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Finished Cornbread Stuffing in a large baking pan with golden cornbread and bread cubes, celery, onion, and herbs, with a wooden spoon holding a serving.
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Cornbread Stuffing Recipe

My cornbread stuffing recipe blends cornbread and baguette and bakes them together with butter, fresh sage, and parsley. It's a crispy topped, golden stuffing you can freeze a month ahead.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Side Dish
Cuisine: American
Servings: 8
Calories: 1358kcal
Author: Shauna

Ingredients

  • 8 cups cubed baguette dried out
  • 6 cups cubed cornbread dried out
  • ½ cup unsalted butter
  • 1 cup celery diced (about 4 stalks)
  • 1 medium white onion diced
  • 1 tablespoon garlic minced
  • 4 cups chicken stock low-sodium
  • 2 tablespoons Italian seasoning
  • 1 teaspoon cracked black pepper
  • ½ teaspoon salt
  • ½ cup fresh parsley chopped
  • ¼ cup fresh sage chopped

Instructions

  • Dry out the baguette and cornbread cubes before you begin. Cut them into cubes and leave them uncovered on the counter for about 12 hours, or spread them on a baking sheet and bake at 200°F, checking every 10 minutes until dry.
  • Preheat the oven to 350°F.
  • Place the bread cubes in a large bowl, 5 quarts or bigger. Set aside.
    Dried cornbread cubes and dried baguette cubes divided in a large mixing bowl for making homemade Cornbread Stuffing.
  • In a frying pan over medium-high heat, cook the butter, celery, onion, and garlic until tender, 2 to 3 minutes.
  • Reduce the heat to medium-low. Add the chicken stock, Italian seasoning, pepper, salt, parsley, and sage. Stir together and simmer over low heat for 5 minutes.
    Chicken broth being poured into a skillet of cooked celery, onion, parsley, sage, and seasonings while preparing Cornbread Stuffing.
  • Pour half the broth mixture over the bread cubes and toss to combine. Pour the remaining half over and toss again.
    Cornbread and bread cubes topped with the cooked celery, onion, and herb mixture in a large bowl while preparing Cornbread Stuffing.
  • Transfer to a 9x13 baking pan. Bake for 25 to 30 minutes, until the top begins to brown and looks slightly crisp.
    Prepared Cornbread Stuffing mixture spread evenly in a large baking pan before baking.
  • Serve warm.
    Finished Cornbread Stuffing in a large baking pan with golden cornbread and bread cubes, celery, onion, and herbs, with a wooden spoon holding a serving.

Notes

  • Dried bread is essential. Fresh bread turns to mush once the stock goes in.
  • Keep the cubes no bigger than an inch so they dry all the way through.
  • Cover the pan with foil for a softer stuffing and remove it for the last 10 minutes. Leave it uncovered for a crisp top throughout.
  • This can be baked, cooled, and frozen up to a month ahead. Thaw fully before reheating.

Nutrition

Calories: 1358kcal | Carbohydrates: 218g | Protein: 38g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 2857mg | Potassium: 757mg | Fiber: 10g | Sugar: 42g | Vitamin A: 1048IU | Vitamin C: 7mg | Calcium: 534mg | Iron: 13mg