American · Side · Medium
Cornbread Stuffing
Crumbly golden cornbread tossed with sweet onion, celery, and herbs in a rich stock. A Southern leaning stuffing with real character.
The whole recipe in 60 seconds
Cornbread Stuffing, in 5 ideas
- Bake the cornbread a day or two early. Slightly stale cornbread makes far better stuffing.
- A mix of fine crumbs and bigger chunks gives the best texture, tender with a little bite.
- Bell pepper adds a gentle sweetness that plays well with the corn.
- Cornbread is thirsty, but resist drowning it. It should be moist, never wet.
- This stuffing loves a drizzle of turkey gravy more than any other side on the table.
What you need
Ingredients
- 8 cups crumbled day old cornbread
- 4 tbsp unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp rubbed sage
- 2 cups turkey or chicken stock
- 2 large eggs, beaten
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
How to make it
Directions
- Heat the oven to 350°F. Spread the crumbled cornbread on a baking sheet and toast 10 minutes to dry it out.
- Melt the butter in a large skillet. Cook the onion, celery, and bell pepper for 8 minutes until soft.
- Add the garlic, thyme, and sage and cook 1 minute more. Remove from the heat.
- Combine the toasted cornbread and vegetables in a large bowl and toss gently so the cornbread keeps some texture.
- Whisk the eggs into the stock and pour over the mixture in two additions, tossing between each, until moistened throughout.
- Season with salt and pepper and spread into a buttered 9x13 inch dish, pressing lightly.
- Bake uncovered for 35 to 40 minutes until the top is crisp and golden and the center is set. Rest 10 minutes before serving.
Use a cast iron baked cornbread with crisp edges if you can. Those browned edges crumbled through the stuffing add little pockets of toasty flavor.