Cornbread Stuffing

8 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
5.0/5 (2)
This versatile cornbread dressing with celery, green onions, and parsley works perfectly as a side dish in lieu of rice or as stuffing for turkey, chicken, or duck. Add chicken broth for a moister consistency.

Ingredients

8 servings
  • 1 cup yellow cornmeal
  • 3/4 cup flour
  • 5 tsp baking powder
  • 3/4 tsp salt
  • 1 egg, slightly beaten
  • 1 cup milk
  • 2 tbsp shortening
  • 6 slightly toasted sliced bread
  • 2 cups celery, finely chopped
  • 1 cup green onions with tops, cut fine
  • 1/2 cup onion, finely chopped
  • 1/2 cup minced parsley
  • 1/4 cup butter or margarine
  • 1 1/2 tsp salt (more or less)
  • 1/4 tsp cayenne
  • 1/2 tsp black pepper
  • 1/4 tsp celery seed
  • Chicken broth (Optional)

Step-by-Step Instructions

  1. Preheat oven to 425 degrees. First make the cornbread. In a large bowl, sift together the cornmeal, flour, baking powder, and 3/4 tsp salt. Add the milk, shortening, and egg to the dry ingredients and mix until just combined. Pour mixture into a well-greased 9x13 pan or 8x8 casserole dish.
  2. Bake at 425 degrees for 25 minutes or until golden brown. After it’s cooled, crumble 5 cups of the cornbread for the next stage of the recipe.
  3. In a separate pot, sauté the celery and onion in butter until softened, about 5-7 minutes. Stir in the toasted bread torn into tiny pieces. Combine 5 cups of cooked crumbled cornbread, parsley, green onion tops, salt, cayenne, black pepper, and celery seed. Add to the sautéed mixture and stir to combine. If using as stuffing for turkey or chicken, stuff the bird and bake according to turkey/chicken recipe directions. If serving as a side dish, transfer to a greased casserole dish and bake at 350 degrees for 20-25 minutes until heated through and lightly browned on top.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes, you can prepare the cornbread a day ahead and even mix the dressing components. Store covered in the refrigerator and bake just before serving, adding a few extra minutes if going straight from the fridge to the oven.

Q: How do I know if my dressing is too dry?

A: The dressing should hold together when pressed but not be mushy. If it seems crumbly or dry, add chicken broth a few tablespoons at a time until it reaches your desired consistency.

Q: Can I use store-bought cornbread?

A: Absolutely. If you're short on time, use about 5 cups of crumbled store-bought cornbread or cornbread mix. The homemade version gives you better control over flavor and texture, but store-bought works in a pinch.

Tips and Techniques

For best texture, make sure the cornbread is completely cooled before crumbling. Toast the bread slices lightly to help them hold their shape in the dressing. If using as stuffing, don’t pack it too tightly into the bird cavity—it needs room to expand.

Ingredient Substitutions

  • shortening: melted butter or vegetable oil
  • green onions: regular yellow onion
  • cayenne: hot sauce or crushed red pepper
  • chicken broth: turkey or vegetable broth

Equipment Needed

  • 9x13 inch baking pan or 8x8 inch casserole dish
  • Large mixing bowl
  • Sauté pan or skillet
  • Casserole dish for final baking (if serving as side dish)

Historical Context

Cornbread dressing is a Southern staple, particularly popular at Thanksgiving and Christmas. In Cajun country, cooks often add their signature touch with cayenne pepper and green onions, giving the classic dish a little Louisiana kick.