Easy Cornbread-Brown Butter Stuffing Recipe (2024)

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Cooking Notes

Rachel S

what do you think about adding crumbled sausage?

MFK

Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.

B Jane

Sausage yes, and I'm also inclined to sauté an onion in that browning butter...maybe add some chopped apple with the scallions. Of course, that's moving it away from its current simplicity, but I probably can't resist!

Sandy

I like the flavor but it was dry for me. Made it for Thanksgiving for the first time :( Next time I will definitely add more stock. I would recommend a pretty wet mixture before putting it in the oven.

Jessica

This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.

Kathleen

I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?

Karen

Thank you Melissa!! You have given us a new recipe that will forever be a part of our Thanksgiving (and year round) meals! The combination of ingredients is simply perfect. And it will certainly satisfy me—who as the cook has ultimate control, sorry family—as I tend to prefer to serve simply prepared items and more of them so we can customize our own plates. Not trying to make more work, but it's a simpler method for me. And yes, the truth is, all we really do want is the stuffing :-).

Una K

I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.

bluerroses

Used very moist, southern style, savory cornbread. Added sauteed leeks, onion, celery and mushrooms, along with a handful of fresh sage and celery leaves. Excellent!

Jessica

This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.

Tracy

Perfect with crumbled spicy sausage covered in giblet gravy.

Kathleen

I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?

Una K

I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.

Sandy

I like the flavor but it was dry for me. Made it for Thanksgiving for the first time :( Next time I will definitely add more stock. I would recommend a pretty wet mixture before putting it in the oven.

bluerroses

Used very moist, southern style, savory cornbread. Added sauteed leeks, onion, celery and mushrooms, along with a handful of fresh sage and celery leaves. Excellent!

Tim

Made with three-day old sourdough loaves instead of cornbread and added some sauteed mushrooms and celery. Came out great!

Nan

Great flavor but much too dry. If I make again, I would add a good amount of stock before baking.

teacherusa

It all comes down to how good your cornbread is, as that is really the base. Ours, from a local bakery that sells sheets of it just for this purpose at Thanksgiving, was divine!

Holly

Is it supposed to be sweet cornbread? Or savory?

Jenny

Any tips for mixing in chorizo to this? Or bacon?

Would it be overkill to use Melissa's brown butter cornbread for this? That might be too buttery.

MFK

Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.

Andrea

I added chestnuts to the mix. So good!

bks

too dry unless you add lots of liquid

Mary

This was very good, except next time I'm going to saute an onion and add that in. The scallions weren't quite enough onion-y flavor, in my opinion. I also will add a bit more liquid before baking. But overall, this stuffing is very nice. We enjoyed it -- something different from the usual.

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Easy Cornbread-Brown Butter Stuffing Recipe (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Is stuffing better with or without eggs? ›

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

What can you use as a binder instead of eggs in stuffing? ›

Some common egg substitutes include:
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Why is my cornbread dressing mushy in the oven? ›

If your cornbread dressing is mushy, be sure you baked it in a wide enough pan. Plenty of surface area will help the top crisp and the bottom bake completely. Also, be sure you measured your ingredients properly and didn't add too much liquid.

What ingredients keep cornbread from being dry? ›

Light brown sugar, honey, or corn syrup will all add a little more wetness to the recipe. You can use the same proportions. Add 1 tablespoon (15 ml) more butter or oil. Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread.

What do southerners call stuffing? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

What can you add to cornbread mix? ›

10 Mix-Ins for Classic Cornbread
  1. Bacon and scallion. ...
  2. Green chile and cheddar cheese. ...
  3. Crumbled sausage and poultry seasoning. ...
  4. Fresh corn and basil. ...
  5. Pepperoni, parmesan, and black pepper. ...
  6. Spicy shrimp and creole seasoning. ...
  7. Brown sugar and pecan. ...
  8. Cranberry and maple syrup.

Is it better to make stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Why is my stuffing gummy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Should I leave bread out overnight for stuffing? ›

If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight.

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What does adding an egg to a recipe do? ›

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

How are eggs used as a binder? ›

A whole egg coagulates at about 156°F (69°C). Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc.

What does adding egg to bread do? ›

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

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