The Ultimate Cornbread Stuffing: A Thanksgiving Showstopper
Thanksgiving is all about the feasts, the family, and, let’s be honest, the food! And nothing says Thanksgiving quite like a hearty stuffing. This cornbread stuffing recipe is a family favorite, passed down through generations, and guaranteed to be the star of your Thanksgiving dinner table. It’s comfort food at its finest – easy to make, incredibly flavorful, and sure to impress even the pickiest eaters. Get ready to elevate your holiday meal with this deliciously addictive dish!
Why You’ll Love This Cornbread Stuffing
- Easy to make: This recipe is foolproof and perfect for beginner cooks.
- Incredibly flavorful: The sweetness of the cornbread perfectly complements the savory herbs and vegetables.
- Family-friendly: Even the kids will ask for seconds!
- Perfect side dish: Pairs well with turkey, ham, or any Thanksgiving main course.
- Make-ahead friendly: Prepare it a day in advance to save time on Thanksgiving Day.
- Versatile: Easily customizable to suit your taste preferences.
Ingredients for Cornbread Stuffing
- 1 (12-ounce) package cornbread mix, prepared according to package directions
- 1 loaf (1 pound) day-old bread (French or Italian), cut into 1-inch cubes
- 1 cup butter
- 1 large onion, chopped
- 2 cups celery, chopped
- 1 pound sausage, cooked and crumbled (optional – can be made vegetarian or vegan )
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 large eggs, lightly beaten
- Salt and pepper to taste
Substitutions:
- For a gluten-free version, use gluten-free cornbread and gluten-free bread.
- For a vegan version, use vegan cornbread, vegan bread, vegan sausage alternative, and vegetable broth. You can also replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
How to Make Cornbread Stuffing
Step-by-Step Instructions
- Prepare the Cornbread: Bake the cornbread according to the package instructions. Let it cool completely, then crumble it into a large bowl.
- Prepare the Bread: Spread the cubed bread on a baking sheet and toast in a 350°F (175°C) oven for about 10-15 minutes, or until lightly golden and dry. This helps prevent the stuffing from becoming soggy. Add the toasted bread to the bowl with the crumbled cornbread.
- Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Combine Ingredients: Add the cooked sausage (if using), sage, thyme, and rosemary to the skillet. Cook for another minute, stirring frequently, until fragrant.
- Mix Wet and Dry Ingredients: Pour the vegetable mixture over the cornbread and bread cubes. Gently toss to combine.
- Add Broth and Eggs: In a separate bowl, whisk together the chicken broth (or vegetable broth) and eggs. Pour the mixture over the bread mixture. Gently toss until everything is evenly moistened. Be careful not to overmix.
- Season: Season with salt and pepper to taste.
- Bake or Stuff: You can either bake the stuffing in a greased 9×13 inch baking dish for 30-40 minutes, or until golden brown and heated through. Alternatively, use it to stuff your turkey – adding about 20-25 minutes of cooking time to the overall turkey roasting time. Ensure the stuffing reaches an internal temperature of 165°F (74°C) to be safe for consumption.
Pro Tips & Variations
- Don’t overmix: Overmixing can make the stuffing dense. Gently toss everything together.
- Adjust the moisture: If the stuffing seems too dry, add a little more broth. If it seems too wet, let it sit for a few minutes to absorb some of the liquid.
- Experiment with herbs: Try adding other herbs like parsley, marjoram, or savory.
- Add nuts or dried fruit: For extra texture and flavor, add chopped pecans, walnuts, or dried cranberries.
- Spicy kick: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
Serving Suggestions
This cornbread stuffing is the perfect Thanksgiving side dish and pairs wonderfully with a variety of other Thanksgiving goodies. Here are a few ideas:
- Roasted turkey with gravy
- Mashed potatoes
- Green bean casserole
- Cranberry sauce
- Sweet potato casserole
Storage & Reheating
Storage: Store leftover cornbread stuffing in an airtight container in the refrigerator for up to 3 days.
Freezing: You can also freeze the stuffing for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating: Reheat the stuffing in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Add a little broth if it seems dry. You can also microwave individual portions.
FAQ about Cornbread Stuffing
Q: Can I make this stuffing ahead of time?
A: Absolutely! You can prepare the cornbread stuffing a day in advance. Just assemble all the ingredients, cover tightly, and refrigerate. Add about 10-15 minutes to the baking time when you’re ready to cook it.
Q: What if I don’t have day-old bread?
A: You can use fresh bread, but it’s best to dry it out slightly. Cube the bread and spread it on a baking sheet. Bake in a 350°F (175°C) oven for 10-15 minutes, or until lightly toasted. This will prevent the stuffing from becoming too soggy. This is important for the correct Thanksgiving sides texture!
Q: Can I make this recipe vegetarian?
A: Yes, replace the chicken broth with vegetable broth and omit the sausage. You can add other vegetables like mushrooms or bell peppers for added flavor and texture. Consider vegan thanksgiving options for alternatives!
Q: What if my stuffing is too dry?
A: If your thanksgiving stuffing seems dry, add a little more broth, a few tablespoons at a time, until it reaches the desired consistency.
Q: Can I prepare this as a Thanksgiving casserole?
A: Yes, Absolutely! This cornbread stuffing can be prepared as the perfect addition to you Thanksgiving casserole dished. This will be a hearty and delicious option instead of a typical stuffing.
Final Thoughts on Cornbread Stuffing
This cornbread stuffing recipe is a Thanksgiving essential! It’s a guaranteed crowd-pleaser that will have everyone asking for seconds. With its easy preparation and customizable ingredients, you can tailor it to suit your taste preferences and dietary needs. We hope you make this recipe a part of your annual Thanksgiving menu!
Don’t forget to save this recipe to your Pinterest board for Thanksgiving recipes to make! And if you try it, please leave a comment below and let us know how it turned out. Subscribe to our newsletter for more delicious recipes and Thanksgiving entertaining ideas!
Cornbread Stuffing
Equipment
- Baking dish,
- skillet,
- Mixing bowl
Ingredients
Main Ingredients
- 1 package cornbread mix 12-ounce, prepared according to package directions
- 1 loaf day-old bread 1 pound (French or Italian), cut into 1-inch cubes
- 1 cup butter
- 1 large onion chopped
- 2 cups celery chopped
- 1 pound sausage cooked and crumbled (optional – can be made vegetarian or vegan)
- 1 tsp dried sage
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 large eggs lightly beaten
- salt and pepper to taste
Instructions
- Bake the cornbread according to the package instructions. Let it cool completely, then crumble it into a large bowl.
- Spread the cubed bread on a baking sheet and toast in a 350°F (175°C) oven for about 10-15 minutes, or until lightly golden and dry. Add the toasted bread to the bowl with the crumbled cornbread.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Add the cooked sausage (if using), sage, thyme, and rosemary to the skillet. Cook for another minute, stirring frequently, until fragrant.
- Pour the vegetable mixture over the cornbread and bread cubes. Gently toss to combine.
- In a separate bowl, whisk together the chicken broth (or vegetable broth) and eggs. Pour the mixture over the bread mixture. Gently toss until everything is evenly moistened. Be careful not to overmix.
- Season with salt and pepper to taste.
- Bake the stuffing in a greased 9×13 inch baking dish for 30-40 minutes, or until golden brown and heated through. Alternatively, stuff the turkey with the mixture, ensuring the internal temperature of the stuffing reaches 165°F (74°C).
