This recipe for Ina Garten’s classic Cornbread Stuffing combines traditional cornbread with savory seasonings, making it a hearty and flavorful addition to any holiday table. It’s a comforting twist on the usual bread stuffing, guaranteed to impress guests with its perfect texture and rich taste.
If you’re tired of dry, boring stuffing stealing space on your holiday plate, Ina Garten’s cornbread stuffing fixes that fast.
It’s rich, savory, packed with flavor, and gives you that perfect balance of crispy edges and soft, fluffy center that makes people go back for seconds (and maybe thirds).
Why You Will Love This Recipe!
- Combines sweet cornbread flavor with savory herbs.
- Creates a wonderfully moist and tender holiday side dish.
- Classic Ina Garten recipe guarantees rich, reliable flavor.
- A comforting twist on traditional white bread stuffing.
- Easy to prepare ahead of time for less holiday stress.
Ina Garten’s Cornbread Stuffing Ingredients
- Cornbread: Provides a sweet and unique base for this savory dressing.
- Butter: Adds rich flavor and keeps the stuffing wonderfully moist.
- Onions and Celery: Essential aromatics that build the savory flavor foundation.
- Chicken Stock (or broth): Binds the ingredients and ensures a tender, moist texture.
- Eggs: Act as a binder to hold the stuffing together perfectly when baked.
- Fresh Herbs (Sage, Thyme, etc.): Delivers that indispensable, earthy Thanksgiving holiday flavor.
- Sausage (or meat): Contributes savory depth and hearty texture to the stuffing.
How To Make Ina Garten’s Cornbread Stuffing
Step One: Cut cornbread into 1-inch cubes and let it dry out on a baking sheet for a few hours or overnight. Remember dry bread, is for a stuffing that doesn’t turn to mush.
Step Two: Melt butter or heat olive oil in a large skillet over medium heat. Add diced onions and celery and cook until soft, about 8–10 minutes. Stir in garlic, sage, rosemary, parsley, salt, and pepper, cooking for another minute until fragrant.
Step Three: Transfer the dried cornbread cubes to a large bowl. Pour the veggie mixture over the top and gently toss to combine.
Step Four: Pour in chicken stock and stir until the bread is evenly moistened. Add the beaten eggs and mix gently so everything holds together but isn’t soupy.
Step Five: Grease a baking dish and spread the stuffing evenly inside. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake another 15–20 minutes until the top is golden and slightly crisp. Let the stuffing sit for 5–10 minutes before serving so it sets up nicely.
Ina Garten’s Cornbread Stuffing Recipe Tips
- Use day-old cornbread. Fresh cornbread turns mushy fast. Letting it dry gives you fluffy stuffing with crispy edges.
- Don’t drown it in broth. Add stock a little at a time, the bread should feel moist, not soupy.
- Cook the veggies fully. Soft onions and celery bring way more flavor than crunchy, half-cooked pieces.
- Use fresh herbs when you can. Dried herbs work in a pinch, but fresh ones make the flavor pop.
- Cover first, then uncover. Foil keeps it moist early on; uncovering later gives you that golden, crispy top.
- Taste the mix before baking. If it tastes flat before the oven, it won’t magically get better after.
- Let it rest before serving. Five to ten minutes helps it set up so it doesn’t fall apart on your plate.
Storing, Make Ahead and Reheating Instructions
- Storing Instructions: Let the cornbread stuffing cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days.
- Make Ahead Instructions: Assemble the stuffing up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. Let it sit at room temperature for about 20 minutes before putting it in the oven.
- Reheating Instructions: Reheat leftovers in the oven at 350°F (175°C) for 15–20 minutes, covered with foil to keep it from drying out. You can also microwave individual portions in short bursts, stirring halfway through.
Ina Garten’s Cornbread Stuffing Recipe Faqs
Can I use store-bought cornbread? Yes, you absolutely can! Just ensure it’s plain (not sweet cake-like) cornbread, and remember to cut it into cubes and bake it briefly on a low temperature to dry it out before mixing.
Why is the step of drying the cornbread important? Drying the cornbread cubes (toasting them in the oven) prevents the final stuffing from becoming dense and mushy when the liquid and savory aromatics are added. It helps the stuffing achieve a better, crisper texture.
Can I make this ahead of time? Yes, you can assemble the entire stuffing mixture (without baking) and cover it tightly, storing it in the refrigerator for up to 2 days. Add a splash more stock before baking, as the bread will absorb some moisture overnight.
What kind of sausage should I use? Ina often recommends using high-quality sweet Italian sausage (casings removed) or a combination of sweet and hot sausage for the best flavor depth. Brown the sausage before sautéing the vegetables.
Should I bake it inside the turkey or separately? For food safety, Ina usually recommends baking all stuffing in a separate casserole dish. Baking it separately also ensures a crisper top and bottom crust. If baking inside the bird, the turkey must reach 165 degrees F.
More Ina Garten Copycat Recipes
- Easy Barefoot Contessa Turkey Burger Recipe
- Barefoot Contessa’s Tuna Casserole
- Barefoot Contessa Chicken Divan Recipe
- Ina Garten Spinach Artichoke Dip Recipe
- Barefoot Contessa Chicken Marsala Recipe
- Ina Garten Deviled Eggs Recipe
- Easy Barefoot Contessa Chicken Parmesan
- Ina Garten Tartar Sauce Recipe
- Ina Garten’s Banana Bread Recipe
- Barefoot Contessa’s Cream of Asparagus Soup
- French Potato Salad by Barefoot Contessa
- Barefoot Contessa Cornish Hen Recipe
- Easy Ina Garten’s Sausage and Herb Stuffing Recipe
- Ina Garten Stuffed Peppers Recipe
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Ina Garten’s Cornbread Stuffing
Description
Ingredients
- 8 cups cornbread, cubed (about 12–16 oz)
- 2 tablespoons butter, or olive oil
- 2 cups yellow onion, diced (about 2 medium onions)
- 1 cup celery, chopped (about 2–3 stalks)
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 cups chicken stock, plus more if needed
- 2 large eggs, lightly beaten
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Cut 8 cups cornbread into 1-inch cubes and let it dry out on a baking sheet for a few hours or overnight. Dry bread = stuffing that doesn’t turn to mush.
- Melt 2 tablespoons butter or heat olive oil in a large skillet over medium heat. Add diced 2 cups yellow onion and 1 cup celery and cook until soft, about 8–10 minutes. Stir in 2 cloves garlic, 2 tablespoons fresh sage, 1 tablespoon fresh rosemary,2 tablespoons fresh parsley,1 teaspoon kosher salt, and ½ teaspoon black pepper, cooking for another minute until fragrant.
- Transfer the dried cornbread cubes to a large bowl. Pour the veggie mixture over the top and gently toss to combine.
- Pour in 2 cups chicken stock and stir until the bread is evenly moistened. Add the beaten 2 large eggs and mix gently so everything holds together but isn’t soupy.
- Grease a baking dish and spread the stuffing evenly inside. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake another 15–20 minutes until the top is golden and slightly crisp.
- Let the stuffing sit for 5–10 minutes before serving so it sets up nicely.
Equipment
- Baking Dish
- Mixing Bowl
- Fork
Nutrition
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