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Amazing corn bread stuffing that even those who don't like stuffing LOVE!

Corn Bread Stuffing recipe

Thanksgiving dinner is an event we all look forward to. There's yummy pies to eat and homemade rolls to devour. And let's not forget about using these thankful prompts to spark great conversation about what you're grateful for.

Something I'm grateful for? This corn bread stuffing recipe! It is to die for.

And that's coming from me, the girl who doesn't like stuffing.

Year after year, I always skipped over that soggy stuffing mix, saving precious room on my plate for fairy rolls, rainbow jello, or mashed potatoes and gravy.

Then my sister introduced me to this Cornbread Stuffing and wow! I never knew I could ever like or LOVE this dish as much as I did after I tried her recipe.

The flavors of this easy cornbread dressing come together so nicely, without being over powering or strong. The bread isn't mushy, either.

So give it a try. And I'm betting it will become a favorite recipe you'll want to add to your recipe box!

Ingredients

1 lb. sourdough bread, cubed (you can also use French bread)
12 oz. corn bread (I use a Jiffy corn bread mix)
14 Tbsp. butter (1 ¾ sticks)
1 large onion, diced (about 1 ½ cups worth)
1 bunch of celery, chopped (about 3 cups worth)
3 large carrots, chopped (about 2 cups worth)
2 Tbsp. minced garlic (or garlic powder equivalent)
2 ½ cups chicken broth
½ cup chopped parsley (or if dried, start with ¼ cup and add to taste)
2 Tbsp. fresh rosemary (or 1 tablespoon if using dry rosemary)
1 Tbsp. fresh sage (or use half amount if dried)
½ tsp. thyme
½ tsp. salt (more to taste)
½ tsp. pepper (more to taste)

How long to cook dressing

Wondering how long to bake dressing at 350? Once the corn bread stuffing is prepared, you'll bake it for 25-30 minutes, or until the top is golden brown.

What to serve with Corn Bread Stuffing:

Recipe

After you make this homemade dressing recipe, will you pretty please come back and leave a star rating? This will help others find this homemade cornbread dressing recipe! Thanks!

📖 Recipe

The Famous Corn Bread Stuffing

Author: So Festive!
Total Time: 1 hour 15 minutes
Yield: 2, 9x13 pans 1x

Print Recipe

Description

Amazing corn bread stuffing that will please even the pickiest eaters.

Instructions

Preheat oven to 350. Place cubed bread (both french bread & cornbread) into large baking sheet. Bake for 25 minutes until lightly toasted. Remove from oven.
In a large skillet, melt butter over medium heat. Sauté onions, celery, carrots for about 10 minutes or until veggies are tender.
Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.
Place bread cubes in large bowl and slowly pour butter mixture over cubes, gently stirring through to ensure all pieces get cooked. Taste and add more salt or pepper if needed.
Divide stuffing into 9x13 pan & 11 x 7 baking dish (for a full batch). Bake for 25-30 minutes, until just golden brown on top. You still want it to be moist. Remove from the oven and serve.

Notes

The full recipe makes both a baker's half sheet (11x17) plus a 9x13 pan.
Feel free to half the recipe for a 9x13 pan, however leftovers reheat well so don't be afraid to make a full batch.
To simplify, grab already cubed bread from the bakery. You can also cube the bread a day or two in advance and keep in an air-tight bread bag until you are ready to prepare.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Sides

Keywords: Stuffing, Corn bread stuffing, Thanksgiving

I got the original recipe from my sister Emily Poll.