Homemade Sourdough Cornbread, tossed with tender vegetables, buttery bone broth, and savory fresh herbs. This Sourdough Cornbread Stuffing is the perfect side dish for your Thanksgiving table.
The holiday season is a time to gather around the table with those you love and enjoy home-cooked recipes. For most, this is the one time a year that family-favorite recipes grace their tables. These recipes have stood the test of time, that’s why they are classics.
But sometimes, traditions can be revamped.
What if I can tell you, you can best of both worlds? A tried and true recipe, but with a twist.
Say hello to Sourdough Cornbread Stuffing!
This great recipe reads similar to Grandma’s. You’ll find from-scratch cornbread, tender vegetables, mixed with buttery broth, eggs, and all the fresh, savory herbs. Sounds familiar right? But where’s the twist?
Homemade Sourdough Cornbread brings this classic, crowd-pleasing side dish to a whole other level! The slight tang from the sourdough starter brings a new depth to cornbread stuffing. It pairs beautifully with the savoriness of fresh herbs and aromatic vegetables.
Sourdough Cornbread Stuffing is just slightly sweet, moist, and the top becomes perfectly crisp. Better yet, it can be made in advance and reheated on the day, eliminating one food item from the long list to make.
Your holiday table will never be the same after you’ve had the best stuffing. You’re going to want to eat it all year long!
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Why You’ll Love This Recipe:
Easy From-Scratch Recipe:
Pitch flavorless and crumbly store-bought cornbread and stuffing mixes. This Sourdough Cornbread recipe is packed with delicious flavor, yet is simple to prepare.
Make ahead of Time:
The holidays can be a mad rush, but this recipe can be made in advance to help relieve some of the day-of stress.
Great way to use up Discard:
Sourdough discard gives this holiday classic a new edge. The slight tang pairs perfectly with the homemade cornbread and savory add-ins, making the best stuffing!
Gut-Health Benefits:
If you choose to long ferment this Sourdough Cornbread, not only will your tastebuds thank you, but so will your gut! Allowing the cornbread batter to fully ferment will mean easier digestion for you.
Ingredients
Sourdough Cornbread – My sourdough cornbread recipe is perfect for this stuffing. If you prefer less sweet cornbread, reduce the amount of sugar in my regular recipe to 1/2 cup.
Onion – A large white onion or yellow onion, diced.
Celery – Chop finely for the perfect amount of texture.
Garlic – I used fresh, minced garlic. A classic aromatic that enhances the savory flavors of vegetables and herbs.
Butter – If you use salted butter, add less salt while seasoning the vegetables.
Bone Broth – I used bone broth in this recipe, but chicken stock, chicken broth, or vegetable broth are great substitutes.
Eggs – Helps to bind the stuffing together and keep it moist.
Seasonings – Salt and Pepper to taste.
Herbs – I used finely chopped, fresh sage, thyme, and Italian Flat Leaf Parsley. Fresh herbs give this stuffing a robust and savory flavor, but you can use dried. Cut each measurement in half if you are using dried.
Nonstick cooking spray
Supplies
Rimmed Baking Sheet
Parchment Paper
Large Mixing Bowl
Rubber Spatula
Cast Iron Skillet(10″) or an 8×8 square pan
Casserole Dish – 9×13
How to Make Sourdough Cornbread Stuffing
Bake the Sourdough Cornbread
First, prepare my Sourdough Cornbread recipe.
This is a sweet cornbread recipe. If you prefer a less sweet cornbread for your stuffing, decrease the sugar to 1/2 cup.
Time-Saving Tip:
Make this sourdough cornbread up to 2 days in advance. It’s okay if the cornbread dries out a bit – that’s what we want! This will save you extra time on Thanksgiving day and make more room in the oven.
Chop
Preheat the oven to 300 degrees f.
Remove the Sourdough Cornbread from the baking dish. Slice into 1-inch cubes.
Line a baking sheet with a parchment pan. Spread the cornbread cubes in a single layer on the sheet pan.
Toast the sourdough cornbread for 15 minutes, or until lightly crispy.
Remove from the oven. Set to the side.
Sautee
While the cornbread is toasting, heat a large skillet to medium heat on the stovetop.
Once warm, melt butter in the pan, then saute onions and finely chopped celery until tender, about 5-7 minutes. Season to taste with salt and black pepper.
Add minced garlic and saute for 1 minute until fragrant.
Remove from the stovetop.
Mix
Preheat the oven to 350 degrees f.
In a large bowl, whisk together the bone broth and eggs until combined.
Add the vegetable mixture and fresh herbs and mix.
Then, pour in the toasted cornbread and carefully fold with a wooden spoon until all the liquid is absorbed.
Bake
Pour the corn bread stuffing mixture into a greased 9×13 baking dish.
Place the sourdough cornbread dressing in the preheated oven and bake stuffing for 30-35 minutes or until the top is golden brown.
*If some of the cornbread pieces are browning too much, place a piece of aluminum foil on top to prevent burning.
Variations of Sourdough Cornbread Stuffing:
This recipe is classic – sourdough cornbread, aromatic vegetables, and savory herbs. Though it is absolutely a crowd-pleaser, it is also easily customizable!
Here are some suggestions of delicious add-ins to make this Sourdough Cornbread Stuffing perfect for your holiday season.
Meat:
Make this cornbread stuffing extra hardy by adding cooked Italian sausage, turkey sausage, or chicken sausage.
Seasonings:
Experiment with other herbs like fresh rosemary or basil.
Fruit:
For a little extra sweetness and a pop of color, try adding cooked apples, craisins, or both!
Nuts:
Adding nuts gives this sourdough cornbread stuffing a bit of extra crunch. Chopped walnuts, pecans, and pinenuts would be excellent options. Roast them in the oven for a bit to enhance their nuttiness.
How to Store
Once the Sourdough Cornbread Stuffing has cooled, store it in an airtight container for up to 3-4 days.
Make Ahead Options:
Save yourself some time on the day-of cooking by using these time-saving tips!
Make the Sourdough Cornbread:
A huge time saver is to bake the Sourdough Cornbread in advance. Bake the cornbread up to 2 days and store at room temperature before making this Sourdough Cornbread Stuffing.
Cook the vegetables:
Save yourself some time by chopping and sauteeing all the vegetables the day before. Store in the fridge until ready to add to the stuffing mixture. No need to reheat them as they will warm up in the oven.
Prepare the Sourdough Cornbread Stuffing:
You can bake this Sourdough Cornbread Stuffing recipe and store it in the fridge the day before. Bake for an additional 10 – 15 minutes, since it is coming straight out of the fridge.
Reheating Tips:
Whole pan:
Preheat the oven to 350 degrees. Bake until heated through, about 40-45 minutes. To prevent the stuffing from drying out, pour a little extra bone broth on top.
For a crispy top – Bake uncovered
For softer, moist stuffing – Bake covered with tin foil
Individual serving:
Scoops of sourdough cornbread stuffing can be easily reheated in the microwave. Spoon a serving of leftover stuffing on a microwave-safe plate and heat for 1-2 minutes.
Happy baking!
More Sourdough Recipes Like This:
Soft Sourdough Dinner Rolls
Homemade Sourdough Sweet Potato Rolls
Roasted Garlic and Rosemary Sourdough Bread
Classic Sourdough Bread
Best Homemade Sourdough Cornbread Stuffing Recipe
Yield: 16 servings
Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Homemade Sourdough Cornbread, tossed with tender vegetables, buttery bone broth, and savory fresh herbs. This Sourdough Cornbread Stuffing is the perfect side dish for your Thanksgiving table.
Ingredients
- Sourdough Cornbread
- 2 Tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium celery stalks, finely chopped
- 2 garlic cloves, minced
- salt and pepper to taste
- 2 1/2 cups bone broth
- 2 eggs
- 1 Tablespoon chopped fresh sage (1 1/2 teaspoons dried)
- 1 Tablespoon chopped fresh thyme (1 1/2 teaspoons dried)
- 1 Tablespoon chopped fresh Italian flat-leaf parsley (1 1/2 teaspoons dried)
Instructions
Bake the Sourdough Cornbread
1. First, prepare my Sourdough Cornbread recipe.
This is a sweet cornbread recipe. If you prefer a less sweet cornbread for your stuffing, decrease the sugar to 1/2 cup.
Time-Saving Tip:
Make this sourdough cornbread up to 2 days in advance. It's okay if the cornbread dries out a bit - that's what we want! This will save you extra time on Thanksgiving day and make more room in the oven.
Chop
2. Preheat the oven to 300 degrees f.
3. Remove the Sourdough Cornbread from the baking dish. Slice into 1-inch cubes.
4. Line a baking sheet with a parchment pan. Spread the cornbread cubes in a single layer on the sheet pan.
5. Toast the sourdough cornbread for 15 minutes, or until lightly crispy.
6. Remove from the oven. Set to the side.
Sautee
7. While the cornbread is toasting, heat a large skillet to medium heat on the stovetop.
8. Once warm, melt butter, then saute onions and finely chopped celery until tender, about 5-7 minutes. Season to taste with salt and black pepper.
9. Add minced garlic and saute for 1 minute until fragrant.
10. Remove from the stovetop.
Mix
11. Preheat the oven to 350 degrees f.
12. In a large bowl, whisk together the bone broth and eggs until combined.
13. Add the vegetable mixture and fresh herbs and mix.
14. Then, pour in the toasted cornbread and carefully fold with a wooden spoon until all the liquid is absorbed.
Bake
15. Pour the cornbread mixture into a greased 9x13 baking dish.
16. Place the sourdough cornbread dressing in the oven and bake the stuffing for 30-35 minutes or until the top is golden brown.
*If some of the cornbread pieces are browning too much, place a piece of aluminum foil on top while it finishes baking.
Notes
Variations
Here are some suggestions of delicious add-ins to make this Sourdough Cornbread Stuffing perfect for your holiday season.
Meat: Cooked Italian sausage, turkey sausage, or chicken sausage would make this stuffing extra hardy.
Seasonings: Experiment with other herbs like fresh rosemary or basil.
Fruit: For a little extra sweetness and a pop of color, try adding cooked apples, craisins, or both.
Nuts: Adding nuts give this sourdough cornbread stuffing a bit of extra crunch. Chopped walnuts, pecans, and pinenuts would be excellent options. Roast them in the oven for a bit to enhance their nuttiness.
Make Ahead Options:
Savor yourself some time on the day-of cooking by using these time-saving tips!
Make the Sourdough Cornbread: A huge time saver is to bake the Sourdough Cornbread in advance. Bake the cornbread up to 2 days before making this Sourdough Cornbread Stuffing.
Cook the vegetables: Save yourself some time by chopping and sauteeing all the vegetables the day before. Store in the fridge until ready to add to the stuffing mixture. No need to reheat them as they will warm up in the oven.
Prepare the Sourdough Cornbread Stuffing: You can bake this stuffing and store it in the fridge the day before. Bake for an additional 10 - 15 minutes, since it is coming straight out of the fridge.
How to Store
Once the Sourdough Cornbread Stuffing has cooled, store it in an airtight container for up to 3-4 days.
Reheating Tips:
Whole pan: Preheat the oven to 350 degrees. Bake until heated through, about 40-45 minutes. To prevent the stuffing from drying out, pour a little extra bone broth on top.
For a crispy top - Bake uncovered
For softer, moist stuffing - Bake covered with tin foil
Individual serving: Scoops of sourdough cornbread stuffing can be easily reheated in the microwave. Spoon a serving of leftover stuffing on a microwave-safe plate and heat for 1-2 minutes.
Did you make this recipe?
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