Easy Cornbread-Brown Butter Stuffing Recipe (2024)

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Cooking Notes

Rachel S

what do you think about adding crumbled sausage?

MFK

Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.

B Jane

Sausage yes, and I'm also inclined to sauté an onion in that browning butter...maybe add some chopped apple with the scallions. Of course, that's moving it away from its current simplicity, but I probably can't resist!

Sandy

I like the flavor but it was dry for me. Made it for Thanksgiving for the first time :( Next time I will definitely add more stock. I would recommend a pretty wet mixture before putting it in the oven.

Jessica

This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.

Kathleen

I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?

Karen

Thank you Melissa!! You have given us a new recipe that will forever be a part of our Thanksgiving (and year round) meals! The combination of ingredients is simply perfect. And it will certainly satisfy me—who as the cook has ultimate control, sorry family—as I tend to prefer to serve simply prepared items and more of them so we can customize our own plates. Not trying to make more work, but it's a simpler method for me. And yes, the truth is, all we really do want is the stuffing :-).

Una K

I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.

bluerroses

Used very moist, southern style, savory cornbread. Added sauteed leeks, onion, celery and mushrooms, along with a handful of fresh sage and celery leaves. Excellent!

Jessica

This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.

Tracy

Perfect with crumbled spicy sausage covered in giblet gravy.

Kathleen

I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?

Una K

I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.

Sandy

I like the flavor but it was dry for me. Made it for Thanksgiving for the first time :( Next time I will definitely add more stock. I would recommend a pretty wet mixture before putting it in the oven.

bluerroses

Used very moist, southern style, savory cornbread. Added sauteed leeks, onion, celery and mushrooms, along with a handful of fresh sage and celery leaves. Excellent!

Tim

Made with three-day old sourdough loaves instead of cornbread and added some sauteed mushrooms and celery. Came out great!

Nan

Great flavor but much too dry. If I make again, I would add a good amount of stock before baking.

teacherusa

It all comes down to how good your cornbread is, as that is really the base. Ours, from a local bakery that sells sheets of it just for this purpose at Thanksgiving, was divine!

Holly

Is it supposed to be sweet cornbread? Or savory?

Jenny

Any tips for mixing in chorizo to this? Or bacon?

Would it be overkill to use Melissa's brown butter cornbread for this? That might be too buttery.

MFK

Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.

Andrea

I added chestnuts to the mix. So good!

bks

too dry unless you add lots of liquid

Mary

This was very good, except next time I'm going to saute an onion and add that in. The scallions weren't quite enough onion-y flavor, in my opinion. I also will add a bit more liquid before baking. But overall, this stuffing is very nice. We enjoyed it -- something different from the usual.

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Easy Cornbread-Brown Butter Stuffing Recipe (2024)

FAQs

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.

What is cornbread stuffing mix made of? ›

TOASTED WHITE BREAD AND CORNBREAD CROUTONS (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID], SUGAR, SALT, CORN MEAL, WHEAT GLUTEN, SUNFLOWER OIL, YEAST, CANOLA OIL, ASCORBIC ACID [DOUGH CONDITIONER], ROSEMARY EXTRACT [TO PRESERVE]), DEHYDRATED ONION, ...

Why do you dry cornbread for stuffing? ›

Why Do You Dry Cornbread For Dressing? We all know good cornbread dressing hinges on perfectly stale (but not too stale) cornbread. Without adequate drying time, the cornbread becomes sloppy once it hits the casserole dish and mixes with the broth and eggs.

Should I put eggs in my stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

What's the difference between cornbread and stuffing? ›

Dressing is made from cornbread, and stuffing is traditionally made from other breads — sourdoughs, biscuits, etc. Some dressing recipes incorporate a little white bread, but that does not exclude them from the Southern persuasion if cornbread is the cornerstone.

What is the difference between stuffing and dressing black folks? ›

The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'. This is from Wiki. Basically, everyone except a tiny percentage of Black people with family in Alabama calls it stuffing.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What are the ingredients in Trader Joe's cornbread stuffing? ›

Made from a base of fluffy cornbread croutons, which are seasoned with rich, flavorful herbs like parsley and sage, our supplier adds in dried cranberries and roasted apples to provide a bright, contrasting pop of flavor to every bite.

Is it better to use chicken broth or stock for dressing? ›

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Can you leave cornbread out overnight for dressing? ›

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

Is stuffing better moist or dry? ›

Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.

Is it OK to make stuffing the day before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Should you stir stuffing? ›

The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

What is difference between dressing and stuffing? ›

To understand the difference between the two, all you have to do is look at the cooking method. Stuffing is stuffed (literally) inside the cavity of the turkey, while dressing is roasted in a separate casserole dish.

What is the difference between cornbread dressing and stuffing in the South? ›

How do you make cornbread dressing? The difference is stuffing is just that - it's stuffed into the turkey & baked with the bird. Dressing is the same stuffing mix only it's baked in another container, but not in the bird. You can stuff other proteins such as chicken, pork chops or even a beef roast.

Why is it called dressing instead of stuffing? ›

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

Do Southerners say stuffing or dressing? ›

Some people insist that it should be called dressing when it hasn't actually been stuffed inside a bird. But many people insist on one term or the other regardless of how it's prepared or what's in it. The term dressing is most commonly used in the South, but it's popular in pockets throughout the US.

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