Cornbread, Sage, and Onion Stuffing

Cornbread, Sage, and Onion Stuffing (or Dressing Recipe) is the perfect holiday side dish (made without eggs). Golden, buttery cornbread is tossed with sweet onion, crispy celery and fresh sage, then baked until the edges become irresistibly crisp and golden. It’s pure comfort alongside your Thanksgiving or Christmas turkey and everyone’s favorite.

Ingredients

• Unsalted butter
• Onion
• Celery
• Broth/chicken broth
• Fresh sage
• Cornbread
• Salt

Use pre-made cornbread

Use your favorite cornbread for this recipe, whether store bought, homemade, or made from the classic Jiffy mix. (You will need two boxes of prepared Jiffy cornbread mix.) Remember this sage cornbread recipe from a previous post? This is where it shines.

These are my two favorite recipes from 2018 to which I just added some additional information.

If you are making the stuffing from the sage cornbread, keep in mind that it already contains sage, so I recommend using only 1 tablespoon of fresh sage instead of 2.

Cornbread Stuffing Tips

1. Use day-old cornbread.
Freshly baked cornbread may be too soft and crumbly. Let it sit overnight or toast it in the oven so it holds its shape and absorbs the broth without becoming mushy.

2. Prepare in advance.
You can make the cornbread, sauté the onions and sage, and even assemble the stuffing a day in advance. Store in a large bowl, cover and refrigerate, then bake when ready.

3. Keep it moist, not soggy.
Add the stock gradually – the stuffing should be moist enough to hold together when squeezed, but not soggy.

4. Crumble the cornbread.
You can make it as large or as finely crumbled as you like.

5. Bake covered, then uncovered.
Cover with foil for most of the cooking time to lock in moisture, then uncover for the last 10-15 minutes to get those delicious, golden, crispy edges.

6. Keep it warm to serve.
If the oven is full, transfer the cooked stuffing to a slow cooker at a warm setting or cover it tightly with foil and store it in a low oven (around 200°F/93°C) until dinner.

7. Refresh leftovers.
Add a little stock before reheating in the oven to bring back the moisture – it will taste freshly cooked again.

8. Personalize it.
Add-ins like cooked sausage, apples, more vegetables like peppers, garlic or pecans create flavorful variations while keeping the classic sage and onion flavor front and center. Sprinkle in some fresh herbs like parsley for a fresh finish.

Broth/broth

I like to use chicken broth or broth for added flavor, but beef, turkey, or even vegetable broth will work well.

Why is it called prank?

We speak of stuffing when it is cooked inside the turkey. If cooked separately (like in this recipe), it’s technically a vinaigrette. This is the traditional distinction, but farce is by far the more common term.

I’m not splitting hairs here. I called him padding since I could speak. Every time I say bandage, people think I’m talking about salad dressing. So, for the sake of simplicity – and because everyone knows what I mean – I’m sticking to padding.

Cranberry sauce and stuffing

I’m not a cranberry eater in the family, but for me, the cornbread stuffing adds just the right amount of sweetness. Combined with the onions and earthy sage, this is by far the best dish on the table. But don’t worry, cranberry fans, I’ve got you covered with a quick and fabulous Cranberry Orange Sauce (pictured above).

Cornbread Stuffing Pan Size

This recipe fits a 7 x 9 inch/18 x 23 cm (1.5 quart) rectangular casserole dish. A 9 x 5 inch/23 x 13 cm or 8 x 8 inch/20 x 20 cm square dish would also work.

Cand you make cornbread dressing the night before?

Yes! I highly recommend it because it’s one less thing to prepare. Simply make the recipe, transfer it to a casserole dish, cover and refrigerate. When needed, cook according to recipe, at 350°F/180°C. for 20-25 minutes.

Leftover Cornbread, Sage and Onion Stuffing

If you have leftover stuffing, you probably also have leftover turkey and cranberries. Why not turn them into my super easy Leftover Turkey, Stuffing, and Cranberry Sausage Rolls? (See image below!)

If you made my Cornbread, Sage, and Onion Stuffing, please leave a star rating on the recipe card. You can also leave a comment or ask a question below.

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Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…