This cornbread stuffing recipe is a perfect side dish for Thanksgiving or the holidays. Filled with fresh herbs and aromatics, it’s savory and delicious.
This cornbread stuffing recipe is the holiday side dish of my dreams. It’s a delicious mashup of two of my favorite things: homemade cornbread and classic Thanksgiving stuffing. It features lightly sweet cubes of cornbread tossed with savory herbs and aromatics and baked to golden brown perfection. Tell me you’re not tempted to add it to your Thanksgiving menu!
Technically, this cornbread stuffing is actually cornbread dressing because it bakes in a casserole dish, not inside the turkey. That means that it’s totally vegetarian and great for making ahead.
If you’re ready for a change from classic stuffing this holiday season, try this cornbread dressing recipe. You (and everyone else at the table) will love it!
Cornbread Dressing Ingredients
Here’s what you’ll need to make this cornbread dressing recipe:
- Cornbread, of course! I recommend using my homemade cornbread recipe. In a pinch, your favorite cornbread mix or store-bought cornbread would work here too. You’ll need one 8×8-inch pan of cornbread to make this dressing.
- Onion, garlic, and celery – These aromatics add delicious savory flavor to the stuffing. You’ll sauté them in olive oil before mixing them with the cornbread.
- Fresh herbs – Many cornbread dressing recipes call for a pre-made poultry seasoning mix, but I prefer to make mine with fresh herbs. Sage, rosemary or thyme, and parsley add bold, earthy flavor to this recipe.
- Vegetable broth – It moistens the stuffing.
- Eggs – They add moisture and bind the stuffing together.
- Melted butter – It helps the top of the stuffing become brown and crisp in the oven.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Cornbread Stuffing
Dry cornbread absorbs more flavor than moist cornbread does, so the first step in this cornbread stuffing recipe is to dry out the cornbread in the oven.
Cut it into cubes and spread it on a baking sheet. Bake at 375°F for 10 minutes, or until lightly crisp and golden brown.
Meanwhile, sauté the aromatics. Cook the onion and celery over medium heat for 8 to 10 minutes, or until soft. Stir in the garlic.
Then, toss the cornbread with the seasonings. Add it to a large bowl with the sautéed aromatics and herbs. Toss to combine.
Moisten the stuffing with the eggs and 2 cups of the vegetable broth. Mix well. If the stuffing still feels dry, add up to another 1/2 cup broth to evenly moisten it. Transfer the dressing mixture to a greased 9×13-inch baking dish and drizzle with the melted butter.
Cover and bake the stuffing for 25 minutes. Uncover and bake for another 15 to 25 minutes, or until the top is lightly crisp and golden brown.
Garnish with fresh parsley, and enjoy!
Make-Ahead Tips
Like all the best Thanksgiving side dishes, this cornbread dressing is perfect for making ahead. You have a few options for prepping it in advance:
- Get ahead on the cornbread. Make my cornbread recipe up to 3 months in advance. Wrap it tightly and freeze until you’re ready to make the stuffing.
- Assemble the stuffing a few hours before serving. Spread it in the baking dish, cover, and refrigerate until an hour or so before your meal. When you’re ready to bake, uncover and drizzle on the melted butter. Then, bake according to the recipe.
- Make it a day ahead. Fully assemble the stuffing 1 day in advance and bake it, covered, for 30 minutes. Store in the refrigerator overnight. Before your meal the next day, bake the stuffing, covered, at 350°F until warmed through, then uncover and bake until the top is lightly crisp.
How to Store Cornbread Stuffing
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or a 350°F oven.
How to Freeze Cornbread Stuffing
You can also freeze this dressing. Allow it to cool to room temperature, then tightly cover the baking dish or transfer the dressing to freezer-safe containers. Freeze for up to 3 months.
Let frozen stuffing thaw overnight in the fridge before reheating in a 350°F oven. Smaller portions also reheat well in the microwave.
More Favorite Holiday Side Dishes
If you love this cornbread stuffing recipe, try one of these delicious holiday side dishes next:
Cornbread Stuffing
Serves 12
This cornbread dressing is one of my favorite holiday side dishes. It’s flavorful and delicious, featuring lightly sweet, crumbly cornbread, savory aromatics, and fresh herbs like sage and thyme. Find make-ahead instructions in the blog post above.
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Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish.
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Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, or until lightly crisp and golden brown.
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Heat the olive oil in a large skillet over medium heat. Add the onion, celery, salt, and pepper and cook for 8 to 10 minutes, or until soft. Stir in the garlic.
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Place the toasted cornbread in a large bowl. Add the onion mixture, the sage, rosemary, and parsley. Stir to combine, then add 2 cups of the vegetable broth and the eggs and mix until the cornbread is evenly moistened. If it feels dry, add more vegetable broth as needed to moisten it. I typically use up to another ½ cup.
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Transfer to the prepared baking dish and drizzle with the melted butter. Cover and bake for 25 minutes, then uncover and bake for another 15 to 25 minutes, or until the top is lightly crisp and golden. Garnish with fresh parsley and serve.
