Golden Cornbread Stuffing is paired with turkey and mashed potatoes.

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE My go-to Cornbread Stuffing (cornbread dressing) is a must for your holiday table! All of the irresistible flavors and scents of the festive season are in this simple recipe, and you and your guests won’t be able to resist seconds. It’s based on my delectable Honey Cornbread recipe, so you know it will be the star of Thanksgiving dinner! I know you’ll be busy, so I kept this easy--just add a few simple ingredients to the cornbread and bake, and you have the ultimate rustic and comforting cornbread stuffing.

Just four steps, and ready in an hour! This straightforward recipe is the ideal step-up if you usually use store-bought stuffing.
Blows away boxed stuffing! Growing up in Ireland, I never ate American Thanksgiving foods, but I am a major stuffing fan now! There’s no comparison between my easy homemade Cornbread Stuffing and blander, drier boxed stuffing.
Traditional aromatics: Sautéing onion and celery in olive oil until they’re meltingly soft gives this easy cornbread stuffing outstanding flavor and moistness.

Cornbread makes everything better! It’s so homey and flavorful, and I love how, no matter how savory the recipe is, a note of the sweetness of corn comes through. Cook through my beloved cornmeal-centric recipes, including Bacon and Cheddar Cornmeal Waffles, Simple and Savory Corn Muffins, and Strawberry Cornmeal Quick Bread.

What is Cornbread Stuffing?
Tools You Need
Key Ingredients and Why
How to Make Cornbread Dressing
Gemma’s Pro Chef Tips
Make Ahead and Storage Instructions
FAQs
More Thanksgiving Recipes

What is Cornbread Stuffing?

Cornbread Stuffing is a side dish traditionally enjoyed at Thanksgiving, Christmas, and autumn and winter dinners. Crumbled cornbread is mixed with sautéed vegetables, herbs, eggs, and broth. The stuffing is baked in a casserole dish until moist inside and crispy on the edges, and golden brown.
Traditionally, cooks stuffed the turkey with stuffing before roasting. But ensuring the stuffing reaches the minimum temperature needed to kill bacteria is tricky. Since cooking stuffing separately is safer, this is now the standard technique.
“Stuffing” used to refer to a bread mixture cooked inside the turkey and “dressing” meant the mixture was baked in a casserole dish. Over the years, the terms stuffing and dressing have become interchangeable. However, “dressing” is more commonly used in the southern United States.

Tools You Need

Key Ingredients and Why

Olive oil

Olive oil moistens the stuffing.
In addition, olive oil and butter also contribute to the browning and crispiness on the top of this easy cornbread dressing.

Onion

Soft, sweet, sautéed onions, with a slight caramelized taste, provide delectable flavor.
Their tender texture gives the stuffing another level of enjoyable texture.

Celery

Celery’s bright, vegetal taste gives the stuffing a fresh taste.
Additionally, the slight crunch of sautéed celery adds a pleasant texture.
Be sure to finely dice the celery so it mixes into the stuffing evenly.

Cornbread

Cornbread is sturdy enough to make a stuffing that holds together but also has a wonderful crumbliness.
Cornbread is sweet and earthy, giving it more flavor than regular bread.
My Honey Cornbread is ideal for this recipe, delicious but neutral enough to let the other stuffing seasoning shine through. You can also use my Best Ever Cornbread and omit the cheese and jalapeño if you’d like.
If you’re pressed for time and can’t make cornbread, you can use pre-made cornbread or cornbread stuffing cubes.

Chicken stock

Chicken stock gives this cornbread stuffing recipe the ideal moist, but not mushy, texture.
Importantly, chicken stock infuses the stuffing with moisture, savory, salty flavor.
Since this stuffing isn’t cooked in the turkey, using chicken stock is imperative to keep the stuffing moist.
Stock is richer than broth, so I recommend using it in this chicken cornbread stuffing. However, if you only have chicken broth, you can use it here.

Eggs

Eggs bind the stuffing together and add moisture and flavor.

Sage

Sage tastes like autumn! Its earthy, warm flavor is the ultimate Thanksgiving seasoning.
I recommend using chopped fresh sage for the best flavor.
Alternatively, use one tablespoon of dried sage.

Poultry seasoning

This dried herbs mix of rosemary, marjoram, sage, and thyme adds subtle floral, minty, piney, and slightly sweet notes that combine to give this easy cornbread dressing a satisfying harvest celebration flavor.

Salt and pepper

Salt is essential to bring out the flavors; pepper adds just enough kick.

How to Make Cornbread Stuffing

Prepare to bake

1. Preheat the oven to 350°F (180°C) and butter a 2-quart (2 liter) casserole dish.

Make the stuffing

2. Heat the olive oil in a sauté pan over medium heat.

3. Add onions and celery. Cook for 10 to 15 minutes until soft.

4. Transfer vegetables to a large bowl and crumble cornbread on top.

5. Add chicken stock, eggs, sage, poultry season, and salt in pepper and mix gently until combined.

6. Place stuffing in prepared baking dish.

Bake the stuffing

7. Cover casserole dish with a piece of buttered aluminum foil. Bake for 15 minutes.

8. Remove the foil and bake for 20 more minutes until the stuffing is firm and the top is golden.

Gemma’s Pro Chef Tips

Make this cornbread stuffing recipes your way! Diced apples, dried cranberries, dried cherries, and dates add sweetness, texture, and color. Toasted pecans or walnuts give the stuffing crunch. Sautéed garlic or chopped parsley add more flavors. Diced jalapeños give the stuffing kick.
For the best stuffing texture, use day-old cornbread. You can crumble it ahead of time and let it set at room temperature.
If you don’t have time to bake the Honey Cornbread, you can use any premade cornbread in the same amount.
The celery won’t soften in the oven, so be sure it is very soft before you stop cooking it with the onions.
Poultry seasoning is a dried herb blend, most often consisting of sage, thyme, marjoram, and rosemary. If you don’t have poultry seasoning, we suggest using a ½ teaspoon of each herb to equal two teaspoons total.
For something more savory, you can add sausage to this cornbread dressing: when the onions and celery are done cooking, brown a pound (450 g) of crumbled sausage in the pan and then proceed with the recipe.

Make Ahead and Storage Instructions

Make ahead tips

Bake the Honey Cornbread ahead of time:
- Cornbread freezes very well. If you know you would like to make this stuffing, make a batch of cornbread up to two months in advance and freeze.
- Defrost at room temperature for two hours before proceeding with the recipe.
Assemble the stuffing the day before:
- The stuffing ingredients (except for the eggs and stock) can be mixed together one day before you plan to bake. Refrigerate until you’re ready to bake it.
- Just before baking, mix in the eggs and stock and transfer to your casserole dish.

How to store leftovers

Store leftover cornbread stuffing in an airtight container for up to three days.
Reheat in the microwave for a minute or two or in a 300°F (150°C) degree oven for about 10 minutes or until warm.

FAQs

How do I keep my stuffing from drying out while baking?

Be sure you use the proper amounts of broth and oil, and butter.
Mix the stuffing gently so it doesn’t become compacted, because that could make it dense and dry.
Be sure to cover the stuffing with foil during the initial baking time to hold in the moisture.
Watch the clock! You want the stuffing crisp on top, but extra time in the oven will dry it out.

How to I prevent my stuffing from being mushy?

Add the chicken stock slowly so that the cornbread absorbs it.
Be sure the ingredients are distributed evenly through the stuffing so the texture is consistent throughout.

Is this stuffing ok to to serve to people who follow a gluten-free diet?

Yes! Cornbread is naturally gluten free.
Be sure that all of the ingredients you use are labeled “certified gluten-free.” to make this cornbread gluten free stuffing.

Is it possible to make this stuffing recipe without eggs?

Yes, you can make this corn bread stuffing without eggs.
Please see my guide, 12 Best Egg Subsitutes for Baking Recipes. A flax egg or aquafaba (chickpea water) would work well in this recipe..

Can I bake this stuffing in my turkey?

You can bake this chicken cornbread stuffing in a turkey, but it’s important to note the following guidelines to ensure that it’s cooked thoroughly.
Prepare the stuffing through step four. Allow the stuffing to cool completely.
Stuff the turkey without packing it too tightly or too full. The general rule is three-quarters or 1 cup per pound of turkey.
Cook any extra stuffing in a buttered casserole dish as directed in the recipe.
Truss the turkey (tie the wings and legs) to keep the stuffing in place. This helps it cook evenly.
Follow your turkey recipe to cook. Use a meat thermometer to ensure the turkey and the stuffing reach 165°F (74°C).
Let the turkey rest for 30 minutes before removing the stuffing. Serve and eat right away.

More Thanksgiving Recipes

Cornbread Stuffing

5 from 1 vote

Print Recipe

Try my Cornbread Stuffing with Honey Cornbread, savory herbs, and veggies. This easy, 20-minute prep dish will elevate your holiday feasts.

Author: Gemma Stafford

Servings: servings

Prep Time 20

Cook Time 35

Total Time 55

Try my Cornbread Stuffing with Honey Cornbread, savory herbs, and veggies. This easy, 20-minute prep dish will elevate your holiday feasts.

Author: Gemma Stafford

Servings: servings

Ingredients

2 tablespoons olive oil
1 large onion (about 5 oz/142 g), diced
2 stalks celery, finely diced
Cornbread, baked (1 lb 8 oz/675 g)
1 ½ cups (12 fl oz/360 ml) chicken stock
2 large eggs, lightly beaten
1 tablespoon fresh sage, finely chopped
2 teaspoons poultry seasoning
2 teaspoons salt
1 teaspoon ground black pepper

Instructions

Preheat the oven to 350°F (180°C). Butter a 2-quart (2 liter) casserole dish and set aside.
Heat the oil in a medium saute pan over medium heat, then add the onions and celery. Cook for 10-15 minutes until the onions are translucent and the celery is soft.
Transfer the onion mixture to a large bowl and crumble in the cornbread on top.
Add in the chicken stock, the eggs, sage, poultry seasoning, salt and pepper and stir everything together.
Scoop the stuffing into your prepared dish, cover and bake for 15 minutes.
Remove the foil and continue baking for about another 20 minutes, until firm and golden on top.
Serve while still warm. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave for a minute or two or in a 300°F (150°C) degree oven for about 10 minutes or until warm.

Recipe Notes

Make this cornbread stuffing recipes your way! Diced apples, dried cranberries, dried cherries, and dates add sweetness, texture, and color. Toasted pecans or walnuts give the stuffing crunch. Sautéed garlic or chopped parsley add more flavors. Diced jalapeños give the stuffing kick.
For the best stuffing texture, use day-old cornbread. You can crumble it ahead of time and let it set at room temperature.
If you don’t have time to bake the Honey Cornbread, you can use any premade cornbread in the same amount.
The celery won’t soften in the oven, so be sure it is very soft before you stop cooking it with the onions.
Poultry seasoning is a dried herb blend, most often consisting of sage, thyme, marjoram, and rosemary. If you don’t have poultry seasoning, we suggest using a ½ teaspoon of each herb to equal two teaspoons total.
For something more savory, you can add sausage to this cornbread dressing: when the onions and celery are done cooking, brown a pound (450 g) of crumbled sausage in the pan and then proceed with the recipe.

Cornbread Stuffing

Table of Contents

What is Cornbread Stuffing?

Tools You Need