November 23rd, 2010

Classic Cornbread Stuffing

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I am of the opinion that the stuffing is the best part of Thanksgiving dinner! My mom used to start saving bread ends well before Thanksgiving so she’d have plenty to make this Classic Cornbread Stuffing.

Classic Cornbread Stuffing

I usually end up just cubing a loaf of bread and toasting it in the oven to get that nice, dried out bread that is perfect for stuffing.

You want to start with dry bread so it can soak up all of the savory herbs and seasonings.

For the cornbread component of the recipe, I often whip up a pan of cornbread using a Jiffy mix. If I’m feeling extra industrious I’ll make a pan of Homesteader Cornbread from scratch.

But honestly, once it get’s into the stuffing, you can’t tell the difference between the box mix cornbread and homemade.

Classic Cornbread Stuffing

And really, we could all use a few shortcuts in the kitchen when it comes to making a holiday meal.

There are a thousand recipes and methods for making stuffing, but this is the recipe I learned to make by watching and helping my mom in the kitchen. 

I’m probably biased, but of all the versions I’ve tried, it’s still the best!

Be sure to save this Classic Cornbread Stuffing recipe to your favorite Pinterest board for later.

 

Classic Cornbread Stuffing

Classic Cornbread Stuffing

Preparation 15 min Cook Time 1 hour Total Time 1 hr 15 mins
Serves 6     adjust servings

Classic Thanksgiving stuffing made with cornbread and savory herbs and spices. Just like grandma used to make!

Ingredients

  • 1/2 cup butter
  • 8-10 cups dried bread cubes
  • 1 9-inch pan cornbread (from a mix or your favorite recipe)
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 3-4 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 teaspoon dry rosemary leaves
  • 2 teaspoons ground sage
  • 2-3 cups chicken broth
  • 2 eggs, beaten
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat oven to 350 degrees. Crumble cornbread into a large bowl with dried bread; set aside.
  2. In a large saute pan over medium heat, melt butter. Add onion, shallot, garlic, celery, thyme, rosemary and sage and cook for about 8-10 minutes or until vegetables are tender.
  3. Pour butter and vegetables over bread mixture and stir gently.
  4. Stir in 2 cups of broth and mix well. Taste and adjust seasonings before stirring in beaten eggs. Add additional broth as desired for moistness. Stir in parsley.
  5. Spoon stuffing into a large casserole dish or 9×13 baking dish. Cover and bake for 40-45 minutes, or until heated through. Uncover and bake 10-15 minutes more, or until stuffing is lightly browned.

Recipe Notes

Equipment you'll need to make this recipe:

Check out more of my essential kitchen tools, plus favorite cookbooks and what's in my pantry.

2 reviews

 

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Who Dished It Up First: Like many family recipes, it’s hard to say, but my mom learned to make it from her mother-in-law, who was a wonderful cook and hostess.

I’m not sure there is actually a written version of this recipe. This is my best guess at ingredients and measurements.  Feel free to adjust the quantities and seasonings to suit your tastes.

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Comments

  1. Family recipes are the best ones.

    Hope you have a wonderful Thanksgiving with your friends and family!
    ~ingrid

  2. I have many memories of making stuffing with my mom in the kitchen. Thank you for sharing another delicious recipe. I just awarded you the lovely blog award on my blog. Please copy and paste it from my site and award it to 15 deserving bloggers 🙂

  3. Looks delicious! Do you think it is possible to make the stuffing a night ahead?

  4. What temperature should the oven be set to?

 

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