Sandra This Paula Deen Cornbread Stuffing Recipe is a savory and moist recipe, which is made with cornbread and rubbed sage. It’s an ideal side dish for the holidays, ready in about 45 minutes.
Paula Deen Cornbread Stuffing Recipe Ingredients
- 1 (10 ounce) package dry corn bread mix
- ¼ cup unsalted butter
- ½ cup celery, chopped
- ½ cup onion, chopped
- 2 large eggs, lightly beaten
- ¾-1 cup chicken broth
- ½ tablespoon dried parsley
- 2 teaspoons rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon kosher salt
- Black pepper to taste
How To Make Paula Deen Cornbread Stuffing
- Prepare the cornbread: Prepare the cornbread mix according to the package directions. Allow it to cool completely, then chop or crumble it into a large bowl.
- Prep the oven and sauté vegetables: Preheat your oven to 350°F (175°C). Spray a 1 to 2-quart baking dish with cooking spray. In a skillet over medium heat, melt the butter. Add the celery and onion and sauté for 4-5 minutes, until softened.
- Combine the stuffing mixture: Add the cooked vegetables to the bowl with the crumbled cornbread. Sprinkle all the seasonings (parsley, sage, thyme, rosemary, salt, and pepper) over the top and toss to combine.
- Add wet ingredients and bake: Whisk the eggs into the chicken broth, then pour this mixture over the cornbread. Mix gently until everything is well combined and moistened. Transfer the stuffing to the prepared baking dish and bake for 25-30 minutes, until it’s heated through and the top is golden.
Recipe Tips
- How do I keep my stuffing from being dry? The key is to use enough chicken broth to moisten the cornbread crumbs thoroughly. Start with 3/4 cup and add more if the mixture seems too dry or crumbly. Be careful not to overbake it, which can also dry it out.
- Can I use homemade cornbread? Yes, absolutely! In fact, day-old, slightly dry homemade cornbread is perfect for stuffing because it will soak up the broth and flavors without becoming mushy.
- Can I add sausage to this stuffing? Yes, adding cooked sausage is a very popular and delicious variation. Simply brown about a half-pound of ground pork sausage, drain the fat, and mix it in with the cornbread and vegetables.
- What’s the difference between stuffing and dressing? Technically, “stuffing” is cooked inside the turkey, while “dressing” is cooked separately in a baking dish. Since this recipe is baked in a dish, it’s technically a cornbread dressing.
What To Serve With Cornbread Stuffing
This classic side dish is a staple on any holiday table. It pairs perfectly with:
- Roasted turkey and gravy
- Baked ham
- Roasted chicken
- Pork loin roast
How To Store Cornbread Stuffing
Refrigerate: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat: The best way to reheat stuffing is in a 350°F (175°C) oven. Place it in a baking dish, add a splash of chicken broth to moisten it, cover with foil, and bake until it’s heated through.
Cornbread Stuffing Nutrition Facts
- Calories: 136kcal
- Carbohydrates: 8g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 87mg
- Sodium: 329mg
- Fiber: 1g
- Sugar: 1g
This nutrition information is based on the exact products used in the original recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
FAQs
Yes, this is a great make-ahead side dish. You can bake it completely as directed, let it cool, cover it tightly, and store it in the refrigerator. When you’re ready to serve, just reheat it in a 350°F oven until it’s warmed through.
Yes. The general rule is to use three times the amount of fresh herbs as you would dried. For this recipe, that would be about 1.5 tablespoons of fresh parsley, 2 tablespoons of fresh sage, and 1 tablespoon each of fresh thyme and rosemary.
If the mixture seems too dry and isn’t holding together, simply add a bit more chicken broth, a tablespoon or two at a time, and mix gently until it’s nicely moistened but not soggy.
Try More Recipes:
- Paula Deen Cornbread Pudding Recipe
- Paula Deen Cornbread Dressing Recipe
- Paula Deen Chicken Bog Recipe
Paula Deen Cornbread Stuffing Recipe
Description
A classic, savory, and easy cornbread stuffing (or dressing) that’s perfect for the holiday table.
Ingredients
Instructions
- Prepare the cornbread mix according to package directions. Let it cool completely, then crumble it into a large bowl.
- Preheat oven to 350°F (175°C).
- In a skillet, melt butter and sauté the celery and onion for 4-5 minutes until soft.
- Add the cooked vegetables and all the dried seasonings to the crumbled cornbread and toss.
- Whisk the eggs into the chicken broth, then pour over the cornbread mixture and mix gently.
- Transfer to a greased baking dish and bake for 25-30 minutes until golden.
Notes
- Day-old homemade cornbread is an excellent substitute for the mix.
- For a moister stuffing, use the full cup of chicken broth.
- This dish can be baked ahead of time and reheated before serving.
- For a heartier version, add 1/2 pound of cooked, crumbled pork sausage.
