This cornbread stuffing is like the traditional side dish, but is delicious, healthy and so simple to make! You can easily use gluten-free cornbread crumbs if you'd like.
Hands down, cornbread stuffing is my favorite holiday dish. I know most people like sausage in their stuffing, but not me.
Growing up, my mother always made one stuffing with sausage and one without. And the best part was that most people liked sausage so I could eat that whole darn bowl almost by myself.
In my opinion, cornbread stuffing is the ultimate comfort food and dare I say the best part of Thanksgiving. There, I said it.
Why You Should Make This Cornbread Stuffing
Basically this recipe is pretty simple. You can make it even easier by using a store bought cornbread.
It probably won't be as healthy, but man it's hard to make 10 dishes on a holiday. I am all about simplifying so go ahead if you need to.
There is no judgement (and there are no calories) on Thanksgiving!
This can be prepared ahead of time. You can make the cornbread the day before and then mix everything together in a baking dish, cover with aluminum foil and place in the refrigerator until you are ready to cook.
I personally love to make my Pumpkin Cornbread for this stuffing because it gives it a wonderful pumpkin twist.
Recipe FAQ's and Expert Tips
Yes, it really is important that the cornbread is stale or at least slightly stale in order to prevent the stuffing from being too soggy. You can simply just leave the cornbread uncovered, on the counter for a few days to harden a bit.
Yes, you can cook 1 pound of whatever kind of sausage you like (chicken, turkey, sweet, spicy), cut into pieces and add to stuffing when you add the cornbread.
I bet you can freeze small portions of this cornbread stuffing, although I haven't tried it myself because we never have leftovers! I would worry that it might get a little soggy when it defrosts.
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Easy Cornbread Stuffing
- 1 tablespoon extra virgin olive oil
- 2 large celery stalks diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried sage
- ½ teaspoon dried rosemary
- ½ cup fresh parsley chopped
- 2-3 cups vegetable broth
- 6 cups of cornbread crumbs either homemade or from a store, stale bread is best
- 3 tablespoons dried cranberries
- Grease a casserole dish and set aside.
- Preheat oven to 350 degrees.
- Place olive oil, celery, onion, garlic, salt, rosemary and sage in medium skillet over medium heat and cook for 5 minutes until fragrant and softened.
- Add 2 cups vegetable broth and stir. Add parsley, stir and continue to cook until liquid evaporates.
- Add stale cornbread crumbs and stir to combine. The mixture should be moist but not soggy. You can add more vegetable broth if you need to.
- Pour cornbread mixture into prepared casserole dish.
- Cover with aluminum foil and bake for 35-40 minutes until golden brown.
- If you like a crispy top (like me) take off the aluminum foil for the last 10 minutes of baking.
- Top with dried cranberries and serve immediately.