Best Cornbread Stuffing Recipe

5 from 5 votes

This savory cornbread stuffing recipe is a perfect side dish to serve for Thanksgiving or any other winter holidays. It combines both cornbread and French bread to make the most chewy, moist, flavorful, and delicious stuffing.

Prep Time1 20

Cook Time1

Total Time2 20

Course: Side Dish

Cuisine: American

Servings: people

Calories: 631kcal

Author: The Carefree Kitchen

Ingredients

Bread for Stuffing

8 cups bread cubed (about 3 large loaves of bread)
8 cups cornbread cubed (one recipe of Homemade Cornbread or store bought)

Ingredients for Stuffing

1/2 cup butter
2 cups onion 1/2" dice
2 cups celery 1/2" dice
3 teaspoons poultry seasoning
1 teaspoon thyme fresh chopped
1 teaspoon sage fresh chopped
1 teaspoon rosemary fresh chopped
2 teaspoons salt
1/2 teaspoon black pepper
2 large eggs
3-4 cups chicken broth
1 tablespoon parsley fresh chopped

US Customary - Metric

Instructions

Homemade Breadcrumbs

Preheat oven to 250 degrees F.
Using a serrated bread knife, cut the bread and cornbread into roughly 1/2" to 3/4" cubed pieces and lay them on a baking sheet in a single layer.
Bake in a 250-degree oven for about an hour, tossing them a few times to make sure they dry all the way through. Remove from the oven and set aside while you prepare the rest of the stuffing.

Making Cornbread Stuffing

Preheat the oven to 350 degrees F.
In a large pot over medium heat, add the butter and melt. Add onion and celery and cook, stirring frequently, until tender and translucent—about 8 minutes.
Add the poultry seasoning, thyme, sage, rosemary, salt, and 2 cups of the chicken broth. Next, add the eggs and whisk until combined.
Put the dry cubed bread and cornbread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. Gently fold the ingredients together—it should be moist but there should be no standing liquid. If it seems dry, add up to 2 more cups of chicken broth.
Spray a 9" x 13" baking dish with nonstick cooking spray and spread the stuffing evenly into the prepared dish.
Bake in a preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. The top should be lightly golden brown.
Remove from the oven and top with chopped fresh parsley before serving warm. Enjoy!

Notes

Storing leftovers: cover with plastic wrap, or transfer to an airtight container, and store in the fridge for up to 5 days, or in the freezer for up to 2 months.

Make-ahead tips: this stuffing can be prepared the day before, covered, and stored overnight in the fridge. The next day, pull the baking dish out to room temperature while you preheat the oven and then bake as directed.

Reheating: reheat in the microwave or a preheated 350 degree oven.

Nutrition