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Delicious Cornbread Stuffing with Sage & Thyme in a rustic skillet

Cornbread Stuffing with Sage & Thyme

A flavorful cornbread stuffing featuring sautéed onions, celery, garlic, fresh sage, and thyme, moistened with vegetable broth and eggs, then baked until golden and crispy. This classic side dish is perfect for holiday meals or any festive occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 350 kcal

Equipment

  • Large skillet or Dutch oven
  • Large mixing bowl
  • Baking sheet
  • 9x13 inch baking dish
  • Thermometer

Ingredients
  

Bread/Base:

  • 6-8 cups cornbread crumbled or cubed, from about one 8x8 inch pan, preferably day-old

Aromatics:

  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 2-3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon fresh thyme chopped

Fats:

  • 1/2 cup unsalted butter

Liquids:

  • 2 cups vegetable broth or turkey broth
  • 2 large eggs lightly beaten

Seasonings:

  • Salt to taste
  • Black pepper to taste

Optional Additions (for variations):

  • 1 cup sliced mushrooms
  • 1 cup cooked crumbled breakfast sausage turkey or plant-based
  • 1/2 cup dried cranberries
  • 1/2 cup chopped apple
  • 1/2 cup shredded cheddar cheese

Instructions
 

Preparing Your Cornbread Base:

  • Tear or cut cornbread into 1/2-inch cubes and dry them on a baking sheet for several hours, overnight, or quickly toast in a 275°F (135°C) oven for 15-20 minutes until dry.

Sautéing the Aromatics:

  • Melt butter in a large skillet, then cook diced onion and celery for 8-10 minutes until soft. Add minced garlic, fresh sage, and thyme, cooking for another 2-3 minutes until fragrant.

Combining and Moistening:

  • Transfer cooked aromatics to a large bowl with dried cornbread cubes and toss. Whisk vegetable broth and beaten eggs, then gradually pour over the cornbread mixture, tossing gently until moist but not soggy, and season with salt and pepper.

Baking to Golden Perfection:

  • Spoon the mixture into a greased 9x13 inch baking dish, spreading evenly. Bake at 375°F (190°C) for 30 minutes covered, then 15-25 minutes uncovered, or 40-50 minutes uncovered, until golden brown and heated through to 165°F (74°C).

Notes

For best results, use day-old cornbread. The optional additions listed can be incorporated into the cornbread mixture before baking to customize your stuffing.