This is one of my family’s favorite recipes. It goes back generations in my family, it is typically served at our family’s Thanksgiving meal. This year, I made it this Easter as a side dish since my son Jason absolutely loves it. It’s a nice yummy and full of flavor.
This is a very easy recipe to make, it takes hardly any time. I usually make the cornbread the night before, and then just mix it the next morning, with the fresh vegetables. If you want, you can make the entire stuffing the night before, and then just pop it into the air fryer, the morning of your holiday. This way it will free you up for socializing with your loved ones, plus it will give you (the host) more time with celebrating, rather than being in the kitchen the entire time.
I used sage in this dish, as I really think it goes well with poultry, and I was trying to tie the two dishes together, the turkey and the stuffing. If you want to switch out other seasonings, poultry seasonings go well with this dish.
I hope you and your family enjoy it, as much as mine does.
Chop the celery and onions up, and then mix together.
Then put the butter into the frying pan, and then put the celery and onion, and saute’ until the onions and celery are softened.
Crumble the cornbread into a mixing bowl.
Mix in the eggs and chicken broth (or stock) and then pour into an air fryer safe pan.
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Air Fryer-Yummy! Homemade Cornbread Stuffing or Dressing
This is such a great recipe. It’s such an easy recipe and it goes with any type of meal. My kids love it on the side with chicken or turkey!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
- 3 cups cornbread (already made)
- 2 tablespoons butter
- 1/2 cup onions, peeled and diced
- 1/2 cup celery, peeled and diced
- 2 eggs
- 2 cups chicken broth or stock
- 2 tablespoons sage
- Start by making the cornbread as per the directions on the box. And then let cool.
- Crumble the cornbread into a bowl, then saute’ the onions and celery on the burner, using the 2 tablespoons butter.
Saute’ just until the onions and celery softened, then pour into the crumbled cornbread.
- Mix in the egg, chicken broth, and sage, season with salt and pepper. Mix well.
Then pour into an air fryer safe pan.
- Set the pan in the air fryer and set the temperature for 320 degrees F, for 15 minutes.
**When the time is up, check the stuffing, is it cooked the way you want it to be? If not add time. Add time is 3-minute intervals until it’s done to your desired liking.
- Let cool, when it comes out of the air fryer, plate, serve and enjoy!
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