Southern Cornbread Stuffing

There are no shortcuts with this recipe. None. That being said- it is a very simple recipe- no oysters or ground chestnuts. Just simple ingredients that make a huge impact with their flavors.

Bake the cornbread from scratch- use my recipe here.

While still warm, crumble the cornbread in a big bowl – pour in some melted butter and hot chicken broth. Then sauté up a bunch of chopped onions, flat leaf parsley, add in dried fennel seeds, sage, poultry seasonings and salt and pepper- then more butter.

Mix the onions into the cornbread.

Start tasting- add more salt, add more pepper. Taste can vary widely based on humidity, the onions, etc. Spoon into a buttered cassrole dish- bake.

This is the best stuffing/dressing. The best. In my humble opinion, of course.

Do not use dried bread cubes- do not buy pre made corn bread.

This is blasphemy.

You will be eating it for days ( because it is SO good) so be sure to use lots of butter.

This is the only stuffing I have ever really loved. My mother made it when we were growing up and this is my take on her recipe.

Happy Thanksgiving.

Gobble gobble.

Remember- no shortcuts!

Southern Cornbread Stuffing

  • double batch of Meggen’s favorite cornbread recipe HERE

  • 2 large white onions, chopped
    About 4-5 cups

  • 1 cup flat-leaf parsley, chopped fine

  • 2 heaping TBSP fennel seeds

  • 4 sticks of unsalted butter (1 lb) melted, divided

  • 2 cups chicken broth, hot

  • 1 TBSP poultry seasonings

  • 2 tsp kosher salt

  • 1 tsp ground pepper

  • 2 tsp dried sage

  • 2 tsp garlic powder

Bake the corn bread in a large baking dish.
Pour hot butter and broth onto cornbread. Mix with a large spoon until crumbly.
Yes- four sticks. Plan your cardio after you eat this cornbread.

Method- Serves 8-10. Prep time- 1 /12 hours. Baking time- 30 minutes

  • Bake the cornbread recipe in a well buttered large baking dish according to my instructions. Reduce heat to 350 degrees.
    Remove cornbread from baking dish while still warm. Place the chunks of cornbread into a large bowl. Wash the baking dish. Butter well to use again. Set aside.
  • Pour 2 sticks (1 cup) of melted butter onto the hot crumbled cornbread. Stir in 1 cup of hot broth. With a large spoon, tear the cornbread up until it crumbles into pieces. Add more butter & broth if it seems dry. Do not “over wet” the bread mixture. Set aside.
  • In a large pan, sauté the onions in 1/4 cup of melted butter. Once translucent, add in the parsley, fennel seeds and seasonings. Add in salt and pepper to taste.
    Fold the onions into the cornbread mixture combining throughly. Add in more hot butter & broth if needed. Add salt and pepper to taste.
    The stuffing/dressing should be moist but not “wet”.
  • Place stuffing into the prepared baking dish. Cover tightly with foil. You can refrigerate up to 24 hours before serving.
    Bake at 350 degrees for 20 minutes. Remove the foil. Bake an additonal 10-15 minutes until the top is golden brown.
    Serve hot.
    If heating the stuffing from the fridge, set the dish out on the counter for 30 minutes before baking. Bake an additonal 10 minutes.
Sauté onion and add in parsley
Add in fennel seeds and seasonings
This smells SO good
Mix onions into buttreed bread crumbled.
Place into a buttred dish. Cover and bake until warmed through.

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