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An easy cornbread stuffing recipe flavored with mushrooms, fresh herbs, and cranberries! Have this egg-free side dish on the dinner table in an hour, or prep it in advance to bake when you’re ready.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Servings
16 people
Difficulty
Easy
Calories *
451 kcal per serving
Technique
Sautée vegetables & aromatics, add stock, season to taste, bake.
Flavor Profile
100% cornbread stuffing flavored with herbs & veggies.
* Based on nutrition panel
For years I have added cranberries to my stuffing, first time was an accident, but I loved the way the tart cranberries cut through the fat and richness of the turkey. So Happy Accident and I have continued the addition of cranberries. (some even make it into whatever I make with left over turkey.) ⭐⭐⭐⭐⭐
Nikki P
Why You Will Love This Recipe
- The flavor is gourmet and delicious! Fresh herbs, savory mushrooms, and tart cranberries make this cornbread stuffing anything but ordinary. Every bite is packed with contrast and balance!
- Made with 100% cornbread. Using only a savory cornbread rather than a mix of cornbread and leftover bread like my southern cornbread dressing makes this stuffing soft and tender on the inside with just the right amount of golden crispness on top.
- This stuffing is easy and make-ahead friendly. You can prep the stuffing the night before and bake it on the big day, saving you precious time.
- It’s customizable to your taste. Keep it vegetarian or bulk it up with sausage, bacon, or extra veggies; this recipe is endlessly adaptable.
Table of Contents
Whether stuffing is Stovetop or homemade, made with cornbread or white bread, I will eat it with gusto! But, I am especially partial to cornbread stuffing.
There is something about that savory cornbread flavor that is unparalleled! This year I decided to layer in the flavor with all the fresh herbs and aromatics and then add a whole bunch of sautéed mushrooms.
Ingredients & Substitutions
- Cornbread: Always use homemade cornbread for best results! My moist sweet cornbread is a bomb side dish all for my chipotle chili, but it does not make good stuffing, as it’s too sweet and soft for a stuffing base. I recommend my Southern cornbread recipe for this stuffing, as it’s more sturdy and less sweet. You can also use your favorite cornbread mix.
- Mushrooms: You’ll need fresh mushrooms to add a great texture and umami flavor to this stuffing. I highly recommend using button or cremini mushrooms!
- Cranberries: I added cranberries here for extra flare. I had them on hand to make my favorite cranberry chutney, and I’m glad I tried it; now I’m convinced that cranberries should always be in stuffing.
- Fresh Herbs: I love using a blend of rosemary, sage, and thyme to bring a wonderfully balanced flavor to this dish. If sage isn’t your thing, feel free to leave it out.
- Chicken Stock: I use my unsalted homemade chicken broth recipe but you could also use store-bought reduced sodium chicken stock or vegetable broth.
See the recipe card for full information on ingredients and quantities.
Variations for Cornbread Stuffing
- Add meat. Adding 1 pound of cooked, crumbled sausage or several slices of cooked, crumbled bacon to the stuffing brings extra flavor and protein to this dish.
- Add different fruit or vegetables. Try adding diced fennel along with the other aromatics, or add other fall vegetables like cubed butternut squash or sweet potatoes. Or try adding apples, like I do in my apple sausage stuffing.
- Top with nuts for a crunch. Garnish the stuffing with toasted sliced almonds, chopped walnuts, or chopped pecans after it’s baked for a wonderful crunch and flavor.
- Fold in cranberry sauce instead of fresh cranberries. A little salty, a little tart and a hint of sweet.
Professional Tips
- Dry out the cornbread cubes for a better texture. If you have time, cube up the cornbread the day before and let it sit out on a cookie sheet overnight. This helps it soak up the stock without falling apart. You may need an extra half of a cup of stock since it will be drier.
- Add the stock gradually. The goal is a moist, not soggy, texture. Pour in a little stock at a time, as you can’t take it out once it’s in the mixture!
- Bake uncovered. This allows the top to brown and lightly crisp while the inside stays soft and fluffy.
How to Make Cornbread Stuffing
Use these instructions to make the perfect cornbread stuffing every time! Further details and measurements can be found in the recipe card below.
Prepare the Ingredients
Step 1: Prepare the aromatics. Sauté the onion, celery, and fresh herbs in butter until soft and tender. Add to a bowl along with cubed cornbread.
Step 2: Cook the mushrooms. Heat the remaining butter and oil in the pan and add the mushrooms. Add a generous pinch of salt to draw out moisture and cook over high heat until browned. Add to the cornbread and aromatics.
Combine & Cook
Step 3: Combine the ingredients. Slowly add the stock to the cornbread mixture until it’s moist but not soggy. Season to taste with salt and pepper, then stir in the fresh cranberries.
Step 4: Bake and enjoy. Spread the stuffing in a 9×11-inch baking dish and bake at 350°F for 30-35 minutes, or until heated through and browned on top. Enjoy!
Chef Lindsey’s Recipe Tip
Sauté the mushrooms in both butter and oil; adding oil helps the butter not to burn as quickly.
Recipe FAQs
Technically, stuffing is cooked inside of a turkey, and is often made with white bread, while dressing is cooked separately in its own dish and is frequently made with cornbread. However, many people use the term “stuffing” for dressing, so the terms can be interchangeable.
The secret to good cornbread stuffing is to use homemade cornbread, to season it well with fresh herbs, and to gradually add the stock to moisten it to the right consistency.
Cornbread stuffing goes perfectly with many other Thanksgiving side dishes, like easy dinner rolls, sweet potato casserole, creamy mashed potatoes, cranberry chutney, and easy gravy from pan drippings. Enjoy a slice of easy pumpkin pie or pumpkin roll for dessert.
Store leftover cornbread stuffing tightly covered in the fridge for 3-5 days. Or, seal it in a zip top bag or airtight container for up to 3-4 months.
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If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Cornbread Stuffing
Ingredients
- ½ cup cranberries fresh, whole
- 3 cup mushrooms diced, I used button and cremini
- 2 tbsp celery finely diced (1 stalk)
- 1 ½ cup yellow onion diced (1 medium)
- 3 tbsp rosemary fresh, picked and chopped
- 1 tbsp sage fresh, picked and chopped
- 1 tbsp thyme fresh, picked
- 5 tbsp butter divided
- 1 tbsp canola oil
- 1 ½ cup chicken stock or vegetable stock
- 8 cups savory cornbread cubed
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350°F.
- In a large bowl, place cubed cornbread.
- Melt ¼ cup butter and sauté herbs, onion and celery until soft, tender and the onions are opaque. Pour over cornbread in bowl.
- Return pan to the heat and add remaining 1 tablespoon butter plus 1 tablespoon canola oil. The oil helps the butter not to burn as fast. When pan is hot, add the mushrooms and cook over high heat, stirring minimally to get a nice sear. Once they have started to brown, add a generous pinch of salt. This will help draw out their remaining moisture. Continue cooking until they are a nice brown. Pour over cornbread in the bowl.
- Slowly add stock to the cornbread, seasoning with salt and pepper as you go. The exact amount of stock will depend on how dry your cornbread is. If you let it air dry overnight, you will need another ½ cup of stock (so 2 cups total). The amount of salt depends on how salty the stock is. I use unsalted stock, so that I can control my seasoning
- Stir in cranberries.
- Spread into baking dish and bake in preheated oven. Bake until warmed throughout and the top has begun to brown, 30-35 minutes depending on the size of dish used. This can also be mixed the night before and baked when needed!
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious side dish recipes and chef-developed Thanksgiving recipes, or keep your casserole dish out and whip up a weeknight chicken shepherd’s pie!
For those of us that are planners – how long does it typically take for the stuffing to heat through and brown at 350?
Hi Joe! I see you! It usually takes 30-35 minutes, depending on the size of the dish you use. Can’t wait for you to try it!
For years I have added cranberries to my stuffing, first time was an accident, but I loved the way the tart cranberries cut through the fat and richness of the turkey. So Happy Accident and I have continued the addition of cranberries. (some even make it into whatever I make with left over turkey.)
Great minds think alike, Nikki!