Dinner

Cornbread Stuffing with Sage and Onion

Name: Cornbread Stuffing with Sage and Onion
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 6 cups cubed cornbread; 3 tbsp unsalted butter; 2 medium onions, finely chopped; 2 celery stalks, finely chopped; 3 garlic cloves, minced; 2 tbsp 2–3 fresh sage leaves, chopped; 1 tsp fresh thyme; ½ tsp salt; ½ tsp freshly ground black pepper; 2 cups chicken stock or vegetable stock; 2 large eggs, lightly beaten; ½ lb cooked sausage, crumbled; ½ cup dried cranberries or chopped apples; ½ cup toasted pecans or walnuts

Servings: 8 Total Time: 1 hr Difficulty: Beginner

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Introduction

Cornbread Stuffing with Sage and Onion is a beloved holiday classic that brings warmth, comfort, and a rustic Southern touch to the dinner table. The buttery cornbread soaks up the savory flavors of caramelized onions, earthy sage, and aromatic herbs, creating a stuffing that’s rich, moist on the inside, and golden on top.

This dish is a holiday must-have, but it’s also versatile enough to be enjoyed year-round as a hearty side dish. The slight sweetness of cornbread balances beautifully with the savory aromatics, making every bite comforting and nostalgic.

Why I Love This Recipe

I love this recipe because it’s deeply flavorful yet simple to prepare. The cornbread adds a rustic charm you don’t get from traditional bread stuffing, while the sage and onion infuse the dish with holiday aromas that fill the kitchen with cozy warmth. It’s one of those recipes that brings people together — the kind you pass around the table with joy and plenty of second helpings.

Another reason I love it: it’s highly customizable. You can make it vegetarian, add sausage for extra heartiness, or toss in dried cranberries for a sweet twist. For me, it’s not just food — it’s tradition, comfort, and celebration baked into one dish.

Why It’s a Must-Try Dish

A holiday favorite that elevates any festive spread.
Combines sweet, savory, and herbal flavors perfectly.
Easy to prepare with basic, affordable ingredients.
Can be made vegetarian or meaty depending on preference.
Perfect for make-ahead meal planning.

Preparation & Cooking Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: ~250–280 calories per serving (depending on added butter/stock)

Cuisine & Course

Cuisine: Southern American / Traditional
Course: Side Dish (holiday or everyday meals)

Ingredients

For the Cornbread Stuffing

6 cups cubed cornbread (preferably day-old, homemade or store-bought)
3 tbsp unsalted butter
2 medium onions, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
2–3 tbsp fresh sage leaves, chopped (or 1 ½ tsp dried sage)
1 tsp fresh thyme (or ½ tsp dried)
½ tsp salt (adjust to taste)
½ tsp freshly ground black pepper
2 cups chicken stock or vegetable stock (add more if needed for moistness)
2 large eggs, lightly beaten

Optional Add-ins

½ lb cooked sausage, crumbled
½ cup dried cranberries or chopped apples
½ cup toasted pecans or walnuts

Simple Directions

Sauté onions, celery, garlic, and herbs in butter.
Combine with cubed cornbread.
Stir in eggs and stock until moistened.
Transfer to baking dish and bake until golden.

Step-by-Step Recipe Preparation

Step 1: Prep the Cornbread

Cut cornbread into cubes. If fresh, dry it in the oven at 300°F (150°C) for 15 minutes to avoid sogginess.

Step 2: Cook Aromatics

In a large skillet, melt butter over medium heat.
Add onions and celery; cook for 7–8 minutes until soft and translucent.
Stir in garlic, sage, thyme, salt, and pepper. Cook 1–2 minutes more.

Step 3: Mix Stuffing Base

In a large mixing bowl, combine cornbread cubes with the cooked onion mixture.
Add optional ingredients (like sausage, nuts, or cranberries) if using.

Step 4: Add Liquids

Pour in beaten eggs and enough stock to moisten the mixture (it should be damp but not soggy). Toss gently to combine.

Step 5: Bake

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish and spread the mixture evenly.
Cover with foil and bake for 25 minutes.
Remove foil and bake uncovered for another 15 minutes until golden brown on top.

How to Serve

Serve warm as a side dish with roast turkey, chicken, or ham.
Drizzle with gravy for extra flavor.
Garnish with fresh sage leaves for a festive touch.

Additional Recipe Tips

Use day-old cornbread: It absorbs flavors better and prevents sogginess.
Don’t overmix: Keep cornbread cubes intact for a nice texture.
Adjust moisture: Add more stock if you prefer a softer stuffing.
Make-ahead option: Assemble up to 1 day in advance, refrigerate, and bake just before serving.

Variations

Sausage Cornbread Stuffing: Add browned sausage for extra heartiness.
Sweet & Savory: Mix in apples, cranberries, or raisins.
Nutty Crunch: Add toasted pecans or walnuts.
Spicy Twist: Toss in diced jalapeños or chili flakes.
Gluten-Free: Use gluten-free cornbread.

Freezing & Storage

Storage: Keep leftovers refrigerated in an airtight container for up to 4 days.
Freezing: Freeze baked stuffing for up to 2 months. Wrap tightly in foil and plastic wrap.
Reheating: Reheat in the oven at 350°F (175°C), covered with foil, until warmed through.

Special Equipment Needed

Large skillet
Mixing bowl
9×13-inch baking dish
Foil for covering

Conclusion

Cornbread Stuffing with Sage and Onion is the perfect balance of rustic comfort and festive flavor. With its tender, herby base and golden baked top, it’s a dish that embodies the warmth of holiday gatherings. Whether you serve it at Thanksgiving, Christmas, or alongside a Sunday roast, this recipe is a guaranteed crowd-pleaser — and one you’ll want to make year after year.

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