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Cornbread Stuffing Recipe

A classic cornbread stuffing recipe with golden crispy edges, a soft buttery middle, sweet onion, celery, and fresh sage. Baked in a dish for the perfect holiday scoop.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups cubed cornbread about 2 boxes of corn muffin mix baked in a 9×13 pan, day-old or toasted
  • ½ cup unsalted butter
  • 1 large onion diced
  • 3 celery stalks diced
  • 3 garlic cloves minced
  • 2 large eggs lightly beaten
  • 2 to 2½ cups chicken broth
  • 1 tablespoon fresh sage chopped (or 1 teaspoon dried rubbed sage)
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Large skillet
  • Large mixing bowl
  • 9x13 inch baking dish
  • Baking sheet
  • wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. If the cornbread is fresh, spread the cubes on a baking sheet and toast at 300°F (150°C) for 15 to 20 minutes, until dry at the edges.
  2. Melt the butter in a large skillet over medium heat. Cook the onion and celery for 7 to 8 minutes, until soft. Stir in the garlic, sage, and thyme for the last minute.
  3. Put the cornbread cubes in a large bowl and pour the vegetables over them. Whisk the eggs into 2 cups of broth, pour over, and fold gently. Add more broth a splash at a time only if the mix looks dry.
  4. Spread into a greased 9x13 inch baking dish.
  5. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake 12 to 15 minutes more, until golden and crisp at the edges.
  6. Rest 10 minutes before serving.

Notes

Bake the cornbread a day ahead; that time is not included in the totals.
The squeeze test: a squeezed handful should hold together and feel damp, with no broth dripping out.
Dry cubes are the secret; never skip toasting fresh cornbread.
Bake stuffing in its own dish, not inside the bird, so it cooks evenly and reaches 165°F (74°C).
Make ahead: assemble up to 1 day ahead, refrigerate, and add about 10 minutes to the covered bake.
Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C) with a splash of broth.
Slow cooker: cook on LOW for about 3 to 4 hours with the lid on, until the center reaches 165°F.