Pin
There is something magical about a pan of homemade cornbread stuffing hot from the oven. The top turns crisp and golden while the inside stays tender and packed with buttery, savory flavor. I make this every Thanksgiving but my family loves it so much we sneak it onto the table throughout the year.
I first made this for a small Friendsgiving years ago and watched everyone reach for seconds. Even my cornbread-skeptic cousin came back for more. Now it is the first thing my family requests when the leaves turn.
Gather Your Ingredients
- Day-old cornbread: gives the best texture so try to bake or buy it a day in advance and let it dry a little
- Butter: creates richness and helps brown the top choose a good-quality unsalted stick
- Onion: brings sweetness and depth look for a firm onion with shiny skin
- Celery: adds an herby crunch pick fresh firm stalks with leafy tops if possible
- Poultry seasoning: delivers classic stuffing taste or use sage and thyme for earthy, savory notes
- Garlic powder: layers in savory flavor choose a fresh bottle to avoid mustiness
- Salt: brightens all the ingredients and unites the flavors
- Black pepper: gives the stuffing a hint of heat grind it fresh for best taste
- Chicken broth: soaks into the cubes and binds everything together use low-sodium and warm it first
How to Make It
- Prep and Grease:
- Get your oven preheated to a steady 375 degrees Fahrenheit and grease a two-quart baking dish well so nothing sticks
- Sauté the Veggies:
- Melt the butter over medium heat in a wide skillet then add the diced onion and celery Stir and scrape often for five to six minutes until the veggies turn glossy and soft This is worth the patience since it sweetens the vegetables and makes the stuffing base deeply flavorful Toss in your seasonings in the last minute to wake up the herbs and spices
- Combine Ingredients:
- Gently tip the cornbread cubes into a large mixing bowl Pour the warm buttery vegetables over top and drizzle with the chicken broth Toss slowly with your hands or a spatula to moisten every piece but keep some cubes intact for texture The mixture should feel evenly damp never soggy
- Bake It Off:
- Transfer the whole mixture to your greased dish Press down lightly with the back of your spoon to make a single even layer Slide it into the oven and bake uncovered for thirty to thirty five minutes Watch for that top crust to become golden and crisp while the inside stays moist and tender
- Check for Doneness:
- Peek under the top crust at the half hour mark It should be hot throughout with slightly brown edges and a little bubbling at the sides Rest five minutes before scooping and serving
The scent of sautéing onion and celery in butter is one of my favorite parts of Thanksgiving Prep Sometimes I sneak a spoonful right out of the mixing bowl and it never fails to remind me of childhood holidays spent in my grandma’s kitchen She always let me crumble the cornbread and scatter the herbs on top
Flavor Boosters
No poultry seasoning Try equal amounts of dried sage and thyme For a richer flavor add diced apple or cooked sausage A handful of chopped nuts or dried cranberries can give color and contrast If you need to keep it dairy free use a plant butter and vegetable broth
Serving Suggestions
It is a classic with roasted turkey or chicken but try it alongside roast pork pulled barbecue or topped with a fried egg for brunch My family loves to serve it family style with extra gravy and a sprinkle of chopped parsley right before eating
Creative Twists
Chopped fresh herbs such as sage rosemary or parsley are a beautiful addition in the fall Add a cup of cooked diced butternut squash for a seasonal twist In spring try mixing in wilted greens or sweet peas for a lighter flavor
Many new cooks start with this recipe because it is so forgiving My neighbor made it the first Thanksgiving after moving away from home and said it made their apartment feel cozy and familiar The scent is like a holiday hug
Common Questions About This Recipe
- → Can I use store-bought cornbread for this stuffing?
Yes, store-bought cornbread works well. Using day-old bread prevents sogginess and helps absorb the flavors better.
- → What can I substitute for poultry seasoning?
You can use a combination of sage and thyme if you don't have poultry seasoning. Both bring a warm, herby depth to the dish.
- → Can this stuffing be made ahead of time?
Absolutely. Prepare and refrigerate the unbaked stuffing up to a day in advance. Bake just before serving for the best texture.
- → How do I prevent stuffing from becoming too dry or soggy?
Use the recommended amount of broth for moist but not soggy stuffing. Ensure the cornbread is slightly stale for the best consistency.
- → Is it possible to make this dish vegetarian?
Yes, substitute vegetable broth for chicken broth to make a vegetarian-friendly version without sacrificing flavor.