Cornbread Stuffing

I have been so excited to start this Thanksgiving Series with you all! This is of course in anticipation of the American Holiday coming up, Thanksgiving.

No, we don’t celebrate Thanksgiving in Jamaica officially…but I do!

I couldn’t resist it. Year after year I have seen the Thanksgiving recipes and wanted to join it so I decided I was just finally going to. Now, to the Cornbread Stuffing. This Cornbread Stuffing is easily better than anything you will find in a box. I 100% guarantee that, and the truth is that it isn’t difficult to do at all. I’ve included a video tutorial as well, which when it has finished uploading I will add to the post, so if you’re receiving this via email then come back to the blog later today! Anyway, I will just say one thing. Or five. The day after this stuffing was made, I was able to save a SMALL amount to make a Thanksgiving Leftover recipe with…it was devoured, and I can understand why. It has a nice seasoned crunch on top, but when you dig deeper, oh my, you end up in a land of the best damn savoury bread pudding ever; that’s essentially how I would describe it. The bread soaks up all the liquids and releases it back to you by falling apart in your mouth and watering your tastebuds with cornbread goodness. I must admit that the cornbread I used for this recipe wasn’t my favourite, but it had become transformed after the baking process. Even if you don’t celebrate Thanksgiving this is an excellent dish to make; trust me, you’d be missing out otherwise.

Cornbread Stuffing

Italian Herbed Cornbread Stuffing

Italian Herbed Cornbread Stuffing

Prep Time:
Cook Time:
Total Time:
Serves: 20
Category: Dinner
  • 1 1/2 pounds (about 9 cups) good white sandwich bread, cut into 1/2-inch cubes
  • 1/2 pound (about 3 cups) sweet cornbread, cut into 1/2-inch cubes
  • 6 Tablespoons (3-ounces) unsalted butter
  • 2 medium onions (about 2 cups), finely diced
  • 3 medium celery ribs (about 1 1/2 cups), finely diced
  • 1 clove garlic, finely minced
  • 2 Tablespoons minced fresh thyme leaves
  • 2 Tablespoons minced fresh sage leaves
  • 2 cups chicken broth, divided
  • 1/2 cup whole milk or half-and-half
  • 3 extra large eggs
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 1/4-1/3 cup turkey drippings, reserved from roasted turkey
  • Preheat the oven to 250º F. Place the white bread and corn bread cubes on a large baking sheet. Bake until the edges are dried but the centers are still soft, about 45 minutes. (If two baking sheets are needed, adjust racks in upper-middle and lower-middle position and rotate halfway through baking). Bread can be dried a day in advance. Cool completely before storing in an airtight container.
  • Butter a 9x13-inch baking dish, set aside. Preheat the oven to 375º F.
  • In a large bowl, toss together the white bread cubes and the corn bread cubes; set aside.
  • In a large sauté pan over medium heat, melt the butter. Add the onions and celery; season with salt and freshly ground black pepper. Cook until the vegetables have softened, about 8-10 minutes. Add the garlic, thyme, and sage and sauté for 1 minute. Add 1/2 cup broth to deglaze the pan, scraping up any browned bits from the bottom. Pour the vegetable mixture over the bread cubes and toss to combine.
  • In a separate bowl, whisk together the remaining chicken broth, half-and-half, and eggs. Pour the broth mixture over the bread mixture; add the parsley and toss to combine. Transfer the mixture to the prepared baking dish. Pour 1/4 to 1/3 cup turkey drippings over the dressing. Bake for 40-45 minutes or until the top is golden brown. Enjoy!

Recipe courtesy of The Galley Gourmet

by Jessica

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  1. I love stuffing!! Haha sometimes I love it more than even the turkey :). Your own looks amazing.

in the kitchen everyday

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