Mom's Cornbread Stuffing

My mom's recipe for cornbread stuffing is an essential side dish on our Thanksgiving table and you'll soon see why it's the best ever! Super moist and flavorful and the perfect accompaniment to any turkey dinner.

5 from 1 vote

My mom's recipe for cornbread stuffing is an essential side dish on our Thanksgiving table and you'll soon see why it's the best ever! Super moist and flavorful and the perfect accompaniment to any turkey dinner.

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 389kcal

Ingredients

6 tablespoons unsalted butter
1 large yellow onion, finely diced
1-1/2 cups finely-diced celery
6 medium cloves garlic, minced
2 tablespoons minced fresh parsley
1-1/2 teaspoons poultry seasoning
1-1/2 teaspoons dry rubbed sage
6 cups crumbled baked cornbread
3 cups crumbled baked biscuits
3 large eggs, lightly beaten
2 to 2-1/2 cups chicken broth
Salt and pepper to taste

Instructions

Preheat oven to 375F and lightly grease a 9x13 baking dish. Set aside.
Melt butter in a large high-walled skillet or Dutch oven over medium-high heat. Add onion and celery and saute 3-5 minutes until tender. Add garlic, parsley, poultry seasoning, and sage and saute 1-2 additional minutes until fragrant. Remove pan from heat and allow to cool slightly.
Fold crumbled cornbread and biscuits into vegetable mixture until evenly combined. Drizzle eggs over top and add 2 cups chicken broth, lightly tossing until mixture is moistened, adding an additional splash of broth as needed to moisten bread. Season stuffing with salt and pepper to taste.
Scrape stuffing into prepared dish. Bake stuffing at 375F 30-35 minutes until top is golden brown. Serve stuffing warm and enjoy!

Notes

Storing Instructions

Store stuffing in refrigerator up to 6 days.

Nutrition