Savory cornbread stuffing with celery, onion, sage, and herbs for a classic Southern Thanksgiving side.
Prep 20 min • Cook 40 min • Serves 8
Estimate only. Actual cost varies by store, brand, season, and location.
Recommended for this recipe
The exact size this stuffing needs for a golden top and moist center.
Bakes the cornbread with crisp edges before it becomes stuffing.
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Ingredients
- 8 cups crumbled cornbread
- 2 cups dried bread cubes
- 5 tbsp butter
- 1 onion, diced
- 3 celery stalks, diced
- 2 tsp rubbed sage
- 1 tsp dried thyme
- 2½ cups chicken broth
- 2 eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat oven to 350°F and butter a 9×13-inch baking dish.
- Cook onion and celery in butter until soft.
- Combine cornbread, bread cubes, vegetables, sage, thyme, salt, and pepper.
- Stir in broth and beaten eggs until evenly moistened.
- Bake 35–40 minutes until golden on top.
Tips for the best results
Use fresh ingredients, taste and adjust seasoning as you cook, and prepare make-ahead components early when possible to keep Thanksgiving day simple.
Shop this recipe
Room to fold 10 cups of cornbread and bread cubes without crushing them.
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