Easy Cornbread-Brown Butter Stuffing Recipe (2024)

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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? ›

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.

Why do you dry cornbread for stuffing? ›

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. No matter how long you bake soggy dressing, it will never perk up the way it should.

What is cornbread stuffing mix made of? ›

CORNBREAD CRUMBS (ENRICHED WHEAT AND SEMOLINA FLOUR, CORNMEAL, SUGAR, SALT, PARTIALLY HYDROGENATED SOYBEAN OIL, YEAST, CALCIUM PROPIONATE (FOR FRESHNESS), DRIED NONFAT MILK); DRIED VEGETABLES (ONION, CELERY, PARSLEY); SALT; SUGAR; DRIED CHICKEN (FAT, MEAT); YEAST EXTRACT; SPICES; HYDROLYZED SOY/WHEAT PROTEIN; TURMERIC ...

Should I put eggs in my stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

What is stuffing called in the South? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Is stuffing the same as 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.

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.

Is stuffing better moist or dry? ›

You want your stuffing moist but not soggy and certainly not dry. 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.

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.

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.

What is Christmas stuffing made of? ›

Meat stuffing

This is classic stuffing taken up a notch: mix beautiful pork shoulder with slow-cooked leeks and onions, smoky bacon and chestnuts, then bake until golden and gnarly. And, trust us, the addition of peaches and clementines makes all the difference.

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).

Can you mess up stuffing? ›

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

What's better stuffing or dressing? ›

The difference is that stuffing goes inside the cavity of the turkey, chicken, duck or whatever. Dressing is cooked in a separate casserole or similar dish. Taste-wise, stuffing will absorb the turkey juices and add those flavors; it is more moist than dressing when made by many.

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.

What's the difference between stuffing and dressing quiz? ›

For some, stuffing is typically cooked inside of the poultry to soak up all of its juices, and dressing is cooked outside of the bird in a casserole dish or skillet. However, these two terms are often used interchangeably and mean the same thing in different regions of the US.

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