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Southern-style Easy Thanksgiving Cornbread Stuffing with celery and sage.

Easy Thanksgiving Cornbread Stuffing Southern

A cozy and savory cornbread stuffing perfect for Thanksgiving, with a balance of textures and flavors that everyone will love.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish, Thanksgiving
Cuisine: Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups Cornbread, baked and cooled Day old is great
  • 2 cups Day old bread or biscuits Optional but adds a nice balance
  • 1 cup Onion, chopped small
  • 1 cup Celery, chopped small
  • 1/2 cup Butter For cooking veggies and adding richness
  • 2 large Eggs To bind everything
  • 3 cups Broth (chicken or turkey), warmed
  • 1 tbsp Sage, dried
  • 1 tbsp Poultry seasoning
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Method
 

Preparation
  1. Crumble the cornbread into a big bowl. If using day old white bread or biscuits too, tear them up and add them in.
  2. In a skillet, melt butter and cook onion and celery until soft. Avoid browning them; you want them tender and sweet.
  3. Add the cooked veggies to the bread bowl. Sprinkle in sage, poultry seasoning, salt, and pepper.
  4. Beat eggs in a small bowl, then pour them into the bread mixture. Add warm broth gradually while mixing gently.
  5. Spread the mixture into a buttered baking dish. Bake at 350°F for 35 to 50 minutes until set and golden on top. Cover with foil if browning too quickly.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture, or microwave if in a hurry. Can freeze baked dressing for up to 2 months.