Description
This Ultimate Cornbread Stuffing features perfectly crispy edges and a moist, flavorful center. Made with dried cornbread cubes, aromatic vegetables, fresh herbs, and the ideal amount of savory broth, it’s the holiday side dish everyone requests. Whether you’re serving it for Thanksgiving, Christmas, or Sunday dinner, this stuffing delivers restaurant-quality results with make-ahead convenience.
Ingredients
10 cups cornbread cubes, dried (from about 1 9×13-inch pan)
6 tablespoons unsalted butter
2 large onions, diced
4 celery stalks, diced
4 cloves garlic, minced
2 1/2 to 3 cups low-sodium chicken or vegetable broth
3 large eggs, beaten
1/4 cup fresh parsley, chopped
2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon poultry seasoning
Optional: 1 cup dried cranberries
Optional: 1 cup chopped pecans or walnuts
Optional: 1 cup mushrooms, sautéed
Optional: 1 cup diced apples
Instructions
1. Preheat oven to 350°F. Generously butter a 9×13-inch baking dish.
2. Place dried cornbread cubes in a very large mixing bowl.
3. Chop all vegetables into uniform 1/4-inch dice. Mince fresh herbs finely. Beat eggs in a small bowl.
4. In a large skillet over medium heat, melt butter completely. Add diced onions and celery.
5. Sauté vegetables for 8-10 minutes, stirring occasionally, until onions are translucent and celery softens.
6. Add minced garlic, sage, thyme, rosemary, and poultry seasoning. Cook for 1-2 minutes, stirring constantly, until fragrant.
7. Remove skillet from heat. Pour vegetable-herb mixture over cornbread cubes. Add parsley, salt, and pepper.
8. Toss everything together thoroughly using hands or large spoon.
9. Drizzle 2 1/2 cups broth over the mixture. Add beaten eggs. Toss gently. The mixture should be moist but not soggy. Add remaining 1/2 cup broth gradually if needed.
10. Transfer stuffing to prepared baking dish. Spread evenly without packing down too firmly.
11. Bake uncovered for 40-45 minutes until top turns deep golden brown with crispy edges.
12. Check internal temperature reaches 160°F in the center.
13. Remove from oven and let rest for 10 minutes before serving.
14. Garnish with extra fresh parsley or sage leaves. Serve hot.
Notes
Cornbread must be at least 1 day old and dried. Cut into cubes and leave uncovered overnight, or dry in 250°F oven for 30-40 minutes.
The mixture should feel like a wrung-out sponge before baking—moist but not dripping. Start with less broth and add more if needed.
Make-ahead: Assemble completely up to 24 hours ahead, refrigerate unbaked. Add 10-15 minutes to baking time when starting cold.
Storage: Refrigerate covered for up to 4 days. Freeze for up to 3 months.
Reheating: Cover with foil and bake at 350°F for 20-25 minutes. Add 2-3 tablespoons broth before reheating to restore moisture.
For extra-crispy top: Increase oven to 400°F during last 10 minutes of baking.
Variations: Add cranberries and pecans for sweet-savory version, jalapeños and corn for Southwest twist, or mushrooms and extra herbs for earthy flavor.
For gluten-free: Use certified gluten-free cornbread and verify all ingredients are gluten-free.
- Prep Time: 20
- Cook Time: 45
- Category: Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
Keywords: ultimate cornbread stuffing, cornbread dressing, holiday stuffing, thanksgiving stuffing, cornbread recipe, make ahead stuffing