Serves: 8–10 | Prep Time: 20 min | Bake Time: 35–40 min
🧂 Ingredients
- 8 cups day-old cornbread, cubed (about one 9×13 pan)
- 1 medium onion, finely chopped
- 3 celery stalks, chopped
- ½ cup (1 stick) butter
- 1 tsp salt
- ½ tsp black pepper
- 1½ tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 cups chicken or turkey broth (more if you like it moister)
- 2 large eggs, beaten
🔪 Instructions
- Prep the cornbread.
Cut your cornbread into cubes and let it dry overnight, or toast it in a 300°F oven for 15–20 minutes until lightly crisp. - Sauté the vegetables.
In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft and fragrant, about 8–10 minutes. - Combine.
In a large bowl, gently toss cornbread with cooked vegetables, salt, pepper, and herbs. - Add liquids.
Pour in broth and beaten eggs, stirring gently until evenly moistened but not soggy. - Bake.
Transfer to a greased 9×13 baking dish. Bake uncovered at 350°F for 35–40 minutes, until the top is golden and slightly crisp.
💡 Tips
- Use homemade cornbread for best texture (not sweet or cakey).
- For a heartier version, add ½ pound of cooked sausage or diced apples and cranberries.
- If you like softer stuffing, cover it loosely with foil for the first 25 minutes.
🕯️ Bringing Life Note
Cornbread stuffing tastes like home — buttery edges, savory herbs, and that golden top that smells like Thanksgiving. Simple ingredients, no shortcuts, just good food the way it’s meant to be shared.
Bringing Life 