Cornbread Stuffing

5 from 1 vote

This cornbread stuffing has the perfect balance of flavor and texture! It's moist and tender, never soggy, in the center, and golden brown and crusty on top. The best cornbread stuffing recipe!

Prep Time40

Cook Time30

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: people

Calories: 533kcal

Author: Tania

Equipment

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 9x13 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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition