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–+ servings
A skillet filled with flavorful cornbread stuffing and chopped vegetables sits on a wooden surface. A wooden spoon rests in the pan, surrounded by cranberry sauce, gold utensils, a napkin, and fresh parsley.
This savory cornbread stuffing combines honey cornbread, crunchy onions and celery, and herbs for a moist, golden-baked side dish perfect for Thanksgiving or any holiday feast.

Ingredients 

Aromatics & Herbs

  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs finely chopped
  • 2 cloves garlic minced
  • 1 tsp rubbed sage dried
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp freshly ground black pepper
  • 2 tsp chicken bouillon powder
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 large eggs

For topping

  • 3 tbsp unsalted butter sliced
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Instructions

  1. After making the skillet cornbread, leave the oven on 375°F (190°C).

Combine Dry and Wet Components

  1. Cube the cornbread into 1" cubes.
    Cubed pieces of yellow cornbread, perfect for a Thanksgiving Side or classic Cornbread Stuffing, are spread out on a white cutting board, which sits on a wooden surface. Ideal for your next Holiday Recipe.
  2. In a large bowl, combine all ingredients by gently folding everything together until fully combined. You want the cubes to be moist but not soggy — they should hold their shape when pressed together. If it seems too dry, add up to ½ cup more broth.
    1 full batch of Honey Cornbread, 1 yellow onion, 3 celery ribs, 2 cloves garlic, 1 tsp rubbed sage, 2 tbsp fresh parsley, 1 tsp fresh thyme leaves, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 2 tsp chicken bouillon powder, 2 cups chicken broth, 1 cup whole milk, 2 large eggs
    A metal mixing bowl filled with a coarse, yellowish cornbread stuffing mixture containing chopped vegetables and crumbs, with a black-handled spoon resting inside the bowl on a white surface.

Bake

  1. In the same 10-inch cast-iron skillet, oil the skillet and pour in the stuffing mixture.
    1 tbsp olive oil
    A cast iron skillet filled with flavorful cornbread dressing, featuring chopped celery and onions, sits on a wooden surface.
  2. Dot the top with small bits of butter for extra browning.
    3 tbsp unsalted butter
  3. Bake 30 minutes covered (with foil), then uncover and bake an additional 15–20 minutes until the top is golden and crisp, and the center is set.
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