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The Ultimate Savory Southern Cornbread Stuffing

A golden-brown baked cornbread stuffing, shaped like a round loaf, with a piece removed to show the moist, herby interior.
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Make this classic Southern cornbread stuffing, also known as dressing, for your holiday table. It features a moist interior, a slightly crisp top, and savory herbs.

Ingredients

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  • 6 cups crumbled day-old cornbread (unsweetened preferred)
  • 1 cup crumbled day-old white bread
  • 1 cup crumbled day-old whole wheat bread
  • 1 cup (2 sticks) unsalted butter
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 pound mild Italian sausage, casings removed (optional)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 4 large eggs
  • 2 1/2 cups chicken broth
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onion and celery. Cook until softened, about 8 minutes.
  3. If using sausage, add it to the skillet. Cook, breaking it up with a spoon, until browned. Drain off excess grease.
  4. Stir the dried sage, thyme, salt, pepper, and paprika into the vegetable and sausage mixture. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the crumbled cornbread and white bread crumbs. Pour the hot sausage and vegetable mixture over the bread crumbs and toss gently to combine.
  6. In a separate medium bowl, whisk together the eggs, chicken broth, and milk until blended.
  7. Pour the liquid mixture over the bread mixture. Toss everything carefully until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish.
  9. Bake for 40 to 50 minutes, or until the top is golden brown and the center is set.
  10. Let the cornbread stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, bake uncovered. For a moister result, cover the dish with foil for the first 30 minutes of baking.
  • You can prepare this recipe a day ahead. Cover and refrigerate the assembled, unbaked stuffing. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
  • If you skip the sausage, increase the butter by 2 tablespoons and add 1 cup of chopped mushrooms with the onions and celery for depth of flavor.

Nutrition

Find it online: https://fooddexterity.com/ultimate-cornbread-stuffing-recipe/