Savory Cornbread Stuffing that is full of sage is the perfect Thanksgiving side dish. Thanksgiving isn’t the same if you don’t have stuffing. Whether you are making stuffing or dressing during the holidays, the fact remains it’s an amazing side dish to add to your holiday menu.
How to Make The Most Amazing Savory Cornbread Stuffing from Scratch
Cornbread stuffing is a quick holiday dish that works perfectly with ham, turkey, chicken or duck.
If you are looking for additional Thanksgiving recipes that will pair well with this recipe, my Roast Turkey Breast with Duck Fat is bursting with flavor and will be a fantastic choice, or my Succulent Duck Breast might be exactly what your family is craving. Of course no holiday meal is completed with some form of deviled eggs; like my Thanksgiving themed ones or some type of dessert such as my pecan pie.
This stuffing recipe was inspired by this stuffing recipe featured over on Maple Leaf Farms website.
Expert Tips, Ingredient List and Suggestions for Recipe Success
- Unsalted butter – It’s important to use butter that contains no salt when baking when you are already adding salt to the dish.
- Onion – This helps provide an stronger and unique flavor to the recipe.
- Celery – A key part of any stuffing dish. The crunch it adds to the dressing is fantastic.
- Sage – This ingredient is a key part to any Fall dish.
- Chicken broth – This brings a rich flavor to the dressing.
- Cornbread Stuffing Mix – You could also use day old bread but this type of mix is the base for your dressing.
What is the Difference Between Cornbread Dressing and Stuffing?
Simply put, stuffing goes into a chicken or turkey. Dressing is served as a side. However, you can call either and enjoy it either way as well.
Can This Be Made Ahead of Time?
Absolutely! You can make it a few days ahead of time and place it covered in the fridge for a few days before you plan on serving it. When you are ready to put it in the oven, just let it sit on the counter top for 10 to 15 minutes then bake as directed below. The baking time may take a bit longer since you are starting with a colder dressing then if you had just made it fresh.
Can This Be Frozen?
Yes! Just prepare as directed, place in a freezer safe container, cover with foil, and place in the freezer for up to two months.
When you are ready to bake it, place it directly in the preheated oven, however, keep in mind the baking time will be much longer since you will be baking it from a frozen status.
Step by Step Directions
There are seven simple steps involved in making this stuffing. You’ll honestly be amazed at how simple it is to make your own homemade stuffing.
To get the full printable recipe and ingredients, print off the recipe card at the bottom of the post.
Step 1: Preheat your oven.
Step 2: Lightly spray your casserole dish.
Step 3: In a Dutch oven, melt the butter and sauté your celery, onion, sage.
Step 4: Add in your broth and boil
Step 5: Mix together the ingredients, pour everything into the casserole dish.
Step 6: Cover and bake.
Step 7: Serve and enjoy!
CREAMY MASHED POTATOES
How to Make The Most Amazing Savory Cornbread Stuffing
- 1/2 cup unsalted butter
- 1 onion chopped
- 1/2 cup celery sliced
- 3 Tbsp Ground sage
- 2 1/2 cups Chicken broth
- 6 cups packaged Cornbread Stuffing Mix
- Preheat your own to 375 degrees.
- Butter or spray a 9 x 13 casserole dish.
- In a large saucepan, melt the butter over medium heat.
- Add in your sage, celery, and onion and cook for approximately 5 – 7 minutes. Make sure to stir occasionally so the mixture doesn’t stick to the bottom of the pan.
- Add in your broth and bring to a boil.
- Once it starts boiling, remove the pan from the heat, and stir in the cornbread mix until it’s thoroughly moistened. You may need to add a bit more liquid to the stuffing.
- Cover with foil and bake for 30 minutes or until it’s heated through.