Master Cornbread Stuffing Recipe

(serves 12-15)

Note: The way I make my/my mom’s/my grandma’s stuffing is sauté celery and onions in butter until buttery soft. Then add poultry seasoning and sage and salt. Have pre-made cornbread ready and crumble into chunks. Then mix the onion/celery mixture with the corn bread chunks. Add chicken broth or veggie broth to moisten along with chopped pecans. Taste and season accordingly if adjustments are needed. Bake and enjoy. : )

Basic Ingredients:

  • 12-15 cups ¾ inch diced or torn bread
  • 6-9 cups add-ins (starting volume/before cooking)
  • Up to 5 seasonings plus salt and pepper
  • 3-4.5 cups vegetable broth or chicken broth
  • 3-6 Tb. Melted butter or olive oil


  1. Prepare the bread – choose 1-2 types – I like mixing rustic Italian with cornbread (all breads must be dried out/stale EXCEPT for cornbread).
  • Cornbread
  • French
  • Italian
  • Rye
  • Sourdough
  • White Sandwich
  • Whole Grain
  1. Add-ins Choose up to 6 of the following

To cook with 3 Tb butter or olive oil and big pinch of salt until mostly softened:

  • Celery (1.5-3 cups)
  • Onions (3-4.5 cups)
  • Leeks (1.5-3 cups)
  • Shallots (¾ cup)
  • Garlic (3-6 large cloves)
  • Mushrooms (1.5-3 cups)
  • Carrots (1.5-3 cups)
  • Fennel (1.5-3 cups)
  • Apple (1.5-3 cups)
  • Veggie sausage/veggie bacon (up to 1 lb.)
  • Sausage or bacon  (up to 1 lb.)

To coarsely chop and add raw:

  • Dried fruit – 1 cup (cranberries, raisins, tart cherries, currants, apples, pears)
  • Nuts – 1 cup lightly toasted (pine nuts, pistachios, walnuts, pecans, hazelnuts or raosted chestnuts)
  1. Mix and Season – Toss the bread with the add-ins and up to 5 seasonings, plus salt and pepper.  If using dry spices, look online to convert amounts from fresh to dry:
  • Fresh flat leaf parsley – up to ¾ cup
  • Fresh sage – up to 4/5 Tbs.
  • Fresh thyme – up to 3 Tb.
  • Fresh Rosemary – up to 1.5 Tb.
  • Fresh Oregano – up to 1.5 Tb.
  • Scallions or chives – up to ¾ cup
  • Fennel seeds – lightly chopped up to 3 ts.
  • Orange or Lemon zest – up to 1.5 ts.
  1. Moisten the stuffing – For most bread, 3 cups liquid should be enough.  Cornbread may need more.  Start with 3 cups and if the liquid isn’t immediately adsorbed and pools a little at the bottom, that should be enough.  If it sucks it up immediately, try adding more, ½ cup at a time.
  2. Taste and Enrich – add salt and pepper if necessary and if needed, the extra butter/olive oil
  3. Bake – Pre heat oven to 375, grease 2 9×13 Pyrex pans and spread out stuffing evenly.  Cover tightly with foil and bake until heated through, about 35 minutes.  Remove foil and continue to bake until the top is lightly browned and crisp (another 20-30 minutes).