Description

This Southern-Style Cornbread Stuffing is a comforting, flavorful side dish that brings warmth and tradition to your holiday table. Made with golden cornbread, sautéed vegetables, and fragrant herbs, it delivers the perfect balance of moistness and crisp edges. It’s simple to prepare, make-ahead friendly, and pairs beautifully with turkey, chicken, or roasted vegetables, making it a must-have dish for gatherings year-round.

Ingredients

Scale

8 cups cornbread, crumbled (day-old works best)
1/2 cup unsalted butter
1 large onion, finely chopped
4 celery stalks, finely chopped
2 medium carrots, diced (optional)
3 cloves garlic, minced
2 tablespoons fresh sage (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh parsley (or 1 teaspoon dried)
2 large eggs, lightly beaten
3–4 cups chicken or vegetable broth (add gradually)
Salt and black pepper to taste

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Instructions

Prepare the cornbread by crumbling it into bite-sized pieces. If it feels too moist, spread it on a baking sheet to dry out slightly.
In a large skillet, melt the butter over medium heat. Add onions, celery, and carrots. Cook for 8–10 minutes until softened. Stir in garlic and cook for 1 more minute.
Add sage, thyme, and parsley to the skillet. Let the herbs cook for 1–2 minutes to release their aroma.
In a large mixing bowl, combine the crumbled cornbread with the sautéed vegetables and herbs. Toss gently to mix without breaking the cornbread down too much.
Whisk the eggs into the broth. Slowly pour this mixture over the cornbread, folding gently until the stuffing is moist but not soggy. Add broth gradually to reach the right consistency.
Preheat the oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until golden brown with crispy edges.
Let the stuffing rest for 10 minutes before serving. Serve warm with roast turkey, chicken, or other holiday mains.

Notes

For best texture, use homemade cornbread baked a day in advance.
Add broth slowly to prevent soggy stuffing.
Customize with extras like mushrooms, bell peppers, or roasted corn.
Assemble up to a day ahead and bake just before serving.
Store leftovers in the fridge for 4 days or freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 50 minutes