Cornbread Stuffing Recipe – Southern Holiday Side with Herbs, Onion & Celery
This Cornbread Stuffing Recipe is a Southern-inspired holiday classic that brings bold flavor and cozy texture to your table. Made with crumbled cornbread, sautéed onions, celery, fresh herbs, and savory broth, it’s baked until golden and crisp on top while staying moist and tender inside. Perfect for Thanksgiving, Christmas, or any festive gathering, this stuffing pairs beautifully with roast turkey, ham, or chicken. Customize it with sausage, cranberries, or pecans for a personal twist on tradition.
Equipment
- Large skillet
- Mixing bowls
- Baking dish (9x13 inch)
- Whisk
- Wooden spoon or spatula
Ingredients
- 6 cups day-old cornbread, crumbled or cubed
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ cup chopped fresh parsley
- 2 eggs, lightly beaten
- 2–3 cups chicken or vegetable broth
- Optional: ½ lb cooked sausage, ½ cup chopped pecans, ½ cup dried cranberries
Instructions
- Dry the Cornbread If not already dry, toast cornbread cubes at 300°F (150°C) for 15–20 minutes until firm.
- Sauté Aromatics In a skillet, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5–7 minutes. Stir in herbs and optional sausage.
- Mix the Base In a large bowl, combine cornbread, sautéed mixture, parsley, and any add-ins. Whisk eggs and broth together, then pour over cornbread. Gently fold until evenly moistened.
- Bake Transfer to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake another 15 minutes until golden on top.
- Rest & Serve Let sit for 10 minutes before serving to allow flavors to settle.
Notes
- Use gluten-free cornbread mix for GF version
- For vegetarian, skip sausage and use veggie broth
- Add jalapeños or chorizo for a spicy twist
- Sweet-savory option: add apples, dried fruit, or maple drizzle
- Make ahead: assemble and refrigerate up to 24 hours before baking
- Freeze after baking: wrap tightly and reheat with foil