Side Dish: United States – Classic Cornbread Stuffing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 cups (1.92 L) crumbled day-old cornbread
3–4 cups (720 to 960 ml) cubed day-old white bread or sourdough
1 cup (240 ml) (2 sticks / 8 oz (225 g)) unsalted butter
1 large onion, finely chopped
3 celery stalks, finely chopped
2–3 cloves garlic, minced
2–3 tsp (10 to 15 ml) chopped fresh sage (or 1 tsp (5 ml) dried)
2 tsp (10 ml) chopped fresh thyme (or 1 tsp (5 ml) dried)
1 / 3–1 / 2 cup (80 to 120 ml) chopped fresh parsley
2 large eggs, beaten
2–3 cups (480 to 720 ml) warm chicken or turkey stock
Salt and pepper to taste
Optional add-ins: 1 lb (450 g) cooked breakfast sausage, chopped apples, dried cranberries, chopped pecans

Show original ingredient measurements

8 cups crumbled day-old cornbread
3–4 cups cubed day-old white bread or sourdough
1 cup (2 sticks / 8 oz / 225 g) unsalted butter
1 large onion, finely chopped
3 celery stalks, finely chopped
2–3 cloves garlic, minced
2–3 tsp chopped fresh sage (or 1 tsp dried)
2 tsp chopped fresh thyme (or 1 tsp dried)
1 / 3–1 / 2 cup chopped fresh parsley
2 large eggs, beaten
2–3 cups warm chicken or turkey stock
Salt and pepper to taste
Optional add-ins: 1 lb (450 g) cooked breakfast sausage, chopped apples, dried cranberries, chopped pecans

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
2. If cornbread and bread are not stale, cube and toast in a single layer at 300°F for 10–15 minutes until slightly dry. Place in a large bowl.
3. In a skillet over medium heat, melt butter and sauté onion and celery until soft (6–8 minutes). Add garlic and herbs; cook 1 minute more.
4. Pour the vegetable mixture over the bread and cornbread. Add parsley and any optional add-ins.
5. Beat eggs with 1 cup (240 ml) stock, then pour over the bread mixture. Gently fold, adding additional stock a little at a time until mixture is moist but not soggy. Season with salt and pepper.
6. Transfer mixture to the prepared baking dish, dot with a few small pieces of butter on top.
7. Bake 30–40 minutes until the top is golden and the center is set. If stuffing the turkey cavity instead of baking separately, loosely fill the cavity and roast turkey until stuffing and turkey both reach 165°F (ensure food-safety by measuring stuffing temperature).

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1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
2. If cornbread and bread are not stale, cube and toast in a single layer at 300°F for 10–15 minutes until slightly dry. Place in a large bowl.
3. In a skillet over medium heat, melt butter and sauté onion and celery until soft (6–8 minutes). Add garlic and herbs; cook 1 minute more.
4. Pour the vegetable mixture over the bread and cornbread. Add parsley and any optional add-ins.
5. Beat eggs with 1 cup stock, then pour over the bread mixture. Gently fold, adding additional stock a little at a time until mixture is moist but not soggy. Season with salt and pepper.
6. Transfer mixture to the prepared baking dish, dot with a few small pieces of butter on top.
7. Bake 30–40 minutes until the top is golden and the center is set. If stuffing the turkey cavity instead of baking separately, loosely fill the cavity and roast turkey until stuffing and turkey both reach 165°F (ensure food-safety by measuring stuffing temperature).

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