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Southern Cornbread Stuffing is a moist and fluffy turkey dressing with chunks of sweet cornbread and veggies soaked in an herb-infused broth.
This Cornbread Stuffing Casserole is a must-make for your Thanksgiving or holiday dinner. Slightly sweet cornbread paired with lots of flavor for this classic side dish. You can even use store-bought cornbread to cut down on prep time.
There are often heated debates over the best holiday side dish… Fluffy mashed potatoes and homemade cranberry sauce are often high on my family’s list, but it really isn’t a holiday meal without cornbread stuffing!
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Just set your cornbread out to dry overnight and then the day of prep is super simple!
Make the cornbread and dry overnight – Start by making the cornbread according to the package direction. You’ll need to let it cool completely before cutting it into 1-inch cubes. Spread the cubes out on a baking sheet and sit out overnight to dry.
Prep – Preheat the oven and grease a 9×13 baking dish. You can use either butter or cooking spray to grease.
Mix up stuffing – Melt butter in a large skillet over medium heat and saute the veggies and herbs. Whisk in the chicken broth and simmer for a few minutes. Place the cornbread cubes in a large bowl and ladle the broth mixture over a little at a time. Give the cornbread cubes a gently toss as you go until the cornbread is moistened but not mushy.
Bake – Spread the cornbread mixture in the greased baking dish and bake until golden (about 30 minutes). The stuffing should be moist and tender on the inside with slightly crispy bits on top. Sprinkle with fresh parsley before serving.
Stuffing and dressing are terms that are used interchangeably but have some differences.
Typically, stuffing is when the dish is stuffed inside of the turkey (or even a chicken). The stuffing cooks while the turkey cooks; food safety is a consideration here because the center of the stuffing must reach 165 degree F. While dressing is cooked outside of the bird, in a casserole dish like this recipe.
But there is also a regional spin as southerners typically call it dressing whether it is cooked in or out of the turkey and northerners tend to call it stuffing.
You do need to dry out the cornbread first. If you make stuffing or dressing with soft, fresh bread the texture will be very soggy. It’s best to use dried-out bread.
No, you do not need to make your own cornbread. Instead of buying the mix, you can purchase cornbread from the grocery store. You’ll need two 8-inch squares of cornbread.
I like to serve stuffing casserole right in the baking dish. Serve warm after baking. Just set out with a big spoon and let everyone help themselves.
With the slightly sweeter flavor of this stuffing, it pairs well with a variety of entrees for the holidays, like Thanksgiving Turkey or Glazed Ham. But as easy as it is, it’s also a great weeknight pairing with your favorite Baked Pork Chops.
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Storage – Leftovers can be stored in the fridge, covered, or in an airtight container for up to 4 days.
Reheating – You can certainly reheat the leftovers in the microwave, but for best results, I recommend reheating in the oven at 350 until warm. You can cover it with foil to prevent over-browning.