cornbread stuffing recipe

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.

Cornbread Stuffing with Cranberries and Pecans 

unsalted butter

cornmeal

flour

baking powder

baking soda

sea salt

honey

buttermilk (sub yogurt, mixed

eggs

Cornbread (from above)

shallots

celery, 2-3 ribs chopped small

fennel bulb, 1 medium bulb, chopped small

fresh sage, minced

fresh rosemary, minced

thyme leaves

black pepper

sea salt

white wine

pecans,

cranberries

chicken stock or vegetable broth

parsley

Preheat oven to 400 F.  Place cast iron skillet (or other baking dish) in the oven.

Whisk together cornmeal, flour, baking powder, baking soda and salt.

Remove skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a bowl.  Now your skillet is buttered and warm.  This will make a nice crust on your cornbread.

Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.

Pour flour mixture into the wet ingredients and gently mix until just combined.

Pour cornbread batter into the skillet, and spread out evenly.  Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.

Make the Cornbread ( Tip: Do this a day ahead!) 

Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes.

Sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant.  Add white wine and turn up the heat for 2 minutes more, cooking it off.  Turn heat off.

Whisk the egg with 1 cup of chicken broth.

In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture.

Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth mixture if needed to further moisten.

Bake covered at 375 F for 30 minutes.  Remove the cover and bake for 15 more minutes, until golden and puffed.

Make the Stuffing

Made this for Thanksgiving today and it was absolutely delicious! I didn't have the fennel so I left it out, and used about 3/4 of the stick of butter and it still turned out splendid. Everyone raved about it. Thanks for the wonderful recipe!

Loved it! I tried this recipe for a Thanksgiving get together and it was a HUGE hit. It will definitely be a go-to for us going forward. Thanks for another great recipe!

https://content.jwplatform.com/videos/XCHElOrJ.mp4

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious! The perfect addition to your holiday table. This recipe can easily be made a day ahead of baking. Vegetarian and Gluten-Free adaptable.

Cornbread Stuffing Video

A Southern Cornbread Dressing Recipe made with homemade cornbread, French bread, ground sausage, and dried cranberries with fresh herbs like rosemary, thyme, and sage.

Southern Cornbread Dressing

cornbread

bread

pork

unsalted butter (12 tablespoons)

onion

celery

sage

thyme

Italian parsley

rosemary

salt

chicken broth (see notes)

yellow cornmeal

all-purpose flour

sugar

milk

vegetable oil

Preheat oven to 400 degrees. Grease a 10-inch cast iron skillet or an 8&#215;8-inch baking dish. 

In a large bowl whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, egg, and vegetable oil and stir well to combine with a spoon. Pour into the prepared pan. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool for 30 minutes before slicing it into 1-inch pieces.

Place the cornbread chunks and French bread chunks on a baking sheet covered with parchment paper. Place in a 275 degrees oven for about 30-45 minutes tossing every 10 minutes until the bread is dry and stale. 

Meanwhile, brown the pork sausage in a large skillet over medium heat. When is about halfway through the browning process add the butter, onions, and celery. Continue cooking until the onions and celery are soft. Remove from the heat and let it cool a bit. 

Preheat oven to 350 degrees. Grease a 9&#215;13-inch baking dish. 

Add the dried cubed bread to a large bowl. Top the cubed bread with the sausage mixture, dried cranberries, fresh herbs, kosher salt, and fresh ground black pepper.

Add about 1/2 cup of chicken broth at a time and the beaten eggs alternating between the two and tossing to coat. The key to good stuffing is to lightly moisten it. You do not want it soggy or dry.

Spoon the stuffing into a greased 9&#215;13-inch casserole. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes or until golden brown on top. 

This is just the perfect side dish for Thanksgiving! So good!

All the delicious flavors that I like in on dish! It looks amazingly delicious!

The flavors in this dressing are amazing. Anything with lots of herbs is good for me.

Such a wonderful option for the upcoming holidays! This cornbread dressing was so good, especially with all of those fresh herbs.

Cornbread makes for such a delicious stuffing. Love the warm flavors in this recipe!

This deserves a spot on my Thanksgiving menu this year! AHH-mazing!

This cornbread stuffing is going to easily become a holiday side dish staple. I love the sweetness from the cornbread mixed with the other savory ingredients together.

This gluten free cornbread stuffing recipe will revolutionize your holiday (or everyday!) table. It’s rich and savory with onion, celery, sage and thyme, with irresistible sweetness from cornbread. It’s technically a cornbread dressing since it’s baked in its own dish, giving it a delicious crispy top, but you could stuff it inside a turkey or chicken (or roasted squash—see the tips below) if you prefer. You’ll need to start by making a batch of this Easy Skillet Cornbread (which can be made with gluten-free flour or regular flour). You can make the cornbread the day before (cover it and let it sit at room temperature), or you can make it months ahead and freeze it! For a vegetarian stuffing, use vegetable broth instead of chicken broth.

Ultimate Cornbread Stuffing Recipe (Gluten Free!)

Skillet Cornbread (recipe link in header)

Cooking spray

olive oil

onion,

celery,

Salt and black pepper

garlic clove,

low-sodium chicken or turkey broth

egg, lightly beaten

kosher salt,

butter,

Make a batch of the skillet cornbread and let it cool (you can make the cornbread the day before, or you can even make it a month or two ahead and freeze it!).

Cut the cornbread into 1 1/2- to 2-inch cubes (you should have about 10-11 cups). Put the cornbread cubes into a large bowl.

Preheat the oven to 350˚F (175˚C). Spritz a 9x13-inch baking dish with cooking spray or rub it with butter.

Make the cornbread

Heat the olive oil in a large skillet over medium heat. Add the onion and celery, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are golden and tender, about 5 minutes. Add the garlic, sage and thyme. Cook, stirring, until fragrant, about 1 minute. Scrape the aromatics into the bowl with the cornbread.

Cook the aromatics

Add the chicken broth, milk, egg, parsley, kosher salt and pepper to taste. Fold to combine (some of the cornbread will crumble and that’s okay, but try to keep some cubes intact). Transfer the mixture to the baking dish and dot with the butter. Cover tightly with aluminum foil and bake 30 minutes.

Remove the foil, increase the oven temperature to 400˚F (200˚C), and continue baking until lightly toasted and golden brown on top, about 15-20 minutes longer. Serve warm.

Assemble and bake

This is the best stuffing I have ever tasted!  I halved the recipe and cannot wait to make the other half soon!

As a GF girl, it's been hard to find really good stuffing. I've used all the boxed brands but this year, decided to make my own. I'd planned on traditional but when my dad said he was making cornbread stuffing for his dinner, the challenge was accepted!  I found this recipe, tried it and LOVED IT.  It was a hit at my house!  Thank you! I look forward to making this again.

It's always handy to have a good Stovetop cornbread stuffing recipe because that way you can make stuffing even if it's not for Thanksgiving!

How To Make: Stovetop Cornbread Stuffing Recipe

6 oz boxes Stovetop Cornbread Stuffing Mix

2.5 c water, chicken stock, turkey stock or vegetable broth

c onion, finely chopped

c celery, finely chopped

c pecans, rough chopped

c Italian parsley, finely chopped

c fresh Sage, chopped

eggs, beaten

Grease a 13 x 9 baking dish and set aside. If you want to use a souffle dish, see tips above.

In a large skillet, melt the butter over medium heat and add the onions and celery. Cook until the onions become translucent, about 5 minutes.

Stir in the dried cranberries, pecans, and fresh herbs. Add a few grinds of black pepper.

In a large mixing bowl, combine the stuffing mix with the cranberry mixture. Stir in the water or stock and the beaten eggs.  Mix well and then let the mixture set until the liquid is absorbed.

Transfer to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and slightly crisp. However, I like mine very crisp so I let it bake longer.

This looks yummy - and super easy to make.

A fast and easy cornbread stuffing recipe that&#039;s savory, flavorful, and perfect for the Thanksgiving table!

Easy Cornbread Stuffing

corn bread mix

celery (chopped)

onion (chopped)

eggs (lightly beaten)

chicken broth

Black pepper (to taste)

Prepare the corn bread mix according to package directions. Cool completely, then chop or crumble into a large bowl.

Preheat the oven to 350 degrees F. Spray a 1 to 2-quart baking dish with cooking spray; set aside.

In a skillet set over medium heat, melt the butter. Saute the celery and onion for 4-5 minutes, until softened.

Add the vegetables to the bowl with the cornbread. Sprinkle the seasonings over and toss to combine. Whisk the eggs into the chicken broth, then pour over the contents of the bowl, mixing gently until well combined.

Transfer to the prepared baking dish and bake for 25-30 minutes.

Awesome! I avoided making stuffing because I thought it would be messy. I made this using gluten free cornbread and substituted some of the herbs for what I had and now there's no need to depend on store bought. Thank you!

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