This Cornbread Stuffing Recipe is a comforting side dish that brings warmth and nostalgia to any table. With its golden, crumbly texture and rich, savory flavors, it’s the perfect complement to your holiday feast or cozy family dinner. The combination of tender cornbread, aromatic herbs, and a hint of sweetness creates a dish that’s both hearty and irresistible. In just over an hour of prep and 40 minutes of baking, you’ll have a crowd-pleasing masterpiece ready to serve.
Every bite offers a delightful contrast of crispy edges and soft, moist centers, infused with the earthy notes of sage and thyme. Whether you’re pairing it with roasted turkey or enjoying it on its own, this stuffing is a celebration of classic American flavors. Its generous yield of 8-10 servings ensures everyone leaves the table satisfied. Perfect for gatherings or weeknight meals, this recipe is a timeless favorite that’s as easy to make as it is delicious.
Ingredients for Cornbread Stuffing
- Cornbread:
- 1 cup (120g) cornmeal
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (85g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- Stuffing:
- 2 and 1/2 cups (600ml) reduced-sodium chicken broth
- 2 large eggs
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 medium onion, chopped (about 1 cup)
- 3 celery stalks, sliced (about 1 and 1/4 cups)
- 1 Tablespoon parsley flakes
- 1 teaspoon thyme leaves
- 1 teaspoon rubbed sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
- 1 lb uncooked sausage
- Optional: 1 cup peeled and chopped pear or apple
- Optional: 1 cup (125g) pecan halves or chopped walnuts
Step-by-Step Instructions
- Prepare the Cornbread (1 day in advance): Preheat oven to 375°F (191°C). Whisk all cornbread ingredients in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22-24 minutes or until golden brown. Cool overnight (do not cover).
- Toast the Cornbread Cubes: Preheat oven to 300°F (149°C). Slice cornbread into 1-inch cubes (7-8 cups). Spread on a parchment-lined baking sheet and bake for 10 minutes. Set aside to cool. Increase oven temperature to 375°F (191°C).
- Prepare the Stuffing Base: Whisk chicken broth and eggs in a very large bowl. Set aside.
- Cook the Vegetables and Sausage: Heat butter in a large skillet over medium-high heat. Add onion, celery, parsley, thyme, sage, salt, and pepper. Cook for 4 minutes until softened. Squeeze sausage out of casings into the skillet, breaking it up with a spoon. Add optional pears and cook until sausage is nearly done.
- Combine Ingredients: Pour the sausage mixture (including any liquid) into the broth + egg mixture. Add toasted cornbread cubes and optional pecans. Gently fold everything together.
- Bake the Stuffing: Spoon the mixture into a greased 9×13-inch baking pan. Bake for 40 minutes or until toasted on top. Sprinkle with additional parsley if desired and serve warm.
Perfect Pairings: Serving Suggestions
This cornbread stuffing is a versatile side dish that pairs beautifully with roasted turkey, chicken, or ham for a hearty holiday meal. For a cozy dinner, serve it alongside a simple green salad or roasted vegetables like Brussels sprouts or carrots. Don’t forget a drizzle of gravy for extra flavor!
Make It Ahead: Storage and Reheating Tips
Prepare the stuffing up to a day in advance and store it covered in the fridge before baking. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, warm it in the oven at 350°F (177°C) for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
Mix It Up: Recipe Variations
Customize this stuffing to suit your taste! Swap the sausage for cooked bacon or keep it vegetarian by omitting the meat entirely. Try adding dried cranberries or chopped apples for a sweet twist, or substitute walnuts for pecans. For a gluten-free version, use a gluten-free cornbread mix and flour.
Time-Saving Hacks for Busy Cooks
Short on time? Use store-bought cornbread instead of making it from scratch. You’ll need about 7-8 cups of cubed cornbread. To save prep time, chop the onion, celery, and pears the night before and store them in the fridge. This way, you can focus on assembling the stuffing quickly!
Essential Equipment for Success
For this recipe, you’ll need a 9-inch square baking pan for the cornbread and a 9×13-inch baking dish for the stuffing. A silicone baking mat or parchment paper makes toasting the cornbread cubes easier, and a large skillet is perfect for sautéing the vegetables and sausage. Don’t forget a sturdy whisk and mixing bowls!
Cornbread Stuffing Recipe
Ingredients
Cornbread
- 1 cup cornmeal 120g
- 1 cup all-purpose flour 125g (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter 8 Tbsp; 113g, melted and slightly cooled
- 1/4 cup honey 85g
- 1 large egg at room temperature
- 1 cup buttermilk 240ml, at room temperature
Stuffing
- 2 and 1/2 cups reduced-sodium chicken broth 600ml
- 2 large eggs
- 1/4 cup unsalted butter 4 Tbsp; 56g
- 1 medium onion chopped (about 1 cup)
- 3 stalks celery sliced (about 1 and 1/4 cups)
- 1 Tablespoon parsley flakes
- 1 teaspoon thyme leaves
- 1 teaspoon rubbed sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
- 1 lb uncooked sausage
- 1 cup peeled and chopped pear or apple optional
- 1 cup pecan halves or chopped walnuts optional, 125g
Instructions
- Cornbread: (Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22-24 minutes or until the top is golden brown. Set aside to cool overnight. Do not cover.
- Preheat oven to 300°F (149°C). Slice the cornbread into small 1-inch cubes. You will have about 7-8 cups cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes. Set aside to cool as you prepare the stuffing. Turn the oven up to 375°F (1791°C).
- Stuffing: Whisk the broth and eggs together in a very large bowl. Set aside.
- Heat butter in a large skillet over medium-high heat. Add the onion, celery, parsley, thyme, sage, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the pears. Cook until sausage is just about cooked through. Pour into the broth + egg mixture, including any liquid that may be in the skillet as well. Add the toasted cornbread cubes and pecans. Very gently fold everything together.
- Spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes or until toasted on top. Sprinkle with additional parsley, if desired, and serve warm.