous portions onto plates and pair with your holiday favorites: roast turkey, baked chicken, mashed potatoes, green beans, or cranberry sauce. Each bite of Southern-Style Cornbread Stuffing offers the perfect contrast—moist, flavorful cornbread infused with buttery vegetables, herbs, and just the right amount of crisp edges.

It’s more than just a side dish; it’s the taste of tradition, a comfort food that brings people together. From the aroma that fills your kitchen while it bakes to the first satisfying bite, this stuffing is a reminder of why certain recipes stand the test of time.

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Tips for the Perfect Cornbread Stuffing

• Use homemade cornbread: Box mixes can work, but nothing beats the flavor and texture of homemade cornbread baked in a cast-iron skillet.

• Don’t overmix: Gently combine the ingredients to maintain the stuffing’s rustic, chunky texture.

• Control moisture: Add broth gradually to avoid a soggy stuffing. The ideal stuffing is moist inside with crisp edges.

• Customize seasoning: Taste the mixture before baking and adjust salt, pepper, or herbs to suit your preference.

• Make ahead: You can assemble the stuffing up to a day in advance. Cover and refrigerate, then bake before serving.

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Serving Suggestions

Southern-Style Cornbread Stuffing pairs beautifully with classic holiday mains and sides:

• Roast Turkey or Chicken: A natural companion that balances the richness of poultry.

• Green Bean Casserole: Adds a creamy, crunchy contrast.

• Mashed Potatoes with Herb Butter: A buttery side that completes a hearty plate.

• Cranberry Sauce: The tartness cuts through the savory richness of the stuffing.

• Glazed Sweet Potatoes: Sweet, caramelized flavors that complement the stuffing’s earthiness.

You can also serve this dish year-round. Try it alongside barbecued chicken in the summer or with roasted vegetables for a cozy fall dinner.

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Storing and Reheating

Leftover stuffing is just as delicious the next day. Here’s how to store and enjoy it again:

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.

• Freezing: Wrap portions tightly in foil and place in a freezer bag. Freeze for up to 2 months.

• Reheating: Warm in the oven at 350°F until heated through, or microwave smaller portions for quick meals.

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Variations to Try

Southern-Style Cornbread Stuffing is versatile and adapts easily to your family’s preferences. Here are a few delicious variations:

• Vegetarian Version: Use vegetable broth instead of chicken broth and add extra veggies like mushrooms or roasted squash.

• Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for a bit of heat.

• Savory-Sweet Balance: Toss in roasted corn or dried cranberries for pops of sweetness.

• Herb Lovers: Increase the amount of fresh parsley, sage, or thyme for a more herb-forward flavor.

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Frequently Asked Questions

Can I make cornbread stuffing without eggs?
Yes, you can omit eggs and add a little extra broth to keep the stuffing moist.

Can I use store-bought cornbread?
Absolutely. While homemade cornbread is preferred, store-bought works fine if you’re short on time.

What’s the difference between stuffing and dressing?
In many Southern homes, the terms are used interchangeably. Traditionally, “stuffing” is cooked inside the bird, while “dressing” is baked separately in a dish. This recipe is baked outside, making it technically dressing, though it’s commonly called stuffing.

How do I keep the stuffing from drying out?
Be sure to cover the dish with foil during the first half of baking. If it seems dry, add a little extra broth before baking.

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