Savory, firm and full of flavor, this moist cornbread stuffing is a traditional Southern Thanksgiving side dish made with crumbled or cubed cornbread and seasoned with lots of onion, celery, and herbs.
Use Byrd Mill’s Old Fashioned Cornbread Baking Mix to make this homemade stuffing fail proof. Bake the cornbread a day or two in advance, so it can be cooled, crumbled or cubed, and air-dried at room temperature for about 24 hours. This extra step helps stuffing absorb more of the flavorful seasonings and broth.
Double Batch Cornbread Ingredients:
2 packages Byrd Mill’s Old Fashioned Cornbread Baking Mix
1 ½ cups milk
½ cup vegetable oil
Mix above ingredients in large bowl until well blended. Pour into greased 8 x 12 x 2 casserole dish. Bake in 425-degree oven for 20 minutes or until golden.
½ cup sweet cream butter (1 stick), plus more for the pan
2 large sweet onions, chopped
4-5 stalks celery, chopped
1 ½ teaspoons sal
½ teaspoon pepper
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 pieces toast, crumbled
3 eggs, lightly beate
4-5 cups rich chicken or turkey stock (preferably homemade)
- Preheat oven to 350-degrees.
- Combine cornbread and toast in a large mixing bowl.
- Melt butter in a large sauté pan and cook onion and celery until soft. Add salt, pepper and dried herbs to the onion mixture. Add this to the cornbread mixture.
- Whisk together 4 cups of broth and eggs then add this to cornbread mixture.
- Mixture should be moist. Use your hands to work in all the ingredients. Add more broth if necessary.
- Transfer to a generously buttered baking dish. Bake until stuffing has browned well around the edges, about 45 minutes to 1 hour.
Optional flavor: Add a few tablespoons of pan drippings from a roasted turkey over the top for the last 30 minutes of baking time.