Tasty Tuesday: Classic Cornbread Stuffing

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classic stuffing

I didn’t grow up with real homemade stuffing, but DH did. So in a “practice” Thanksgiving I recently made my first batch, and I must say it was pretty good! So if you’re like me and grew up on Stove Top (nothing wrong with that, BTW!) you may want to give this recipe a try!


5 cups day old homemade cornbread, crumbled

1/2 stick (1/4 cup) butter

2 stalks celery with tops and base removed and finely diced

1/4 cup chopped onion

1 egg

1 tsp sage

1 tsp thyme

2 Cups chicken broth

In a skillet, melt the butter and saute the celery and onions until cooked through and tender. Then in a large bowl, mix together the cornbread crumbs, celery/onion mix, egg sage and time. Add and mix in chicken broth.

Put cornbread mixture in a greased 8×8 baking dish and bake in an oven preheated to 375 degrees and bake about 30-35 minutes, until top is lightly browned.

This recipe can easily be doubled and made in a 9×13 pan and increase baking time to bout 45 minutes.

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One Comment

  1. Mmm!! One of my favorite indulgences!! Stuffing really is my main dish on thanksgiving lol!! Especially cornbread stuffing!!

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