Nothing says holiday comfort quite like a warm dish of Thanksgiving Cornbread Stuffing. I still remember the first time I tasted it at my grandmother’s table—the sweet cornbread combined with savory herbs and tender vegetables created the perfect harmony. This Southern-inspired twist on a classic side dish adds richness, warmth, and texture to any Thanksgiving spread, making it a must-have for your holiday table.
Ingredients
6 cups cornbread, cubed and lightly toasted
1 onion, finely diced
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1/2 cup unsalted butter
2 cups chicken or vegetable broth
2 eggs, beaten
2 tsp poultry seasoning
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped, for garnish
Instructions
Preheat oven to 350°F (175°C). In a skillet, melt butter and sauté onion, celery, carrots, and garlic until softened. In a large bowl, combine cornbread cubes, sautéed vegetables, poultry seasoning, sage, thyme, salt, and pepper. Pour in broth and stir gently until cornbread is moist but not soggy. Mix in beaten eggs. Transfer mixture into a greased baking dish and bake for 30–35 minutes, until golden on top and set in the center. Garnish with parsley before serving warm.
Substitutions
Use gluten-free cornbread if needed. Replace chicken broth with vegetable broth for a vegetarian version. Add sausage or bacon for extra richness. Toss in dried cranberries or pecans for festive sweetness and crunch.
Equipment
Large mixing bowl
Skillet
Baking dish
Wooden spoon
Oven
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked stuffing for up to 2 months. Reheat covered in oven.
Reheating: Warm in oven at 325°F until hot, or microwave individual servings.
Top Tips
Toast cornbread cubes beforehand for better texture. Don’t oversaturate with broth—the stuffing should be moist, not mushy. Let the stuffing rest a few minutes before serving for clean slices. Fresh herbs elevate the flavor beautifully.
FAQs
Can I make this ahead of time? Yes, assemble stuffing the day before, cover, and refrigerate. Bake just before serving.
Can I stuff the turkey with this? Absolutely, though baking separately ensures a crispier top.
What’s the difference between stuffing and dressing? Stuffing is cooked inside the bird, dressing is baked separately.
Can I make it vegan? Yes, use plant-based butter, vegetable broth, and skip the eggs.