How to Make Cornbread Stuffing


This traditional cornbread stuffing recipe summed up in just one word: Yum. And with a few more words to describe this dressing recipe: Yields about 12 cups, which is enough to stuff a 15-pound turkey and still have leftovers to bake on the side. Cornbread stuffing is a Thanksgiving staple, but when it's this easy to make, and it tastes this good, you may make it more often.

Moderately Easy


Things You'll Need

  • 1 large chopped onion
  • 2 eggs
  • 5 ribs chopped celery
  • 1 tsp. freshly ground pepper
  • 3/4 cup fresh chopped parsley
  • 1/4 lb. unsalted butter
  • 12 1 oz. slices sourdough bread
  • 1/2 cup warm water
  • 1 tbsp. poultry seasoning
  • 12 oz. cornbread
    • 1

      Preheat oven to 350 degrees F.

    • 2

      Break slices of white bread into pieces the size of a postage stamp. Break cornbread into pieces the size of a postage stamp.

    • 3

      Spread both breads on a cookie sheet and bake for 20 to 30 minutes.

    • 4

      Remove bread from oven and combine with celery, onion, parsley, poultry seasoning, salt and pepper in a large bowl. Toss, using your hands, until well combined.

    • 5

      Beat eggs together in a small bowl and pour over the bread mixture. Toss again.

    • 6

      Melt butter in a small saucepan. Add warm water and pour over bread mixture slowly until the stuffing is just moistened and a clump sticks together when you squeeze it in the palm of your hand.

    • 7

      Use to stuff a turkey, or pour 1/2 cup more stock over the top, cover, and bake in a 350 degree oven for 45 minutes or until hot.

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