If you’re looking to elevate your stuffing side dish, this cornbread stuffing recipe is for you! It’s light and moist on the inside, with a golden brown and slightly toasty exterior.
The addition of fresh apples adds crunch, sweetness, and acidity. And the bacon adds a layer of flavor and depth to the cornbread stuffing like no other.
This cornbread stuffing is fully make-ahead friendly, which is great for the busy holidays!
If you’ve eaten stuffing every Thanksgiving, I’m sure you’ll know that everybody makes it differently. I’ve had my fair share of dry, soggy, or bland ones…and I’ve also had some good ones out there, but the BEST one by far is today’s Cornbread Stuffing recipe!
A great stuffing should be moist, tender, and light in the center (NEVER soggy), and golden brown and slightly crusty on top. And definitely very well-seasoned!
What sets this cornbread stuffing recipe apart is the perfect balance of texture and flavor. The addition of fresh apples, bacon, fresh herbs, and dried cranberries provides a variety of contrasting flavors and textures, including sweetness, savoriness, crunch, and freshness.
The best part? It’s make-ahead friendly!
If you love cornbread, try my favorite Cast Iron Skillet Cornbread recipe and Corn Casserole.
This is our FAVORITE cornbread stuffing recipe:
- AMAZING texture: Tender and moist in the center, with a slightly toasty and golden brown exterior. It’s NEVER soggy!
- Balance of sweet and savory: So many flavors going on here! You’ve got the sweetness of the cornbread, apples…and the savory veggie aromatics base, broth, and bacon.
- Make ahead friendly: Assemble and refrigerate overnight. Then, pop it in the oven the next day. Easy-peasy!
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Use Day-Old Bread
The most crucial tip for making stuffing is to use day-old bread, which absorbs liquid far better than freshly baked bread. The result is moist and tender cornbread in the center with a toasted and crusty exterior, never soggy. This is the ideal texture.
In addition, I also mix in some Italian bread (or any other crusty bread, really). It absorbs moisture much better than cornbread, preventing the overall dish from becoming soggy. It also balances out the sweetness of the cornbread, and contributes to the beautiful golden brown, slightly crusty top that we all love!
I’d highly recommend homemade. My favorite recipe is this homemade skillet cornbread – it’s extra flavorful!
Ingredient Notes
Below are a few helpful ingredient notes from recipe testing. As always, quantities and measurements can be found in the recipe card down below.
- Cornbread: Make it the day before – this will help with better liquid absorption. I’d recommend this easy homemade cornbread recipe, which is so tasty! However, cornbread mix or your favorite store-bought cornbread work too.
- Italian bread: Adds another dimension of texture because it soaks up liquids better than cornbread. It prevents sogginess, and contributes to a slightly toasty and crusty exterior.
- Bacon: Bacon makes everything better, doesn’t it? Cooked and chopped.
- Unsalted butter: Adds richness and flavor.
- Yellow onion, celery, and garlic: The flavor foundation for a great stuffing. Make sure they are small-diced.
- Apples: I use one honeycrisp and one granny smith apple. They add crunch, sweetness, tartness, and freshness. This elevates this recipe like no other!
- Fresh herbs: Fresh thyme and rosemary. Using fresh herbs makes a huge difference in flavor, but dried will work in a pinch.
- More herbs, like Italian parsley, add color, flavor, and freshness. Don’t use dried.
- Egg: Helps to bind all the ingredients together.
- Broth: The chicken or vegetable broth is soaked in all the bread, adding the perfect amount of moisture and enriches the savory flavors.
- Dried cranberries: For extra sweetness and texture.
- Salt and pepper to taste.
Step-by-Step Tutorial
There is nothing complicated about this cornbread stuffing recipe. Before you begin, make sure to bake the cornbread (if using homemade) and buy Italian bread the day before. As mentioned earlier, day-old bread works best here.
Step 1 | Toast the bread
Arrange the cubed cornbread and Italian bread on sheet pans in a single layer. Place in a 400 degree F oven for 15 to 20 minutes. This will dry out the bread, making it easier for the broth to be absorbed fully.
Step 2 | Cook aromatics
If you haven’t yet, cook the bacon until it’s crispy.
In a large skillet, melt 2 tablespoons of butter and cook the onions and celery until softened, about 6 minutes. Add minced garlic, rosemary, and thyme, and sauté for another 2 minutes until fragrant. Stir in the diced apples and cook for another 5 minutes, stirring occasionally.
Step 3 | Combine stuffing ingredients
In a large bowl, mix the toasted cornbread and Italian bread cubes, along with the sautéed aromatics and apples mixture, chopped cooked bacon, fresh Italian parsley, and dried cranberries. Season with salt and pepper to taste, and toss gently to combine.
Next, stir in the beaten egg and chicken broth. Mix to combine evenly.
Step 4 | Assemble and bake
Transfer the mixture to a 9×13 inch baking dish. Drizzle with the remaining 2 tablespoons of melted butter on top. Bake, uncovered, at 375 degrees F for 30 minutes, until the cornbread stuffing is golden brown on top. Let cool for 10 minutes for serving.
Make Ahead and Freezing
The best part about this recipe is that it can be prepared the day before. In fact, allowing the cornbread stuffing to sit in the fridge overnight will help it absorb the liquids and develop even more flavor.
Make ahead: Prepare the mixture as directed the night before, and transfer to a baking pan. Cover with foil and refrigerate. The next day, bake as directed, giving it a few extra minutes if needed.
Freezing? Cornbread stuffing freezes really well. Prepare and bake per recipe directions, and allow to cool completely. Transfer to freezer-friendly containers and freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the oven at 350 degrees F for 15 to 20 minutes, or until heated through. If needed, add extra broth.
Pairing and Serving Ideas
Looking for more Thanksgiving-worthy side dishes? These are my absolute favorites for a fabulous spread!
Serve it along with my brown sugar glazed ham, turkey roulade, roast beef tenderloin, or brined turkey breast.
Recipe FAQs
Yes, cornbread mix can work if you’re in a pinch, but I highly recommend making homemade cornbread for best flavor. Store-bought works too, if you have a favorite one.
It’s done when it’s hot in the center, and the top is golden brown and slightly crusty.
No. Covering will trap all the moisture inside and make it soggy. Bake uncovered.
I would recommend cooking separately since they have very different cooking times.
This recipe was originally published in 2020 and updated in November 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use day-old bread: Make sure your cornbread and Italian bread are made or purchased a day ahead. Freshly baked bread doesn’t absorb moisture very well.
- Italian bread: If you can find it, other crusty artisan bread will work.
- Fresh herbs: I’d highly recommend using fresh rosemary, thyme, and Italian parsley for best flavor. If you can’t find fresh, dried herbs will work in a pinch – use about ⅓ of the amount of fresh. But, the Italian parsley should always be fresh (fried parsley is very bland).
- Seasoning: Before adding the egg to the mixture, give it a taste and adjust flavors as needed.
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Cornbread Stuffing
Equipment
- Large skillet
Ingredients
- 5 cups homemade cornbread - cubed into ¾ inch cubes, make the day before
- 3 cups cubed day-old Italian bread, ¾ inch cubes
- 4 tablespoons unsalted butter - divided
- 1 medium yellow onion - small-diced
- 2 stalks stalks celery - small-diced
- 4 cloves minced garlic
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1 medium honeycrisp apple - diced
- 1 medium granny smith apple - diced
- ¼ cup chopped fresh Italian parsley
- 8 slices bacon, cooked and chopped
- ½ cup dried cranberries
- Salt and pepper to taste
- 1 large egg, beaten
- 2 to 2 ½ cups chicken or vegetable broth - as needed
Instructions
- The day before, make the cornbread per the linked recipe.
- Preheat oven to 375 degrees F.
- In a large sheet pan (or 2 sheet pans), arrange the cubed cornbread and Italian bread. Toast in the oven for 15 minutes to dry it out a little. This will help the bread absorb the liquid better without getting soggy.
- Meanwhile, cook the bacon on a large skillet over medium heat. Transfer to a plate lined with paper towel. Then, chop into smaller pieces.
- In a large skillet, melt 2 tablespoons of the unsalted butter over medium-high heat. Sauté the onions and celery until softened, about 6 minutes. Then, add the garlic, fresh rosemary, and thyme, and sauté for another 1-2 minutes until fragrant. Add the diced apples and cook for another 5 minutes until slightly softened, stirring occasionally.
- Transfer the vegetable and apples mixture into a large bowl. Then, add the toasted bread cubes, cooked bacon, Italian parsley, and dried cranberries. Give it a toss to combine. Season with salt and pepper to taste.
- Gradually, add the beaten egg and the broth, tossing to combine evenly. I used 2 ½ cups of broth, but feel free to adjust as needed. It should be moist but not soggy.
- Transfer the mixture to a 9×13 inch baking dish. Melt the remaining 2 tablespoons of butter and drizzle over the cornbread stuffing.
- Bake, uncovered, at 375 degrees F for 30 minutes until hot in the center, and golden brow and slightly crust on top. Let it cool for 10 minutes before serving. Enjoy!
Notes
- Cornbread: If you prefer, use your favorite cornbread mix or store-bought cornbread.
- Italian bread: Italian bread is used to achieve the right texture, as it absorbs the broth a lot better than cornbread. You can use any type of crusty artisan bread.
- Make ahead: Prepare the cornbread stuffing mixture the night before, and transfer to a baking pan. Cover with foil and refrigerate. The next day, bake as directed (uncovered), giving it a few extra minutes if needed.
- Freezing: Freeze in containers for up to 3 months.
- Bacon: Turkey bacon, crumbled Italian sausage (both cooked).
- Rosemary and thyme: Dried rosemary and thyme will work in place of fresh – use about ⅓ of the amount of fresh herbs in the recipe. However, I would not recommend substituting the fresh Italian parsley – use fresh.
- Chicken broth: Vegetable broth.
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