Cornbread Stuffing

By FoodfaithfitnessAug 21, 2024Jump to Recipe

This sweet and savory Cornbread Stuffing may just be your next Thanksgiving favorite!

Table of Contents

Fall is fast approaching, and I’m so ready for it. Wisconsin shows itself off in the fall—the colorful leaves, the harvest festivals, apple picking, and all that cliché seasonal stuff that makes me feel like I’m living in an episode of the Gilmore Girls. Fall also means I get to make some of my favorite recipes. It doesn’t get much better than a bowl of chili and a slice of cornbread, right? But what I love even more than cornbread fresh out of the oven is finding creative ways to use my leftovers.

That’s where cornbread stuffing comes in. This easy stuffing gives those stale cornbread slices a second life. It’s a delicious side dish that pairs with just about any fall meal, especially your Thanksgiving turkey. In some ways, cornbread stuffing isn’t too dissimilar to the more traditional variety. It’s got sage, celery, onions, broth, nothing out of the ordinary here. What makes this stuffing unique is the key ingredient—cornbread, which adds a slight sweetness that complements the other, more savory, ingredients.

Is Cornbread Stuffing Healthy?

Cornbread stuffing is pretty healthy, especially if the cornbread you made isn’t laden with butter. The recipe keeps the salt levels to a minimum by using unsalted butter and low-sodium broth. If you want to make this dish even healthier, swap a tablespoon of butter for olive oil instead. Making whole-grain cornbread is also a great way to increase the fiber count. And for my vegetarian friends, simply swap the chicken broth for a vegetable broth.

Dry bread = sensational stuffing

Sometimes, fresh isn’t always best. Stuffing works best with slightly stale bread. The staleness helps the bread soak up the broth without getting mushy. You’ll want to bake the cornbread at least a couple of days ahead. If you can’t wait that long, crumble up the cornbread and lightly toast the crumbles in your oven. This one extra step should dry the cornbread enough for it to have a stale-like texture.

INGREDIENTS

3 cups crumbled cornbread
2 tablespoons unsalted butter
1 medium onion, diced
1/2 cup chopped celery
2 large eggs, beaten
2 cups low-sodium chicken broth
1 tablespoon dried sage
Salt to taste
Ground black pepper to taste

INSTRUCTIONS

Preheat

Ready the oven and baking dish.

Combine

Mix cornbread with sautéed veggies and other ingredients.

Bake

Cook until golden and serve.

Devour!

FAQs & Tips

How to Make Ahead and Store

If you want to make this stuffing ahead, prepare the recipe up to the point of baking. Cover the dish tightly and store it in the fridge for up to 24 hours. Any longer, and it might get too soggy. When you’re ready to bake, bring the stuffing to room temp. Then, bake as directed. Leftovers should be fine for about 3 days in your fridge.

I like sausage in my stuffing.

I’m with you! A savory Italian sausage or even a breakfast sausage would work in this recipe. Just be sure to cook the meat thoroughly before adding it to the mix.

Can I use store-bought cornbread?

Yes, store-bought cornbread works. However, in my experience, store-bought cornbread can be more moist than my homemade cornbread. You may need to add an extra day or two to make sure the cornbread gets dry enough for you to use as stuffing. Also, choose a cornbread that’s not too sweet because that’ll mess with the flavor profile.

Serving Suggestions

This stuffing is just begging to be part of your Thanksgiving feast. I recommend serving it with other traditional yummy sides like Homemade Cranberry Sauce, Healthy Green Bean Casserole, and Mashed Potatoes. While it’s a perfect addition to your roast turkey or chicken, it works beautifully with Roasted Pork Tenderloin. I also like topping this stuffing on my Chili with a sprinkle of sharp cheddar.

Recipe