Published 11/18/2021 • Updated 11/16/2023 We’re big stuffing fans (or are you on team dressing?!) over here, and this cornbread stuffing recipe is unlike anything we’ve ever made! The taste! The texture! The warmth! It’s just all so good. This holiday side dish is delightfully savory and a little sweet. It features homemade cornbread croutons, savory sautéed veggies, and wild rice that is all combined together and baked until toasty and golden brown. You’ll love the hint of sweetness that isn’t traditionally found in stuffing recipes!
What is in cornbread stuffing?
This cornbread stuffing recipe features fresh, cozy, seasonal flavors and ingredients. You’ll need:
Cornbread Onion + shallot Celery + carrots Brussels sprouts Fresh thyme + sage Eggs Vegetable broth Garlic powder Maple syrup Wild rice Butter
Cornbread Stuffing Variations
Just a few ways to mix up this Thanksgiving stuffing: Cornbread: Use store-bought or homemade cornbread in this stuffing recipe. Either works! If using a store-bought version, be sure to dry out the cornbread chunks (make the croutons) before assembling and baking the stuffing. Veggies: Feel free to add a diced potato in step 3 for even more hearty texture. Herbs: Freshly minced rosemary would be a delicious addition! Half Batch: To serve a smaller group, simply divide all of the ingredients in half and bake in an 8×8-inch or 9×9-inch baking dish. Bake time may be slightly shorter so keep an eye on it while it bakes. Sausage: For a variation with sausage, try our sausage stuffing recipe!
Storage
Store leftover cornbread stuffing in an airtight in the refrigerator for up to 3 days. For tasty leftovers, follow the reheating instructions below.
Thanksgiving Sides
Healthy Green Bean Casserole Crockpot Mashed Potatoes Healthy Sweet Potato Casserole Cauliflower Mashed Potatoes Green Beans Almondine Roasted Delicata Squash Thanksgiving Salad
Make Ahead Instructions
Make the cornbread, chop the veggies, and make the egg mixture up to 2 days ahead of time. We don’t recommend assembling this cornbread stuffing and waiting to bake it as the cornbread will become soggy and disintegrate. Store the cornbread and veggies in individual airtight containers or bags (be sure to get as much air out as possible, especially so the veggies don’t dry out). Refrigerate the veggies and egg mixture until ready to use.
How to Reheat Cornbread Stuffing
This cornbread stuffing reheats super well! For best taste and least dry texture, add 2-3 tablespoons of vegetable broth (chicken broth will also work) to an empty casserole dish. Transfer any leftover cornbread stuffing to the casserole dish, right on top of the broth. Cover the casserole dish with aluminum foil and bake at 325ºF for 10-15 minutes, or until warmed through. If you don’t have enough leftover stuffing to warrant reheating inside a large casserole dish, feel free to use a smaller baking dish when reheating. For individual portions, reheat in oven-safe soup bowls!
Freezing Cornbread Stuffing
Surprisingly, this cornbreads stuffing freezes really well. Let the stuffing cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Allow the stuffing to thaw completely before following the reheating instructions above.
Serving Suggestions
This cornbread stuffing recipe makes an appearance at our Thanksgiving every single year. I look forward to it all year long! Serve this classic Thanksgiving side dish along with other holiday favorites like Thanksgiving turkey, healthy green bean casserole, crockpot mashed potatoes, and apple pie bars.
