easy cornbread stuffing

This savory cornbread stuffing with sausage, apples and herbs will steal the show at your Thanksgiving! Easy to make ahead and great leftover.

Cornbread Stuffing

unsalted butter

milk (at room temperature)

white vinegar or lemon juice

yellow cornmeal (I use medium grind)

white whole wheat flour (or all-purpose flour)

baking powder

baking soda

salt

honey

eggs (at room temperature)

chicken broth

eggs

sweet Italian chicken sausage or turkey sausage

onion

celery (cut in small dice)

black pepper

garlic (minced (about 1 tablespoon))

cranberries

sage sage

thyme leaves thyme

parsley flakes or 1/4 cup finely chopped flat-leaf parsley

apple

Melt

Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.

Stir

In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.

Whisk

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.

Toast

Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each "row" of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don't overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.

Make the stuffing: Lightly coat a 9x13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.

Cook

In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.

Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.

Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.

Pour

Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.

To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.

Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.

https://content.jwplatform.com/videos/g1YDBePv.mp4

Easy Cornbread Dressing is moist and deliciously seasoned with onions, celery, broth, and savory herbs. Looking for the perfect cornbread stuffing recipe for your holiday meal? This classic is served on our Thanksgiving &amp; Christmas tables every year.

Simple Cornbread Stuffing

butter

celery

box stovetop cornbread stuffing mix

herb-seasoned

½ sleeve saltine crackers (crushed)

chicken

eggs (beaten)

milk

salt and pepper (to taste)

Melt butter in a large skillet over medium heat. Add celery and onion. Cook over medium-low heat until tender, about 10 minutes. (You don’t want them browned just tender)

In a measuring cup add milk and egg and beat until combined (set aside).

In a large bowl combine cornbread stuffing mix, herbed stuffing mix, saltine crackers, and celery and onion mixture. Stir to combine.

Next add in the milk and egg mixture, salt &amp; pepper to your taste.  Then slowly pour the broth/stock over the stuffing mixture and stir until completely mixed. You want the mix to be thick and very moist. A lot of this moisture will bake out as it cooks. I usually use all 6 cups of broth, but you can start with 4 cups and add to desired consistency.

Prepare Cornbread Dressing Mixture

Preheat the oven to 350°F. Butter or spray a 9x13-inch casserole dish.

Pour the mixture into the prepared baking dish.

Bake covered for 35 minutes, remove foil, and bake uncovered for another 10 to 20 minutes until golden brown and set.  Oven temperatures vary. Bake for a total of 45 minutes to 1 hour.

Oven Baked Instructions

Lightly grease or spray the slow cooker insert with cooking spray. You can also use a slow cooker liner for easy cleanup.

Pour the stuffing mixture into the prepared slow cooker, pressing gently to create an even layer.

Cover and cook on HIGH for 30 minutes, then turn down to LOW for 2.5 to 3.5 hours or until cooked through.

Slow Cooker Instructions

Wow i never thought of adding a dressing to cornbread until now! My life is better now lol

We usually serve traditional dressing at Thanksgiving dinner, but I think I will make this recipe instead this year. It looks absolutely delicious! :)

I love stuffing but never made it with cornbread and wow, it was SO delicious! Thank you!

I made a roast chicken, stuffing, and mashed potatoes (kinda like a mini Thanksgiving dinner) and this stuffing recipe was delicious.

I gave this a trial run and absolutely loved it. Definitely serving it up for Thanksgiving!

Looks incredible! We are making this for Thanksgiving and I cannot wait!

This dish is so delicious and moist. It's the perfect side for our turkey day!

I love cornbread dressing and always make an extra batch of cornbread to keep in my freezer for such occasions!

This one's a classic! It's truly my favorite Thanksgiving side dish. Thanks for the great recipe!

https://content.jwplatform.com/videos/emcWsF90.mp4

Easy Cornbread Dressing is moist and deliciously seasoned with onions, celery, broth, and savory herbs. Looking for the perfect cornbread stuffing recipe for your holiday meal? This classic is served on our Thanksgiving & Christmas tables every year.

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Simple Cornbread Stuffing

Top 2 easy cornbread stuffing recipes from across the web

The most viewed easy cornbread stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cornbread Stuffing

Simple Cornbread Stuffing

The most viewed easy cornbread stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine