Recipes

Cornbread Stuffing

RECIPE BY: San

DATE: November 25, 2025

Total Time 1 hour 50 minutes

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This traditional Cornbread Stuffing recipe is full of flavor and loaded with herbs, sausage, onion, celery, and garlic, making it a holiday favorite.

overhead shot cornbread stuffing in serving bowl

I love Thanksgiving dinner, it’s always the most relaxing holiday for me. Even with having 20+ guests, it peaceful, less chaos and I really enjoy the tempo of the days. I have my traditional favorites on the spread this year like turkey, mashed potatoes, gravy, and cranberry sauce. For me Thanksgiving and Christmas aren’t complete without the classic stuffing, and nothing really beats my mom’s Best Ever Italian Stuffing, seriously; I love it so much.

For the past few years, I’ve added with traditional stuffing or this cornbread stuffing to the menu, just for my guests to have another option.

overhead shot cornbread stuffing with serving spoon

I’ve always seen the dried, bagged ready-to-make cornbread stuffing recipes and have heard of people making this classic dish. What I love about this stuffing recipe is the sweetness of the cornbread and it being a perfect balance with the savoriness from the sausage, herbs, celery, and onion.

I love this Cornbread Stuffing. The crispness of the crust on top and the texture of the cornbread throughout the stuffing is just absolute perfection.

cornbread stuffing on a plate

Holiday baking tips

  • Plan your menu; breakout the baking schedule, so that you have time for everything without stress.
  • Make your cranberry sauce 2 days before and pies the day before.
  • The day before baking prep all of your veggies and ingredients; but cutting and storing things in containers, so they are just ready to go when you need them.
  • How long do you cook a turkey with stuffing?
    f you are not cooking your stuffing outside of the turkey, typically the cooking time for a stuffed turkey takes longer. A 20 lb. stuffed turkey takes anywhere from 4 1/4 – 5 1/4 hours. Check out this article for more information.
  • How long do you cook a turkey? The rule of thumb is 20 minutes per pound. This can vary depending on if your turkey is stuffed or unstuffed, see notes above. With this being said, the best way to know if your turkey is done is using a meat thermometer.
  • Cook the turkey until the skin is a light golden color; then cover loosely with a foil tent. In the last 45 minutes of baking, remove the foil tent to make the skin a nice golden brown color.
  • Use a meat thermometer to check the temperature of the turkey it needs to reach 165 degrees F, do not base it off the color of the skin, this will not tell you it is done. To get an accurate temperature reading, be sure that your thermometer is not touching the bone, I like to stick it in the meaty part of the turkey.
  • Once the turkey is done cooking remove it from the oven and allow it to stand 20-30 minutes before carving. This makes for a more juicy turkey and easier for carving.
cornbread stuffing in serving dish

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cornbread stuffing collage with recipe title

Cornbread Stuffing

Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Servings: 12
This traditional Cornbread Stuffing recipe is full of flavor and loaded with herbs, sausage, onion, celery, and garlic; making it a holiday favorite. 
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Ingredients
 

  • 6 cups corn bread cubed
  • 5 cups Italian or French bread cubed
  • 2 cups milk
  • 1 egg
  • 1 lb Italian Sausage
  • 1 cup celery chopped
  • 1 small yellow onion diced
  • 1/2 cup butter
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon celery salt
  • 1 teaspoon garlic salt
  • 1 teaspoon seasoning salt, I used Lawry’s
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried parsley

Instructions
 

  • In a large sauce pan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
  • In the same pan over medium-high heat sauté butter, celery and onions until tender.
  • Remove pan from heat, add cubed cornbread and french bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in milk and toss again to combine. Place stuffing in a 2qt casserole dish.
  • Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered.
  • If you desire a crispier top, which I suggest place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.

Notes

Recipe adapted from Best Ever Italian Stuffing

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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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7 Comments

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  3. 1. Pardon me for sound stupid but how many pans of the cornbread recipe you posted makes “6 cups cornbread” for this recipe?

    2. Do you used dried French bread or fresh

    Reply

    1. 1. One mostly full 8×8 pan has made exactly 6 cups for me but it may depend on what recipe/mix you use. A smaller mix like Jiffy will only make about 3 cups.
      2. We just use a fresh loaf of French bread from the grocery store bakery, cut into cubes.
      I hope this helps! Enjoy

      Reply
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