product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Southern Cornbread Stuffing

Serves 8
Time 5 hr
As an alternative, make this traditional cornbread stuffing with gluten-free or dairy-free cornbread and use gluten-free chicken broth.
Special Diets:
Ingredients
  • 2 1/2 pounds cornbread
  • 3 tablespoons unsalted butter or extra-virgin 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 fine sea salt
  • 1 teaspoon ground black pepper
  • 1 cup low-sodium chicken or turkey stock
Method

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 the 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 9x13-inch baking dish. 

Cover and bake 20 minutes. 

Uncover and bake an additional 20 minutes or until top is crisp and golden.

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.
  • 2 1/2 pounds cornbread
  • 3 tablespoons unsalted butter or extra-virgin 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 fine sea salt
  • 1 teaspoon ground black pepper
  • 1 cup low-sodium chicken or turkey stock