Cornbread Stuffing with Sage and Butter | CookOS

Cornbread Stuffing

Name: Cornbread Stuffing with Sage and Butter
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb cornbread, cut into 1-inch cubes; ½ cup chopped yellow onion; ½ cup chopped celery; 8 tbsp (1/2 cup) salted butter; 2 garlic cloves, peeled and minced; 1 ½ tsp chopped fresh sage; 1 tsp chopped fresh thyme; 1 cup chicken or turkey broth; 1 large egg; 1 tbsp chopped parsley

Cornbread stuffing pairs cubed honey cornbread with sautéed aromatics, fresh sage, thyme, and broth for a classic sweet-savory holiday side that balances buttery richness with herbal depth.

🌍American 🏷️Classic 🏷️Cornbread 🏷️Stuffing 🏷️Holiday 🏷️Thanksgiving Side dish

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Total

1h 25m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb cornbread, cut into 1-inch cubes
½ cup chopped yellow onion
½ cup chopped celery
8 tbsp (1/2 cup) salted butter
2 garlic cloves, peeled and minced
1 ½ tsp chopped fresh sage
1 tsp chopped fresh thyme
1 cup chicken or turkey broth
1 large egg
1 tbsp chopped parsley

10 Ingredients

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Instructions

1
Place 1 lb cubed cornbread in a pan. Place ½ cup onion, ½ cup celery, and 8 tbsp butter in another pan and sprinkle with 2 garlic cloves, 1 ½ tsp sage, and 1 tsp thyme. Place the veggies in the top zone and place the cornbread in the bottom zone. Roast bottom zone at 300°F for 15 minutes, top zone at 400°F for 15 minutes.
2
Halfway through the cook, stir the cornbread for even toasting. Meanwhile, whisk together 1 cup of broth, 1 egg, 1 tbsp parsley, ½ tsp salt, and ¼ tsp black pepper in a large bowl. After the cook, remove the pans. Transfer the toasted cornbread and vegetables to the bowl with the broth and stir to combine. Set the bowl aside for 10 minutes, allowing the cornbread to absorb the broth.
3
Transfer the stuffing to a pan, cover with foil, and roast at 350°F for 30 minutes in both zones.
4
After the cook, remove the pan and remove the foil. Return the pan to roast at 350°F for an additional 30 minutes.
5
After the cook, remove the pan and set aside to rest for 5 minutes before serving.

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Tips & Notes

Pro tips

Cut cornbread into uniform 1-inch cubes and let them air-dry for 1-2 hours or toast at 300°F for 10 minutes to reduce excess moisture and prevent a soggy stuffing.
Sauté onions, celery, and garlic in butter until soft and fragrant (5-7 minutes) before combining with cornbread to build foundational flavor.
Mix the egg and broth together before adding to the cornbread mixture to ensure even hydration and binding throughout.
Bake covered at 350°F for 35-40 minutes, then uncovered for 10-15 minutes until the top is golden and slightly crispy.

Substitutions

Salted butter → unsalted butter (add ¼ tsp salt to broth)
Fresh sage and thyme → ½ tsp dried sage and ⅓ tsp dried thyme
Chicken or turkey broth → vegetable broth (maintains depth)
Yellow onion → shallots (for a slightly sweeter, more delicate flavor)

Storage & make-ahead

Store covered in the refrigerator up to 4 days; reheat covered at 350°F for 20-25 minutes until warmed through. Freeze up to 3 months before baking.

Common Questions

Can I make cornbread stuffing ahead of time?

Yes. Prepare the stuffing mixture up to 24 hours ahead, store covered in the refrigerator, and bake just before serving. Add 10-15 minutes to baking time if starting from cold.

What's the difference between stuffing and dressing?

Stuffing is cooked inside the bird; dressing is baked separately in a casserole dish. This recipe is baked as a dressing for food safety and even cooking.

Can I use store-bought cornbread?

Yes. Use about 1 pound of store-bought cornbread, cubed and lightly toasted to remove excess moisture before mixing.

How much broth should I use?

Start with 1 cup broth. The mixture should be moist but not soggy—add more broth gradually if the cornbread absorbs it quickly, or reduce if it's too wet.