This cornbread dressing recipe is easy to make with simple ingredients. This buttery, savory, herb-infused cornbread stuffing is a delicious holiday side dish.
Preheat oven to 375 degrees F. Grease a 9x13” pan, set aside.
Combine stuffing mixture or cubed homemade cornbread and chicken broth in a large bowl, gently stirring every 2 minutes until the liquid is absorbed by the stuffing. Set aside.
Cook butter onion, garlic, celery, rosemary, sage leaves, and parsley and cook until veggies are soft
Add salt and pepper and stir to combine.
Add mixture to the bowl with the stuffing and mix until evenly combined. Taste the stuffing and adjust the salt and pepper as desired.
At this point, you can use this stuffing to stuff a turkey or bake as described in the next steps:
Add stuffing to the prepared baking dish.
Bake 25-30 minutes in the preheated oven until the top is set and slightly browned/firm. I personally love a crunchy top, but if you like it soft you can bake it covered with foil.
Serve warm!
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Notes
If using homemade cornbread, I suggest cutting it into small cubes and baking at 325 degrees F for 15-25 minutes or until it's slightly crispy.Ingredient Substitutions
Minced garlic. jarred or freshly minced garlic both work well in this recipe. You can replace the tablespoon of minced garlic with 1 teaspoon garlic powder.
Salted butter. Unsalted butter or ghee work well.
Fresh herbs (sage, rosemary, parsley). I included our favorite herb blend, choose your favorite. I do recommend fresh, although dried herbs work in a pinch.
Cornbread stuffing package. You can use a package of cornbread stuffing, or dried out, small cubes of your own homemade cornbread (the best) to make this cornbread stuffing.
Chicken broth. vegetable broth is a great substitute for chicken broth.
Minced garlic. jarred or freshly minced garlic both work well in this recipe. You can replace the tablespoon of minced garlic with 1 teaspoon garlic powder.
Salted butter. Unsalted butter or ghee work well.
Fresh herbs (sage, rosemary, parsley). I included our favorite herb blend, choose your favorite. I do recommend fresh, although dried herbs work in a pinch.
Cornbread stuffing package. You can use a package of cornbread stuffing, or dried out, small cubes of your own homemade cornbread (the best) to make this cornbread stuffing.
Chicken broth. vegetable broth is a great substitute for chicken broth.
Baking Options (stuffing in a bird, crunchy top, soft top)
Stuff it in a turkey. If you are making this cornbread stuffing recipe to go inside a turkey, stuff it according to the recipe you're using to cook your bird!
Bake uncovered. If you like a crunchy top, then bake the stuffing uncovered for about 25-30 minutes.
Bake covered. If you like a softer stuffing, then bake it in a casserole dish with a lid or cover the baking dish with foil!
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Prepare in Advance
Follow the recipe completely, including baking.
Let stuffing cool to room temperature.
Cover with foil or a lid (if your baking dish has one).
Store in the refrigerator overnight.
To reheat: Cover stuffing and bake in the oven at 350 degrees until warmed through. Remove cover in the last 5-10 minutes of baking to restore the crunchy top! You may need to add a splash of extra broth if it dried out at all overnight.