Cornbread Stuffing Recipe - Sally's Baking Addiction (2024)

71 Comments

Jump To Recipe

Author: Sally

Published: 11/08/2016Updated: 11/16/2022

This post may contain affiliate links. Read our disclosure policy.

A couple shakes of dried parsley, thyme, sage, and pepper add unbelievable flavor to this cornbread stuffing recipe. Savory sausage, sweet pear or apple, and crunchy nuts add unbelievable texture. Follow my make-ahead or freezing instructions so there’s one less dish to worry about on Thanksgiving.

Thanksgiving turkey is great and all (and let’s not forget the Thanksgiving pies), but Thanksgiving side dishes are the crown jewels on the table. And whether it’s stuffed into the turkey or served on the side, you absolutely have to make thiscornbread stuffingpart of your feast. Salty, sweet, savory, crunchy, this stuffing has it all. Plus, it smells incredible as it cooks.

Tell Me About this Cornbread Stuffing

  • Texture:Light and moist with bite-size pieces of tender sausage, celery, pear or apple, and crunch pecans. I love the playful textures.
  • Flavor:Light and buttery with savory, sweet, and nutty notes. The recipe is a more flavorful version of my classic ,because I use cornbread instead of regular bread as the base. Seriously, it is packed with so many soul-warming herb flavors.
  • Ease: This dish is like 2 short recipes in 1. The cornbread comes first with all the ingredients prepared in a large bowl before being transferred to a baking pan. The stuffing is next and can be made in 3 easy steps. Make it in advance for ease and convenience!
  • Time: 1 hour and 40 minutes to make both the fresh cornbread and the stuffing (plus overnight cooling time for the cornbread). You can shave off 40-45 minutes by using store-bought cornbread.
Cornbread Stuffing Recipe - Sally's Baking Addiction (2)

Spotlight on Some Cornbread Stuffing Ingredients

  • Cornbread: When it comes to cornbread, you can choose either homemade or store-bought. Use your favorite cornbread recipe or pick up a cornbread mix from the store. I love the super simple cornbread recipe below and urge you to try it, too. It’s just like my regular cornbread recipe.
  • Herbs: Use your favorite dried herbs and spices like parsley, thyme, and sage to brighten up the stuffing and add heaps of flavor.
  • Sausage: This adds savory richness to the dish. For a vegetarian option, replace the sausage with mushrooms or diced butternut squash. You can also use vegetable broth instead of chicken broth.
  • Pear or Apple: The fruit’s sweetness adds a nice contrast to the rich sausage and an additional textural layer. You can also use an apple instead of a pear.
  • Pecans: Pecans add just the right amount of soft crunch. I like to use pecan halves, but they can be replaced with chopped walnuts if you wish. Or leave it nut-free.

Overview: How to Make Cornbread Stuffing (Dressing)

The full printable recipe is below, but let’s walk through it so you understand each step before you get started.

  1. Make the cornbread. Preheat the oven. Combine all the ingredients in a bowl, then transfer the mixture to a baking dish and bake until golden brown. Cool completely.
  2. Cut cornbread into cubes + lightly toast.Slice cornbread into 1-inch cubes. Spread them out on a lined baking sheet and bake for 10 minutes to toast them. Lightly toasting the cornbread helps it absorb some of the liquid ingredients, which prevents your stuffing from tasting soggy. Set aside to cool.
  3. Prepare stuffing. Whisk broth and eggs together in a large bowl.
  4. Cook down the flavors and herbs.Place onion, celery, and herbs into a large skillet. Cook until the vegetables are soft. Add sausage, pear or apples, and pecans.
  5. Add broth + egg + cornbread.Mix everything together.
  6. Bake.Bake the stuffing in a casserole dish or stuff it into the turkey. If you’re stuffing the turkey, allow the cornbread stuffing to cool completely before using.
Cornbread Stuffing Recipe - Sally's Baking Addiction (3)
Cornbread Stuffing Recipe - Sally's Baking Addiction (4)
Cornbread Stuffing Recipe - Sally's Baking Addiction (5)
Cornbread Stuffing Recipe - Sally's Baking Addiction (6)

Make it Ahead: The cornbread stuffing is best prepared ahead of time, which is great news considering most of us like to prep before the big meal. In fact, it tastes even BETTER when made ahead because the flavors have the chance to settle. Make and store in the refrigerator a few days ahead of time or freeze for up to 3 months. This is just one less thing to worry about before Thanksgiving dinner!

Print

Cornbread Stuffing Recipe - Sally's Baking Addiction (7)

Cornbread Stuffing Recipe

★★★★★5 from 9 reviews

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 25 hours, 40 minutes
  • Yield: 8-10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Save Recipe

Description

Toasting the cornbread adds a delicious texture. To save time, toast 1 day ahead of time. Flavored with herbs, savory sausage, sweet pear or apple, and crunchy nuts, this cornbread stuffing is always the star of the Thanksgiving meal. See notes for freezing instructions.

Ingredients

Cornbread

  • 1 cup (120g) cornmeal
  • 1 cup (125g) all-purpose flour()
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (85g) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature

Stuffing

  • 2 and 1/2 cups (600ml) reduced-sodium chicken broth
  • 2 large eggs
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 medium onion, chopped (about 1 cup)
  • 3 celery stalks, sliced (about 1 and 1/4 cups)
  • 1 Tablespoon parsley flakes
  • 1 teaspoon thyme leaves
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 lb uncooked sausage
  • optional: 1 cup peeled and chopped pear or apple
  • optional: 1 cup (125g) pecan halves or chopped walnuts

Instructions

  1. Cornbread: (Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22-24 minutes or until the top is golden brown. Set aside to cool overnight. Do not cover.
  2. Preheat oven to 300°F (149°C). Slice the cornbread into small 1-inch cubes. You will have about 7-8 cups cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes. Set aside to cool as you prepare the stuffing. Turn the oven up to 375°F (1791°C).
  3. Stuffing: Whisk the broth and eggs together in a very large bowl. Set aside.
  4. Heat butter in a large skillet over medium-high heat. Add the onion, celery, parsley, thyme, sage, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the pears. Cook until sausage is just about cooked through. Pour into the broth + egg mixture, including any liquid that may be in the skillet as well. Add the toasted cornbread cubes and pecans. Very gently fold everything together.
  5. Spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes or until toasted on top. Sprinkle with additional parsley, if desired, and serve warm.

Notes

  1. Make Ahead & Freezing Instructions: Prepare the cornbread (step 1) 1 day in advance. You can also chop and toast it 1 day in advance (step 2). To save time, you can also chop the onion, celery, and pear 1 day in advance as well. Cover and refrigerate them overnight. You can also prepare the entire recipe through step 4, cover and refrigerate overnight, then bake the next day. For long storage, freeze the baked stuffing up to 3 months. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it ina350°F(177°C)oven for 20-25 minutes, or until warmed through, before serving.
  2. Special Tools (affiliate links): Glass Mixing Bowls | Whisk | 9-inch Square Baking Pan | Baking Sheet | Silicone Baking Mat or Parchment Paper |9×13-inch Baking Pan
  3. If using to stuff a turkey, skip step 5 and allow to cool completely after step 4. Then stuff into the turkey.
  4. Buttermilk: Buttermilk is required in the cornbread recipe. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.

Keywords: cornbread, Thanksgiving, stuffing, dressing

Cornbread Stuffing Recipe - Sally's Baking Addiction (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Why is my cornbread dressing gummy? ›

Why is my Cornbread Dressing gummy? Adding too much liquid can result in a gummy-like texture. Baking it longer, using less liquid, and more stirring can help avoid a gummy texture.

Can you put an egg in stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

How wet should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

How do you dry stuffing in the oven? ›

Start by cutting the bread of your choice into half-inch cubes. Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry.

Will an extra egg make cornbread less crumbly? ›

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

How do you make cornbread less crumbly Jiffy? ›

You could add a couple tablespoons of oil (corn, olive or any) but I would also suggest that reduce the baking time just slightly. I would start checking for doneness five minutes before the total suggested baking time has been reached.

Should you let cornbread batter rest? ›

1Heat the oven to 400 degrees Fahrenheit. Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Why is my cornbread dressing mushy in the oven? ›

One potential reason for gummy cornbread dressing could be using cornbread that is too moist. It's best to use cornbread that has been left out overnight or is slightly stale to ensure a drier texture.

Why does my stuffing come out mushy? ›

If your stuffing is too wet and gummy, turn it out onto a baking pan or cookie sheet. Break it up and spread it in an even layer. Then bake until dried to the desired level. Return the stuffing back into its dish and serve.

Is it OK to make cornbread dressing ahead of time? ›

We have found that cornbread dressing tastes best re-heated the next day, so technically, you can make this dish one day early, refrigerate it and then re-heat over very low heat before serving. In our family, I make it the morning of Thanksgiving and let it rest before re-warming and serving.

Is stuffing better with or without eggs? ›

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

Should I dry out my cornbread for stuffing? ›

It doesn't matter which stuffing recipe is your favorite, the key to making the best stuffing (or dressing if that's what you call it) is having dried out bread. While some people are partial to making cornbread stuffing, others will make stuffing with ciabatta, white bread, or even challah.

How long does cornbread take to dry out? ›

Dry Bread Cubes: Spread cornbread and bread cubes onto large baking sheets then leave them out to dry out for 1-2 days. If you're in a hurry, you can them out in the oven by cooking them at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.

How do you dry bread for stuffing fast? ›

Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.

Can you leave cornbread out overnight for dressing? ›

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Terence Hammes MD

Last Updated:

Views: 6384

Rating: 4.9 / 5 (49 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Terence Hammes MD

Birthday: 1992-04-11

Address: Suite 408 9446 Mercy Mews, West Roxie, CT 04904

Phone: +50312511349175

Job: Product Consulting Liaison

Hobby: Jogging, Motor sports, Nordic skating, Jigsaw puzzles, Bird watching, Nordic skating, Sculpting

Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.