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Easy Homemade Cornbread Stuffing

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • Large skillet
  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients
  

  • 8 cups Cornbread day-old, cut into 1-inch cubes (homemade or store-bought)
  • 6 tablespoons Butter or dairy-free alternative like vegan butter
  • 1 large Yellow Onion diced (about 2 cups)
  • 3 stalks Celery diced (about 1 cup)
  • 2 large Carrots diced (about 1 cup)
  • 4 cloves Garlic minced
  • 8 ounces Turkey Sausage casings removed, or chicken sausage alternative
  • 3 cups Vegetable Broth low-sodium, or chicken broth
  • 2 large Eggs lightly beaten
  • 2 tablespoons Fresh Sage chopped, or 2 teaspoons dried sage
  • 2 tablespoons Fresh Thyme chopped, or 2 teaspoons dried thyme
  • 1 tablespoon Fresh Rosemary chopped, or 1 teaspoon dried rosemary
  • 1 teaspoon Salt or to taste
  • 1/2 teaspoon Black Pepper freshly ground
  • 1/4 cup Fresh Parsley chopped, for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  • Cut day-old cornbread into 1-inch cubes and place in a large mixing bowl. If using fresh cornbread, spread cubes on a baking sheet and toast for 10 minutes to dry them out.
  • In a large skillet over medium heat, melt 6 tablespoons of butter. Add diced onion, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
  • Add minced garlic and cook for 1 minute until fragrant. Add turkey sausage, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
  • Stir in fresh sage, thyme, and rosemary. Cook for 1 minute to release the herb oils. Season with salt and pepper. Remove from heat.
  • Add the cooked vegetable and sausage mixture to the bowl with cornbread cubes. Toss gently to combine.
  • In a separate bowl, whisk together vegetable broth and beaten eggs. Gradually pour this mixture over the cornbread, stirring gently until evenly moistened. The mixture should be moist but not soggy.
  • Transfer the stuffing mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 25 minutes.
  • Remove foil and continue baking for 15-20 minutes until the top is golden brown and crispy, and the internal temperature reaches 165°F (74°C). The center should be set when gently shaken.
  • Let rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

TEXTURE GUIDANCE:
The finished stuffing should have a crispy golden top with a moist, cohesive interior. If the mixture seems too dry before baking, add broth 1/4 cup at a time until properly moistened.
MAKE-AHEAD:
Assemble the stuffing up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time if cooking from cold. Can be frozen for up to 3 months.
STORAGE:
Store leftover stuffing covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, covering with foil to prevent over-browning.
SUBSTITUTIONS:
For gluten-free version, use certified gluten-free cornbread. Fresh herbs can be substituted with dried at a 3:1 ratio (use 1/3 the amount of dried herbs). Vegetarian option: omit sausage and add 1 cup diced mushrooms or chopped walnuts.

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