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.
If you are looking for more easy side dish recipes, you will love these Balsamic Roasted Vegetables, Mushroom Cauliflower Rice Risotto and definitely these Crispy Cauliflower Fritters!
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
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.
Related Recipes
Healthy Sweet Potato Casserole from Lauren Kelly Nutrition
Mashed Cauliflower from Cafe Delights
Balsamic Glazed Green Beans with Sliced Almonds and Cranberries from Lauren Kelly Nutrition
Oven Roasted Turkey Breast from The Stay At Home Chef
Green Bean Quinoa Casserole from Lauren Kelly Nutrition
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Easy Cornbread Stuffing
Ingredients
- 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
Instructions
- 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.
Rebecca Hubbell
Cornbread is my weakness and I absolutely loved and devoured this recipe!
Sarah Skaggs
Yum! Love cornbread stuffing and this was a hit!
Kristyn
I didn't like stuffing growing up, but now, it's a must-have!! Love the addition of cranberries. They add a nice, chewy texture.
Trang
I love the additional of cranberries. I've never added them in until I used this recipe and it's so delicious!
katerina @ diethood.com
Oh wow! This Cornbread Stuffing looks incredibly delicious! I can't wait to try it!
katerina @ diethood.com
This Cornbread Stuffing looks incredibly delicious!! I can't wait to try it!
Kara
I only had 3 cups of leftover cornbread, so I cut the recipe in half. It was the perfect amount for us. I took the foil off for the last few minutes like you suggested, and the crunchy top was my favorite part. I love the tangy sweetness the craisins add!
Krystle
We love this recipe and making it every thanksgiving. Turns out perfect every time.
Megan @ MegUnprocessed
Looks really easy, healthy, and delicious!
Catherine
Dear Lauren, your cornbread looks and sounds wonderful! I love the idea of using cornbread. xo, Catherine
Cyndi @ My Kitchen Craze
I love stuffing! It is my favorite things about thanksgiving. I also never knew how good homemade stuffing was until I made it last year. This cornbread stuffing looks out of this world! Yum!!
Shelley @ Two Healthy Kitchens
Stuffing (of pretty much any kind!) is one of my absolute favorite holiday dishes, too! I love how simple and easy your version is, and that you include shortcut and gluten-free options! Looks so delicious - definitely pinning! Hope you have a wonderful Thanksgiving! 😀
Kristi+@+Inspiration+Kitchen
I love stuffing Lauren! I've never tried cornbread stuffing before, so I have to try this!
Kelly @ Mostly Homemade Mom
Oh man, I love stuffing - this one looks yummy!
lauren.kelly
Thank you Kelly! I do too!
Beverley
thank you thank you so much for this recipe. full of flavours and I love cooking with corn bread (I make my own) xoxo Happy Thanksgiving Lauren
lauren.kelly
Thank you so much Beverley! happy Thanksgiving to you too! XO