Classic Cornbread Stuffing
This cornbread stuffing recipe brings together crumbled cornbread, sautéed celery and onion, savory herbs, and just enough chicken broth to make every bite moist and flavorful, with golden crisp edges on top. Baked in a casserole dish rather than inside the bird, it cooks evenly and develops a beautiful crust.
Equipment
- 9x13-inch baking dish - ceramic or glass recommended
- Large skillet - or cast iron skillet for sautéing aromatics
- Large mixing bowl - at least 6-quart capacity
- Baking sheet - for toasting cornbread cubes
- Instant-read thermometer - to check internal temperature
- Wooden spoon - or silicone spatula for mixing
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Aluminum foil - for covering during first part of baking
Ingredients
- 8 cups day-old cornbread - about 1 kg, cut into 1-inch cubes and dried out
- 4 tablespoons unsalted butter - 56g, for sautéing
- 1 large yellow onion - about 1½ cups or 225g, finely diced
- 3 stalks celery - about 1 cup or 100g, finely diced
- 3 cloves garlic - minced
- 2 teaspoons dried sage - or 1 tablespoon fresh
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- Salt - to taste
- Black pepper - to taste
- 2 large eggs - lightly beaten
- 2 cups low-sodium chicken broth - 480ml, or vegetable broth for vegetarian; plus up to ½ cup more if needed
- 2 tablespoons unsalted butter - 28g, melted, for topping
Optional Variations
- 8 ounces pork sausage - 225g, crumbled, for sausage cornbread stuffing
- 8 ounces cremini mushrooms - 225g, sliced, for mushroom and herb stuffing
- ½ cup dried cranberries - 60g, for cranberry pecan stuffing
- ½ cup pecans - 55g, roughly chopped and toasted, for cranberry pecan stuffing
- 1 jalapeño - finely diced with seeds removed for mild heat, for jalapeño cheddar stuffing
- ¾ cup sharp cheddar cheese - 85g, shredded, for jalapeño cheddar stuffing
Instructions
- Preheat oven to 300°F. Cut cooled cornbread into 1-inch cubes and spread in a single layer on baking sheets. Bake for 25-30 minutes, tossing once, until dry and lightly golden. Cool completely.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add onion and celery and cook 8-10 minutes until soft and translucent. Add garlic and cook 1 minute until fragrant.
- Add sage, thyme, parsley, and rosemary to skillet. Cook 30 seconds until aromatic. Season generously with salt and pepper. Remove from heat and cool 5 minutes.
- Preheat oven to 375°F and grease a 9x13 inch baking dish. Place toasted cornbread cubes in a large mixing bowl. Pour vegetable mixture over cubes.
- Whisk eggs and 2 cups broth together. Pour over cornbread and fold gently until evenly moistened. Add more broth if needed. Mixture should hold together when pressed but not be soupy.
- Spoon stuffing into prepared dish and spread evenly. Press down gently with spoon. Drizzle melted butter evenly over top.
- Cover tightly with foil and bake at 375°F for 30 minutes. Remove foil and bake 20-25 minutes more until top is deep golden brown and edges are crisp.
- Check internal temperature reaches 165°F. Let rest 5-10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Drying cornbread is essential: Don't skip this step. Moist cornbread will result in dense, gummy stuffing. If short on time, spread cubes on a baking sheet and leave out overnight to stale.
- Handle gently: Fold ingredients together carefully to keep some texture in the cornbread. Over-mixing breaks down the bread and results in a paste-like texture.
- Broth control: Start with 2 cups and add more gradually. It's easier to add liquid than to fix a soupy stuffing. The mixture should be moist but not dripping.
- Season in layers: Salt the vegetables while cooking, then taste the combined mixture before baking. Cornbread can be sweet, so proper seasoning is crucial for balance.
- Make ahead option: Assemble the stuffing up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature 20-30 minutes before baking. Add 5-10 minutes to bake time since starting cold.
- Freezing instructions: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating best method: Place in an oven-safe dish, add 2-3 tablespoons broth, cover with foil, and bake at 350°F for 20-25 minutes until heated through.
- Vegetarian option: Use vegetable broth instead of chicken broth and omit any sausage variations. The stuffing will still be flavorful and delicious.
- Gluten-free adaptation: Use a gluten-free cornbread recipe or certified gluten-free mix. Ensure your broth is labeled gluten-free (most are).
- Slow cooker method: After combining all ingredients, transfer to a greased slow cooker. Cook on low for 3-4 hours until set. Finish under broiler for 2-3 minutes for a crispy top.