Thanksgiving is a time for gathering with family and friends, sharing laughter, and indulging in a feast that warms the heart and soul. At the center of this culinary celebration is the beloved stuffing, a dish that has the power to elevate your holiday meal from ordinary to extraordinary.
Cornbread stuffing, in particular, is a cherished favorite, offering a delightful combination of texture and flavor that complements the traditional turkey.
With its slightly sweet, buttery base, cornbread stuffing pairs beautifully with savory herbs, fresh vegetables, and unique add-ins, allowing for endless creativity in the kitchen.
In this article, we’ll explore over 25 Thanksgiving cornbread stuffing recipes that will not only satisfy your taste buds but also add a personal touch to your holiday table.
Whether you prefer a classic cornbread stuffing with herbs or a more adventurous version with fruits, nuts, and even sausage, we have something for everyone.
Get ready to impress your guests with these delicious recipes that will surely become new family favorites!
25+ Delectable Thanksgiving Cornbread Stuffing Recipes To Try Today
As the Thanksgiving season approaches, preparing the perfect cornbread stuffing can be the highlight of your holiday menu.
With over 25 creative recipes to choose from, there’s no shortage of inspiration to help you craft a stuffing that suits your taste and complements your festive feast.
From traditional flavors to innovative twists, each recipe offers a unique take on this classic dish, ensuring that your Thanksgiving table is both inviting and satisfying.
This year, let your stuffing shine as a centerpiece on your holiday spread. We hope these cornbread stuffing recipes will bring joy, warmth, and deliciousness to your Thanksgiving celebration.
So gather your loved ones, roll up your sleeves, and start cooking – your perfect cornbread stuffing awaits!
Classic Southern Cornbread Stuffing
This Classic Southern Cornbread Stuffing blends the rich flavors of cornbread with aromatic herbs and vegetables, creating a traditional side dish that complements any Thanksgiving meal. The cornbread, baked to a golden perfection, absorbs the savory broth, making each bite moist and flavorful. This stuffing is perfect for those looking to bring a touch of Southern comfort to their holiday table.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 ½ cups chicken or vegetable broth
- ½ cup fresh parsley, chopped
- 1 cup cooked sausage (optional)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients until just mixed. Pour into a greased 9×13-inch baking dish and bake for 20-25 minutes until golden brown. Let it cool, then crumble into a large bowl.
- Make the Stuffing:
- In a large skillet, sauté onion and celery in a little olive oil until soft (about 5-7 minutes). Add garlic and cook for another minute. Stir in sage, thyme, black pepper, and cook for an additional minute. Pour the mixture over the crumbled cornbread, add sausage (if using), parsley, and enough broth to moisten. Mix until well combined.
- Bake the Stuffing:
- Transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the top is crispy.
This Classic Southern Cornbread Stuffing is a tribute to the comforting flavors of the South. With its fluffy cornbread base and aromatic herbs, it perfectly embodies the spirit of Thanksgiving. Serve it alongside your turkey and cranberry sauce for a complete and satisfying meal. The leftovers can be enjoyed the next day, making it a versatile addition to your holiday spread.
Apple and Walnut Cornbread Stuffing
This Apple and Walnut Cornbread Stuffing combines sweet, tart apples and crunchy walnuts for a unique twist on traditional stuffing. The sweetness of the apples complements the savory flavors of the cornbread and herbs, creating a delightful contrast that will surprise and please your guests. This stuffing is not only delicious but also a great way to incorporate seasonal ingredients into your Thanksgiving feast.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 onion, diced
- 2 celery stalks, diced
- 1 ½ cups apples, peeled and diced (such as Granny Smith)
- 1 cup walnuts, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 ½ cups chicken or vegetable broth
- ½ cup dried cranberries (optional)
Instructions:
- Prepare the Cornbread:
- Preheat the oven to 400°F (200°C). In a large bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Pour wet ingredients into dry and mix until just combined. Pour into a greased baking dish and bake for 20-25 minutes. Cool and crumble.
- Make the Stuffing:
- In a skillet, sauté onion and celery until softened. Add diced apples and walnuts, cooking until apples are slightly tender. Stir in thyme, rosemary, and cook for another minute. Combine this mixture with the crumbled cornbread, dried cranberries (if using), and enough broth to moisten the mixture.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden.
This Apple and Walnut Cornbread Stuffing adds a delightful sweetness to your Thanksgiving meal, balancing the savory elements of the turkey and gravy. The combination of textures from the crunchy walnuts and soft apples creates a complex flavor profile that will leave your guests raving. This stuffing can also be made ahead of time and baked just before serving, allowing you to enjoy more time with family and friends during the holidays.
Spicy Chorizo Cornbread Stuffing
This Spicy Chorizo Cornbread Stuffing brings a bold flavor to the Thanksgiving table with the addition of spicy chorizo sausage. The heat from the chorizo, combined with the sweetness of the cornbread and the freshness of herbs, creates an exciting and unforgettable stuffing. This recipe is ideal for those looking to spice things up during the holiday season and add a touch of flair to their traditional Thanksgiving feast.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 8 ounces spicy chorizo, casing removed and crumbled
- 1 onion, diced
- 2 bell peppers (any color), diced
- 2 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 ½ cups chicken or vegetable broth
- ½ cup cilantro, chopped
Instructions:
- Prepare the Cornbread:
- Preheat the oven to 400°F (200°C). In a bowl, mix together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Combine the wet and dry ingredients until just mixed. Pour into a greased baking dish and bake for 20-25 minutes. Allow to cool before crumbling.
- Make the Stuffing:
- In a skillet, cook chorizo over medium heat until browned. Remove from the skillet and set aside. In the same skillet, sauté onion and bell peppers until soft. Add garlic and cook for an additional minute. Stir in smoked paprika and cumin, followed by the crumbled chorizo. Combine this mixture with the crumbled cornbread and enough broth to moisten.
- Bake the Stuffing:
- Transfer the mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the top is crispy.
This Spicy Chorizo Cornbread Stuffing is a must-try for anyone wanting to add a kick to their Thanksgiving spread. The spiciness of the chorizo perfectly complements the sweet cornbread, resulting in a stuffing that is both hearty and flavorful. This dish will stand out among the traditional sides, leaving your guests eager for seconds. Pair it with a light salad or roasted vegetables for a well-rounded meal that everyone will love.
Mushroom and Herb Cornbread Stuffing
This Mushroom and Herb Cornbread Stuffing is a delightful blend of earthy mushrooms and aromatic herbs, making it a sophisticated addition to your Thanksgiving feast. The combination of different mushroom varieties adds depth of flavor, while the fresh herbs brighten the dish. This stuffing is perfect for mushroom lovers and pairs wonderfully with turkey and gravy, offering a rich and savory side dish that will impress your guests.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups vegetable broth
- ½ cup fresh parsley, chopped
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a large bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients until just mixed. Pour into a greased baking dish and bake for 20-25 minutes. Allow to cool, then crumble into a large bowl.
- Make the Stuffing:
- In a large skillet, heat olive oil over medium heat. Add onions and celery, cooking until soft (about 5-7 minutes). Add garlic and mushrooms, sautéing until the mushrooms are browned and tender. Stir in thyme, sage, salt, and pepper. Combine the mixture with the crumbled cornbread, parsley, and enough broth to moisten.
- Bake the Stuffing:
- Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden and crispy.
This Mushroom and Herb Cornbread Stuffing is a refined option that brings an earthy richness to your Thanksgiving table. The combination of various mushrooms and fresh herbs creates a complex flavor that pairs beautifully with roasted turkey and other sides. Its heartiness makes it a filling addition to your meal, and it can easily become a family favorite for years to come.
Cranberry Pecan Cornbread Stuffing
This Cranberry Pecan Cornbread Stuffing features the perfect balance of sweet and savory flavors, combining tart cranberries with crunchy pecans. This stuffing not only adds a pop of color to your Thanksgiving spread but also introduces delightful textures and tastes that will make your holiday meal memorable. It’s a wonderful choice for those who enjoy a touch of sweetness in their savory dishes, making it a crowd-pleaser.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 onion, diced
- 2 celery stalks, diced
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 ½ cups chicken or vegetable broth
- ½ cup green onions, chopped
Instructions:
- Prepare the Cornbread:
- Preheat the oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Combine the wet and dry ingredients and pour into a greased baking dish. Bake for 20-25 minutes. Cool and crumble.
- Make the Stuffing:
- In a skillet, sauté onion and celery until softened. Stir in cranberries and pecans, cooking for an additional 2-3 minutes. Add thyme and rosemary, and remove from heat. Combine this mixture with the crumbled cornbread and enough broth to moisten.
- Bake the Stuffing:
- Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is crispy.
This Cranberry Pecan Cornbread Stuffing is an innovative twist on traditional stuffing, showcasing the delightful contrast of sweet cranberries and crunchy pecans. The addition of these ingredients not only enhances the flavor but also adds a beautiful aesthetic to your Thanksgiving meal. This stuffing pairs exceptionally well with turkey, and its unique taste will make it a standout dish that your family and friends will talk about long after the holiday is over.
Southwestern Cornbread Stuffing
This Southwestern Cornbread Stuffing brings a zesty flair to the Thanksgiving table with its blend of bold flavors, including jalapeños, corn, and spices. This stuffing is a fantastic way to incorporate a southwestern twist into a classic dish, creating an exciting contrast that will delight your guests. Perfect for those who love a bit of heat, this stuffing is not only flavorful but also a fun addition to your holiday feast.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 onion, diced
- 2 jalapeños, seeded and diced
- 1 can (15 oz) corn, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 ½ cups chicken or vegetable broth
- ½ cup cilantro, chopped
- 1 cup shredded cheddar cheese (optional)
Instructions:
- Prepare the Cornbread:
- Preheat the oven to 400°F (200°C). In a bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients and pour into a greased baking dish. Bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a skillet, sauté onion and jalapeños until soft. Add corn, chili powder, cumin, and salt, cooking for another 2-3 minutes. Remove from heat. Combine the mixture with the crumbled cornbread, cilantro, and enough broth to moisten. If desired, stir in shredded cheddar cheese.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the top is crispy.
This Southwestern Cornbread Stuffing adds a vibrant and spicy element to your Thanksgiving dinner. The combination of jalapeños, corn, and spices offers a refreshing change from traditional flavors, making it an exciting addition to your holiday spread. This stuffing can serve as a fantastic side dish or even a main vegetarian option for guests looking for something unique. With its bold flavors and satisfying texture, it’s sure to become a new favorite at your Thanksgiving table.
Sausage and Apple Cornbread Stuffing
Sausage and Apple Cornbread Stuffing combines savory sausage with sweet apples for a delightful contrast that brings warmth and comfort to your Thanksgiving table. The juicy apples add moisture and a hint of sweetness, while the sausage provides a hearty depth of flavor. This stuffing is perfect for those who enjoy a classic yet innovative twist on traditional stuffing, making it a crowd-pleaser that will have everyone reaching for seconds.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 onion, diced
- 2 celery stalks, diced
- 2 apples (such as Granny Smith or Honeycrisp), peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken or vegetable broth
- ½ cup walnuts or pecans, chopped (optional)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix together cornmeal, flour, baking powder, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Stir the wet and dry ingredients together until just combined. Pour the batter into a greased baking dish and bake for 20-25 minutes. Cool and crumble.
- Make the Stuffing:
- In a large skillet, cook the sausage over medium heat until browned, breaking it up with a spoon. Add the onion and celery, cooking until softened. Stir in the apples, thyme, sage, salt, and pepper, and cook for an additional 5 minutes. Remove from heat and combine with the crumbled cornbread and enough broth to moisten the mixture. If desired, add the chopped nuts for extra crunch.
- Bake the Stuffing:
- Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
The Sausage and Apple Cornbread Stuffing brings together classic flavors that complement each other beautifully, creating a stuffing that is both hearty and refreshing. The combination of savory sausage and sweet apples not only enhances the taste but also adds an appealing texture to the dish. This stuffing pairs perfectly with turkey and gravy, making it an essential component of your Thanksgiving spread. Its comforting flavors and satisfying texture will undoubtedly become a cherished holiday tradition for your family.
Spinach and Feta Cornbread Stuffing
Spinach and Feta Cornbread Stuffing offers a Mediterranean twist to the classic cornbread stuffing, combining the earthiness of spinach with the creamy tang of feta cheese. This stuffing is perfect for those looking for a lighter, herbaceous side dish that still delivers on flavor. The spinach provides a vibrant green hue, while the feta adds richness and depth, making it a unique option for your Thanksgiving table.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups vegetable broth
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Combine the wet and dry ingredients, then pour into a greased baking dish. Bake for 20-25 minutes, cool, and crumble.
- Make the Stuffing:
- In a skillet, sauté onion and garlic until translucent. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Combine the spinach mixture with the crumbled cornbread, feta cheese, oregano, thyme, salt, and pepper. Add enough broth to moisten the mixture.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
Spinach and Feta Cornbread Stuffing brings a burst of flavor and color to your Thanksgiving table, making it an excellent alternative to more traditional stuffing recipes. The creamy feta and fresh spinach create a delightful contrast, while the herbs enhance the overall taste profile. This stuffing can be enjoyed as a side dish or as a vegetarian main course option, making it versatile and appealing to all guests. Its unique flavor combination will make it a memorable addition to your holiday meal.
Southern-Style Cornbread Stuffing with Bacon
Southern-Style Cornbread Stuffing with Bacon takes the classic stuffing to new heights with the addition of crispy bacon and traditional Southern flavors. The smoky richness of bacon enhances the cornbread base, while the aromatic vegetables create a flavorful foundation. This stuffing is perfect for those who appreciate the bold and comforting tastes of Southern cuisine, making it a hearty and satisfying dish for your Thanksgiving celebration.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 6 strips of bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken broth
- ½ cup green onions, sliced (for garnish)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Combine the wet and dry ingredients and pour into a greased baking dish. Bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the drippings in the skillet. Add onion, celery, and garlic, sautéing until softened. Stir in thyme, sage, salt, and pepper. Combine the cooked vegetables and crumbled bacon with the cornbread, adding enough broth to moisten.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
Southern-Style Cornbread Stuffing with Bacon is a true celebration of flavor that embodies the essence of comfort food. The crispy bacon adds a smoky richness that elevates the dish, while the traditional cornbread base provides a satisfying texture. This stuffing is an excellent companion to turkey and gravy, adding a hearty and indulgent touch to your Thanksgiving feast. With its delicious flavors and comforting qualities, this stuffing is sure to become a beloved part of your holiday traditions.
Cranberry Pecan Cornbread Stuffing
Cranberry Pecan Cornbread Stuffing brings together sweet and tart cranberries with crunchy pecans, creating a delightful blend of flavors and textures. This stuffing is not only delicious but also visually appealing, making it a perfect addition to your Thanksgiving spread. The combination of seasonal ingredients and nutty undertones provides a refreshing contrast to the rich flavors of turkey and gravy, making this stuffing a festive choice for your holiday table.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken or vegetable broth
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix together cornmeal, flour, baking powder, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Stir the wet and dry ingredients until just combined. Pour the batter into a greased baking dish and bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a skillet, sauté the onion and celery until softened. Add the garlic and cook for an additional minute. In a large bowl, combine the crumbled cornbread, sautéed vegetables, dried cranberries, pecans, thyme, rosemary, salt, and pepper. Gradually stir in enough broth to moisten the mixture.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and slightly crispy.
Cranberry Pecan Cornbread Stuffing is a festive and flavorful dish that elevates your Thanksgiving menu with its unique combination of sweet and savory elements. The tartness of the cranberries complements the richness of the cornbread, while the pecans add a delightful crunch. This stuffing not only enhances the overall dining experience but also serves as a beautiful centerpiece on your table. Its balance of flavors makes it a dish that guests will remember long after the meal is over.
Mushroom and Herb Cornbread Stuffing
Mushroom and Herb Cornbread Stuffing is a rich, savory option that features earthy mushrooms and a medley of fresh herbs. This stuffing is perfect for those looking to add depth and sophistication to their Thanksgiving meal. The combination of sautéed mushrooms and aromatic herbs creates a comforting and fragrant dish that pairs beautifully with turkey or can stand alone as a vegetarian delight.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 2 cups mushrooms (such as cremini or button), sliced
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups vegetable broth
- ½ cup fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Combine the wet and dry ingredients, then pour into a greased baking dish. Bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a skillet, sauté the onion, celery, and garlic until softened. Add the mushrooms and cook until they are tender and any liquid has evaporated. Stir in the thyme, sage, salt, and pepper. In a large bowl, mix the crumbled cornbread with the sautéed mixture and enough broth to moisten.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
Mushroom and Herb Cornbread Stuffing brings a sophisticated flair to your Thanksgiving feast, showcasing the delightful combination of mushrooms and fresh herbs. The earthy flavors of the mushrooms pair perfectly with the sweetness of the cornbread, creating a stuffing that is both comforting and elevated. This dish is sure to impress your guests and can easily become a staple on your holiday table, providing a delightful alternative to traditional stuffing recipes. Its rich flavors and inviting aroma will have everyone anticipating the next holiday meal.
Spicy Jalapeño Cornbread Stuffing
Spicy Jalapeño Cornbread Stuffing adds a kick to your traditional stuffing with the bold flavors of jalapeños and a hint of cheddar cheese. This stuffing is perfect for those who love a bit of heat in their holiday meals. The spiciness of the jalapeños balances beautifully with the sweetness of the cornbread, making it a flavorful and exciting addition to your Thanksgiving spread.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 2 jalapeños, seeded and diced (adjust to taste)
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken broth
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix together cornmeal, flour, baking powder, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Stir the wet and dry ingredients until just combined. Pour the batter into a greased baking dish and bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a skillet, sauté the onion and celery until softened. Add the garlic and jalapeños, cooking for an additional 2 minutes. In a large bowl, combine the crumbled cornbread, sautéed vegetables, cheddar cheese, cumin, smoked paprika, salt, and pepper. Gradually stir in enough broth to moisten the mixture.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
Spicy Jalapeño Cornbread Stuffing is a bold and flavorful option that adds excitement to your Thanksgiving meal. The heat from the jalapeños is perfectly balanced by the sweetness of the cornbread, while the cheddar cheese brings richness and depth to the dish. This stuffing not only enhances your holiday spread but also appeals to those who enjoy a bit of spice in their dishes. With its unique flavor profile and satisfying texture, this stuffing is sure to be a hit at your Thanksgiving table and will leave your guests raving about the delightful twist on a classic recipe.
Apple and Sausage Cornbread Stuffing
Apple and Sausage Cornbread Stuffing is a delightful blend of sweet and savory flavors that perfectly embodies the essence of fall. The juicy apples combined with savory sausage create a mouthwatering stuffing that is both hearty and comforting. This dish not only complements turkey but also stands out as a star on your Thanksgiving table. The mix of textures from the crispy cornbread and tender apples ensures each bite is full of flavor and satisfaction.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 pound breakfast sausage, crumbled
- 2 cups apples, peeled and diced (such as Granny Smith)
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken broth
- ½ cup fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix the cornmeal, flour, baking powder, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter. Combine the wet and dry ingredients, then pour into a greased baking dish. Bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a skillet, cook the sausage over medium heat until browned. Add the onion and celery, cooking until softened. Stir in the garlic and apples, cooking for an additional 2 minutes. In a large bowl, combine the crumbled cornbread, sausage mixture, sage, thyme, salt, and pepper. Gradually add enough broth to moisten.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden.
Apple and Sausage Cornbread Stuffing is a deliciously sweet and savory addition to your Thanksgiving feast. The combination of tart apples and savory sausage creates a balanced flavor that enhances the overall meal experience. This stuffing not only adds variety to your table but also evokes the warm and cozy feelings of the holiday season. Its comforting flavors and delightful texture will make it a favorite among family and friends, ensuring that it becomes a cherished recipe in your Thanksgiving traditions.
Spinach and Feta Cornbread Stuffing
Spinach and Feta Cornbread Stuffing offers a Mediterranean twist on a classic dish, combining the earthy flavors of spinach with the tanginess of feta cheese. This stuffing is a great way to incorporate greens into your holiday meal while still keeping it delicious and satisfying. It pairs beautifully with turkey and can also serve as a flavorful vegetarian option for your Thanksgiving gathering.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 cup feta cheese, crumbled
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups vegetable broth
- ½ cup sun-dried tomatoes, chopped (optional)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix together cornmeal, flour, baking powder, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Stir until just combined. Pour into a greased baking dish and bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a skillet, sauté the onion and garlic until softened. Add the spinach and cook until wilted. In a large bowl, combine the crumbled cornbread, sautéed vegetables, feta cheese, oregano, salt, pepper, and sun-dried tomatoes (if using). Gradually stir in enough broth to moisten.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden.
Spinach and Feta Cornbread Stuffing is a delightful dish that adds a burst of flavor and color to your Thanksgiving table. The combination of fresh spinach and tangy feta creates a harmonious blend that complements the sweetness of the cornbread. This stuffing is not only a great way to incorporate greens into your holiday meal but also serves as a standout dish for those looking for something different. Its unique flavor profile and nutritious ingredients make it a favorite among guests, ensuring that it will be requested at future gatherings.
Southern Style Cornbread Stuffing with Vegetables
Southern Style Cornbread Stuffing with Vegetables is a classic recipe that showcases the heartiness of cornbread combined with a medley of colorful vegetables. This stuffing is inspired by Southern cooking traditions and is packed with flavors that will transport you straight to the heart of the South. It is the perfect accompaniment to your Thanksgiving turkey and is sure to impress your guests with its comforting, homey taste.
Ingredients:
- For the Cornbread:
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- For the Stuffing:
- 1 batch of cornbread, crumbled (about 8 cups)
- 1 onion, diced
- 2 celery stalks, diced
- 1 bell pepper (any color), diced
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken or vegetable broth
- ½ cup green onions, sliced (for garnish)
Instructions:
- Prepare the Cornbread:
- Preheat your oven to 400°F (200°C). In a bowl, mix together cornmeal, flour, baking powder, and salt. In another bowl, whisk together buttermilk, eggs, and melted butter. Combine the wet and dry ingredients, then pour into a greased baking dish. Bake for 20-25 minutes. Allow to cool and crumble.
- Make the Stuffing:
- In a large skillet, sauté the onion, celery, bell pepper, and carrots until softened. Stir in the garlic and cook for an additional minute. In a large bowl, combine the crumbled cornbread, sautéed vegetables, thyme, oregano, salt, and pepper. Gradually add enough broth to moisten the mixture.
- Bake the Stuffing:
- Transfer the stuffing to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
Southern Style Cornbread Stuffing with Vegetables is a warm and hearty dish that embodies the flavors of traditional Southern cuisine. The combination of fresh vegetables and cornbread creates a delightful texture and taste that is both satisfying and comforting. This stuffing is not only a great addition to your Thanksgiving feast but also showcases the beauty of seasonal ingredients. Its rich flavors and inviting aroma will make it a beloved staple in your holiday celebrations, bringing warmth and comfort to your table.
Note: More recipes are coming soon!
