Southern Cornbread Stuffing

Southern Cornbread Stuffing

Serves 8
As an alternative, make this traditional cornbread stuffing with gluten-free or dairy-free cornbread and use gluten-free chicken broth.
  • 2 1/2 pound cornbread
  • 3 tablespoons unsalted butter or olive oil
  • 1 1/2 cup finely chopped onion
  • 3/4 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1 pound spicy chicken sausage, ground or squeezed from casing (optional)
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 2 teaspoons sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup chicken or turkey stock
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Cut cornbread into 1-inch cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.

Preheat oven to 350°F.

In a large skillet, heat butter or oil over medium low heat. Add onions, celery and carrots and cook, stirring frequently, until soft but not brown. Add sausage (if using) and cook until sausage is fully cooked through. Stir in thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread stuffing in a buttered or oiled 9x15-inch baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until top is crisp and golden.
Nutritional Info: 
Per Serving: 540 calories (240 from fat), 27g total fat, 7g saturated fat, 165mg cholesterol, 1800mg sodium, 58g carbohydrates, (6 g dietary fiber, 15g sugar), 18g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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