Cornbread Sage and Onion Stuffing

Cornbread, Sage, and Onion Stuffing (or dressing recipe) is the perfect side dish for the holiday’s (made without eggs). Golden, buttery cornbread is tossed with sweet onion, crisp celery, and fresh sage, then baked until the edges turn irresistibly crisp and golden. It’s pure comfort alongside your Thanksgiving or Christmas turkey and everyone’s favorite.

Ingredients

• Unsalted butter
• Onion
• Celery
• Chicken stock/broth
• Fresh sage
• Cornbread
• Salt

Use premade cornbread

Use your favorite cornbread for this recipe—whether it’s store-bought, homemade, or made from the classic Jiffy mix. (You’ll need two boxes of prepared Jiffy cornbread mix.) Remember that Sage Cornbread Recipe from an earlier post? This is where it shines.

These are both my go-to recipes from 2018 that I just added some extra info to.

If you make the stuffing from the sage cornbread, keep in mind it already has sage in it so I advise only using 1 tablespoon of fresh sage instead of 2.

Cornbread stuffing tips

1. Use day-old corn bread.
Freshly baked cornbread can be too soft and crumbly. Let it sit out overnight or toast it in the oven so it holds its shape and soaks up the broth without getting mushy.

2. Prep ahead.
You can make the cornbread, sauté the onions and sage, and even assemble the stuffing a day in advance. Store in a large bowl, just cover and refrigerate, then bake it when you’re ready.

3. Keep it moist, not soggy.
Add the broth gradually — the stuffing should be moist enough to hold together when pressed, but not dripping wet.

4. Crumble cornbread.
You can make it as chunky or as finely crumbled as you like.

5. Bake covered, then uncovered.
Cover with foil for most of the baking time to trap moisture, then uncover for the last 10–15 minutes to get those delicious golden, crispy edges.

6. Keep it warm for serving.
If the oven’s full, transfer the baked stuffing to a slow cooker on the warm setting or cover it tightly with foil and keep it in a low oven (around 200°F/93°C) until dinner.

7. Refresh leftovers.
Add a splash of broth before reheating in the oven to bring back moisture — it’ll taste freshly baked all over again.

8. Customize it.
Add-ins like cooked sausage, apples, more vegetables like peppers, garlic or pecans make tasty variations while keeping the classic sage and onion flavor front and center. Sprinkle some fresh herbs like parsley for a fresh finish.

Broth/stock

I like to use chicken broth or stock for extra flavor, but beef, turkey, or even vegetable broth will all work well.

Why is it called stuffing?

It’s called stuffing when it’s baked inside the turkey. If it’s cooked separately (like in this recipe), it’s technically dressing. That’s the traditional distinction — but stuffing is by far the more common term.

I’m not splitting hairs here. I’ve called it stuffing since I could talk. Whenever I say dressing, people think I’m talking about salad dressing. So, for simplicity — and because everyone knows what I mean — I’m sticking with stuffing.

Cranberry sauce and stuffing

I’m not the cranberry eater in the family, but for me, the cornbread stuffing brings just the right touch of sweetness. Combined with the onions and earthy sage, it’s easily the best dish on the table. But don’t worry, cranberry fans — I’ve got you covered with a fresh and fabulous Quick Cranberry Orange Sauce (pictured above).

Pan size for cornbread stuffing

This recipe fits a 7 x 9-inch/18 x 23 cm (1.5 quart) rectangle casserole dish. A 9 x 5 inch/23 x 13 cm, or 8 x 8 inch/20 x 20 cm square dish would also work.

Can you make cornbread dressing the day before?

Yes! I highly recommend this as it is one less thing you have to prepare. Just make the recipe, transfer to a casserole dish, cover and refrigerate. When you need it, bake per the recipe, 350°F/180°C. for 20-25 minutes.

Leftover Cornbread, Sage and Onion Stuffing

If you have leftover stuffing, you probably also have leftover turkey and cranberry. Why not turn them into my super-easy Leftover Turkey, Stuffing, and Cranberry Sausage Rolls? (See the picture below!)

If you’ve made my Cornbread, Sage and Onion Stuffing, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

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Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…