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The Best Easy Savory Southern Cornbread Stuffing

Close-up of a moist, golden slice of cornbread stuffing served on a white plate with a fork.
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Make this traditional cornbread stuffing from scratch for your holiday feast. It is moist, savory, seasoned with herbs, and pairs well with turkey and gravy.

Ingredients

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  • 1 batch prepared cornbread (about 8 cups crumbled)
  • 1 cup unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 pound Italian sausage (optional, casing removed)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 4 cups chicken or turkey broth
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped fresh parsley

Instructions

  1. Prepare your cornbread one day ahead and let it dry out slightly. Crumble the cornbread into large pieces and set aside.
  2. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  3. In a large skillet over medium heat, melt the butter. Add the onion and celery. Cook until soft, about 8 minutes.
  4. If using sausage, add it to the skillet. Break it up with a spoon and cook until browned. Drain off excess grease.
  5. Stir in the salt, pepper, sage, thyme, and rosemary into the skillet mixture. Cook for 1 minute until fragrant.
  6. In a very large bowl, combine the crumbled cornbread, the cooked sausage and vegetable mixture, and the fresh parsley. Toss gently to mix.
  7. In a separate bowl, whisk together the chicken broth and the beaten eggs.
  8. Pour the broth mixture evenly over the cornbread mixture. Toss lightly until everything is just moistened. Do not overmix.
  9. Transfer the stuffing mixture to the prepared baking dish.
  10. Bake for 35 to 45 minutes, or until the top is golden brown and the center is heated through.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, bake uncovered. For a moister result, you can cover the dish with foil for the first 25 minutes of baking.
  • If you skip the sausage, add 1 cup of chopped mushrooms with the celery and onion, and increase the broth by 1/2 cup.
  • To make this a bacon cornbread stuffing, substitute 1 cup of cooked, crumbled bacon for half of the sausage, or add it in addition to the sausage.

Nutrition

Find it online: https://kitchenslang.com/best-easy-cornbread-stuffing-recipe/