Delicious & Easy Cornbread Stuffing: The Perfect Sweet and Savory Holiday Side Dish
As the festive season approaches, the anticipation of delicious holiday meals fills the air. While the roasted turkey often takes center stage, we all know that a truly memorable holiday feast is defined by its incredible array of side dishes. And what pairs better with a succulent turkey than a warm, comforting stuffing? This year, why not elevate your holiday spread with a delightful twist on a classic: our Sweet and Savory Cornbread Stuffing?
This recipe transforms your typical stuffing into something truly special, offering a unique blend of textures and flavors that will impress everyone at your table. A few years ago, I crafted a lightened-up cornbread recipe that quickly became a household favorite, especially with my teenage daughter. She often tells me it reminds her of the delicious cornbread served at her summer sleep-away camp, a testament to its comforting and nostalgic appeal. Building on that beloved cornbread, I developed this stuffing recipe, aiming to add a touch of sweetness and depth to the traditional savory profile. The result? Absolutely delicious – a perfect harmony of sweet and savory notes that makes this dish utterly irresistible.
One of the best parts about this cornbread stuffing is its simplicity. Once you’ve prepared the cornbread – ideally the day before to allow it to dry out perfectly – the rest of the process comes together quickly. This makes it an ideal choice for busy holiday cooking, allowing you to focus on other elements of your meal without feeling overwhelmed. It’s not just easy; it’s a crowd-pleaser, guaranteed to become a staple at your Thanksgiving or Christmas gatherings. This recipe proudly serves 10 people and is calculated at 4 SmartPoints per serving on WW Freestyle, making it a wonderful option for those mindful of their dietary goals without sacrificing flavor.
This cornbread stuffing stands out from traditional bread stuffings due to the inherent sweetness and crumbly texture of cornbread. The slightly coarse texture of cornbread absorbs the savory broth and seasonings beautifully, creating a moist interior with delightfully crispy edges. It’s a versatile dish that complements not just turkey, but also roasted chicken, pork, or even as a flavorful vegetarian main if you swap the chicken broth for vegetable broth. The combination of classic stuffing aromatics like celery, onion, sage, thyme, and parsley with the subtle sweetness of cornbread creates a flavor profile that is both familiar and exciting. It’s truly a comforting taste of the holidays, wrapped up in every delicious bite.
The secret to a truly great stuffing, especially one made with cornbread, lies in ensuring your bread is sufficiently dry. Freshly baked cornbread can lead to a soggy stuffing, which is certainly not the goal. That’s why I recommend baking your cornbread a day in advance and leaving it uncovered overnight. This simple step allows the moisture to evaporate, creating cubes that are ready to soak up all the flavorful broth without turning into mush. If you’re short on time, a quick toast in the oven, as detailed in the instructions, can achieve a similar effect, providing those perfectly firm yet tender cornbread pieces.
Beyond the cornbread itself, the other ingredients are straightforward and readily available. Diced onion and celery form the aromatic base, providing essential savory notes and a satisfying texture. I prefer using red onion for its slightly sharper, more vibrant flavor, but yellow or white onions work just as well. Dried thyme, parsley, and sage are the classic trio of herbs that define holiday stuffing, their earthy and slightly peppery flavors perfectly complementing the cornbread and broth. A dash of salt and pepper ties everything together, enhancing the natural flavors of the ingredients. Whisked eggs act as a binder, helping the stuffing hold its shape while remaining tender and moist. And, of course, chicken broth is crucial for infusing moisture and flavor throughout the dish.
Prepping this dish is a breeze. Once your cornbread is cubed and lightly toasted, you simply combine the wet ingredients – eggs and chicken broth – then stir in your diced vegetables and dried herbs. The key is to gently fold the cooled cornbread cubes into this mixture. You want to ensure every piece is coated but avoid overmixing, which can lead to a dense, pasty texture. The goal is a light, airy, yet flavorful stuffing. The mixture is then transferred to a casserole dish and baked until golden brown and fragrant, with a beautiful crust on top.
Cornbread Stuffing
Ingredients
- 1 pre-made cornbread stuffing, linked in the opening write up
- 2.5 cups chicken broth
- 2 eggs
- 1 cup diced onion, I used red onion
- 4 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp dried sage
- Dash of salt & pepper
Instructions
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Make your cornbread recipe the day before if you can, leave uncovered overnight. This ensures your cornbread is nice and dry, perfect for absorbing moisture without becoming mushy.
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Preheat your oven to 300°F (150°C) and lightly spray a large cookie sheet with a non-stick cooking spray. Cut your pre-made cornbread into 1-inch cubes and spread them evenly in a single layer on the prepared cookie sheet. Bake in the preheated oven for 10 minutes. This quick bake helps to further dry out the cornbread and gives it a lightly toasted flavor. Remove from the oven and let cool completely. Once the cornbread is cooled, increase the temperature of your oven to 375°F (190°C) for the main bake.
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Meanwhile, in a large mixing bowl, whisk your eggs until well combined. Gradually add in the chicken broth, continuing to whisk until fully incorporated. Next, stir in the diced onions, celery, and all the dried seasonings: thyme, parsley, and sage. Add a dash of salt and pepper to taste, keeping in mind the saltiness of your broth. Once the cornbread cubes have cooled, very gently fold them into your broth mixture using a spatula. Be careful not to mash the cornbread; you want to maintain those distinct cubes for the best texture.
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Transfer the prepared stuffing mixture into a sprayed 9×13-inch casserole dish, spreading it evenly. Ensure your oven is set to 375°F (190°C). Bake for 40 minutes, or until the top is golden brown and crispy, and the stuffing is heated through. For a moister stuffing, you can cover it with foil for the first 20-25 minutes of baking, then remove the foil for the remaining time to allow the top to crisp up.
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Remove the casserole dish from the oven and let it rest for a few minutes before serving. This recipe yields 10 generous 6oz servings. Any leftover stuffing will freeze exceptionally well, making it perfect for meal prepping or enjoying long after the holidays.
Notes
Freestyle SP – (blue & purple) 4 using WW recipe builder
Smart Points – (green) 5 using WW recipe builder
Points Plus – 4 using PP calculator
Nutritional info per 6oz serving – Calories: 171, Fat: 2g, Saturated Fat: 0.5g, Carbs: 30.2g, Fiber: 2.5g, Sugar: 6.9g, Protein: 6.7g. *This includes all ingredients; old SP/PP were determined before entering any zero point foods (veggies).
Additional Info
Tips for the Best Cornbread Stuffing
- Perfectly Dry Cornbread: As mentioned, this is crucial. If you don’t have time to make it the day before, cut the cornbread into cubes and spread them on a baking sheet. Bake at 250°F (120°C) for 15-20 minutes, stirring once, until dried but not browned.
- Don’t Overmix: Gently folding the cornbread into the wet ingredients prevents the stuffing from becoming dense and gluey. The goal is a light, tender texture.
- Adjust Moisture: The amount of broth needed can vary slightly depending on how dry your cornbread is. If your mixture seems too dry, add a little more broth, a tablespoon at a time, until it’s evenly moist. It should be damp but not swimming in liquid.
- Custom Add-ins: Feel free to customize! You can sauté some crumbled sausage (like turkey sausage for a lighter option) with the onions and celery, or add diced apples, dried cranberries, or toasted pecans for extra texture and flavor. Fresh herbs can also be used, tripling the amount of dried herbs.
- Crispy vs. Moist: For a crispier top, bake uncovered for the entire duration. If you prefer a moister stuffing throughout, cover the dish with foil for the first 20-25 minutes of baking, then remove for the last 15-20 minutes to allow the top to brown.
- Make Ahead: This stuffing is excellent for making ahead. Assemble the entire dish (steps 1-3) and refrigerate overnight. On the day of serving, bring it to room temperature for about 30 minutes before baking as directed. You might need to add an extra 10-15 minutes to the baking time if baking directly from the fridge.
Serving Suggestions & Holiday Pairings
This cornbread stuffing is incredibly versatile and makes an excellent accompaniment to a variety of holiday mains. It’s naturally fantastic alongside a beautifully roasted turkey, offering a delightful counterpoint to the rich poultry. But don’t stop there! Consider serving it with a juicy spiral ham, a succulent pork loin, or even a simple roasted chicken for a comforting Sunday dinner. The sweet and savory notes also pair wonderfully with other classic holiday sides like creamy mashed potatoes, green bean casserole, candied yams, and cranberry sauce.
For an extra touch of indulgence, drizzle a little homemade gravy over the top just before serving. The combination of textures and flavors will make every forkful an absolute delight. This dish is truly designed to be a standout component of any festive meal, offering both a comforting familiarity and a fresh, exciting taste experience.
Nutritional & Storage Notes
For those managing their intake, this cornbread stuffing is a smart choice. At 4-5 Personal Points, 4 SmartPoints on WW Blue & Purple plans, and 5 SmartPoints on the Green plan, it provides a satisfying portion without derailing your goals. The use of a lightened-up cornbread recipe and plenty of vegetables helps keep the calorie and fat content reasonable, while still delivering big on flavor.
One of the best things about this recipe is how well it freezes. If you find yourself with leftovers (though we doubt you will!), simply portion the cooled stuffing into airtight containers or freezer bags and store for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven at 350°F (175°C) until heated through, or microwave individual servings. This makes it perfect for enjoying a taste of the holidays long after the festivities have passed.
This cornbread stuffing is more than just a recipe; it’s an invitation to create new holiday traditions and cherished memories around the dinner table. Its unique sweet and savory profile, combined with its ease of preparation, makes it an essential addition to your holiday menu. Whether it’s for Thanksgiving, Christmas, or any special gathering, this dish is sure to be a conversation starter and a true crowd-pleaser.
The beauty of homemade stuffing is that you can control every aspect, from the herbs to the moisture level, ensuring it’s exactly how your family loves it. This cornbread stuffing recipe is a testament to how simple ingredients can come together to create something truly extraordinary. It’s comforting, flavorful, and incredibly satisfying – everything you want in a holiday side dish. Plus, knowing it’s a lighter option means you can enjoy it guilt-free!
So, this holiday season, ditch the ordinary and embrace the extraordinary with our delightful Cornbread Stuffing. It’s easy enough for a weeknight meal but special enough for your most festive occasions. Gather your ingredients, follow these simple steps, and prepare to delight your taste buds and those of your loved ones. Happy cooking, and happy holidays!