This cornbread stuffing recipe is a perfect side dish for Thanksgiving or the holidays. Full of fresh and aromatic herbs, it is flavorful and delicious.
This cornbread stuffing recipe is the Christmas side dish of my dreams. It’s a delicious combination of two of my favorite things: homemade cornbread and classic Thanksgiving stuffing. It features lightly sweet cornbread cubes tossed with flavorful herbs and aromatics and baked to a perfect golden brown. Tell me you’re not tempted to add it to your Thanksgiving menu!
Technically, this cornbread stuffing is actually cornbread dressing because it is baked in a casserole dish, not inside the turkey. That means it is totally vegetarian. and Great for moving forward.
If you’re ready to switch up the classic stuffing this holiday season, try this cornbread dip recipe. You (and everyone else at the table) will love it!
Cornbread Dressing Ingredients
Here’s what you’ll need to make this cornbread dressing recipe:
- corn breadof course! I recommend using my homemade cornbread recipe. In a pinch, your favorite cornbread mix or store-bought cornbread would work here too. You will need an 8×8 inch cornbread pan to make this dip.
- Onion, garlic and celery – These aromatics add a delicious salty flavor to the filling. You will skip them olive oil before mixing them with the cornbread.
- fresh herbs – Many cornbread dressing recipes call for a ready-made poultry seasoning mix, but I prefer to make my own with fresh herbs. Sage, rosemary or thyme, and parsley add a bold, earthy flavor to this recipe.
- vegetable broth – Moisten the filling.
- Eggs – They add moisture and bind the filling.
- melted butter – Helps the top of the filling brown and crisp in the oven.
- And salt and pepper – To make all the flavors stand out!
Find the full recipe with measurements below.
How to make cornbread filling
Dry cornbread absorbs more flavor than moist cornbread, so the first step in this cornbread filling recipe is dry the cornbread in the oven.
Cut it into cubes and spread it on a baking sheet. Bake at 375°F for 10 minutes or until lightly crisp and golden.
Meanwhile, sauté the aromatics. Cook onion and celery over medium heat for 8 to 10 minutes or until tender. Add the garlic.
Next, mix the cornbread with the seasonings. Add to a large bowl with the aromatics and sautéed herbs. Mix to combine.
moisten the filling with the eggs and 2 cups of vegetable broth. Mix well. If the filling still feels dry, add another 1/2 cup of broth to evenly moisten it. Transfer dressing mixture to a greased 9×13-inch baking dish and drizzle with melted butter.
Cover and bake the filling. for 25 minutes. Uncover and bake for another 15 to 25 minutes, or until the top is lightly crisp and golden.
Garnish with fresh parsley and enjoy!
Advance Preparation Tips
Like all the best Thanksgiving side dishes, this cornbread dressing is perfect for making ahead. You have a few options to prepare it in advance:
- Go ahead with the cornbread. Make my cornbread recipe up to 3 months in advance. Wrap it well and freeze it until you are ready to make the filling.
- Assemble the filling a few hours before serving. Spread it out in the baking dish, cover, and refrigerate until about an hour before eating. When ready to bake, uncover and drizzle with melted butter. Then bake according to the recipe.
- Do it a day in advance. Completely assemble the filling 1 day in advance and bake, covered, for 30 minutes. Store in the refrigerator overnight. Before the next day’s meal, bake the filling, covered, at 350°F until heated through, then uncover and bake until the top is slightly crispy.
How to Store Cornbread Filling
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or oven at 350°F.
How to Freeze Cornbread Filling
You can also freeze this dressing. Let cool to room temperature, then tightly cover the baking dish or transfer the dressing to freezer-safe containers. Freeze for up to 3 months.
Let the frozen filling thaw overnight in the refrigerator before reheating it in a 350°F oven. Smaller portions also reheat well in the microwave.
More Favorite Christmas Side Dishes
If you love this cornbread stuffing recipe, try one of these delicious holiday side dishes below:
Cornbread filling
serves 12
This cornbread dip is one of my favorite holiday side dishes. It’s savory and delicious, with crumbly, slightly sweet cornbread, savory aromas, and fresh herbs like sage and thyme. Find preparation instructions in the blog post above.
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Preheat the oven to 375°F and grease a 9×13-inch or similar baking dish.
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Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, or until lightly crisp and golden.
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Heat the olive oil in a large skillet over medium heat. Add the onion, celery, salt and pepper and cook for 8 to 10 minutes, or until tender. Add the garlic.
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Place toasted cornbread in a large bowl. Add the onion mixture, sage, rosemary and parsley. Stir to combine, then add 2 cups vegetable broth and the eggs and mix until the cornbread is evenly moistened. If it feels dry, add more vegetable broth as needed to moisten it. I usually use up to another ½ cup.
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Transfer to the prepared baking dish and drizzle with the melted butter. Cover and bake for 25 minutes, then uncover and bake for another 15 to 25 minutes, or until the top is lightly crisp and golden. Garnish with fresh parsley and serve.
