Best Homemade Sourdough Cornbread Stuffing Recipe
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There is something about homemade stuffing that just makes the whole Thanksgiving table feel complete. This sourdough cornbread stuffing has a moist, tender center, a perfectly crisp top, and every bite is packed with fresh herbs, savory vegetables, and buttery broth. The Sourdough Cornbread brings a gentle tang that takes the whole dish to another level.
It has become one of my most-requested sides, and I love serving it right alongside Sourdough Gravy.
Quick Look: Sourdough Cornbread Stuffing
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Servings: 16 servings
- Calories: ~ kcal (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Savory and herbaceous with buttery toasted cornbread, tender onions and celery, and fresh sage, thyme, and parsley. A cozy, crowd-pleasing Thanksgiving side!
- Difficulty: Easy — Simple steps and easy to make ahead to save time on Thanksgiving Day!
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Why You’ll Love This Sourdough Cornbread Stuffing
- Sweet, savory, and full of texture: Every bite gives you a tender center with crispy cornbread edges, all packed with onion, celery, garlic, sage, thyme, and Italian flat-leaf parsley. Want to make it even heartier? Toss in some cooked Italian sausage or turkey sausage and you’re golden.
- Made for a stress-free holiday: This one is a meal prep dream. Bake the cornbread up to 2 days ahead and cook your vegetables the day before — just keep them refrigerated separately. Come the big day, you’re already halfway there and have more time for other sides, like my Sourdough Discard Dinner Rolls.
- A delicious way to use your discard: If you’ve got extra sourdough discard sitting in the fridge, this is exactly what it’s meant for. It goes right into the cornbread base and adds the most subtle, beautiful tang. And if you’re on a discard kick, my Sourdough Cornbread Muffins are another sweet, buttery way to use it up.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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
How to Make Sourdough Cornbread Stuffing
- 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.)
- 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.
- 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.
- 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.
- 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.
McKenna’s Helpful Tips
- Dry the cubes and fold gently: Spread 1-inch cubes in one layer on a baking sheet for even toasting, then fold them into the broth mixture with a wooden spoon. Dry cubes also work well in classic stuffing made with my Easy Sourdough Bread, but I keep cornbread for this recipe.
- Soften the vegetables first: Use medium heat in a large skillet until the onion and celery are tender, adding garlic last. That avoids crunchy vegetables in the finished baking dish, a preparation step I also use for Sourdough Chicken Pot Pie.
- Protect the top as needed: If the cornbread browns before the center reaches 165°F, loosely tent the casserole dish with aluminum foil. Covering also helps control browning in my Sourdough Au Gratin Potatoes, though that casserole has its own baking schedule.
How to Store
Once the Sourdough Cornbread Stuffing has cooled, store it in an airtight container for up to 3-4 days.
Sourdough Cornbread Stuffing FAQs
Can I bake this cornbread stuffing in the oven, then use a Crock-Pot for serving after an hour-long drive?
As long as it’s baked in the oven, I think the crock pot is a great way to keep it warm!
How can I make the Sourdough Cornbread Stuffing Recipe less sweet?
Reduce the sugar to 1/2 cup in the entire batch of my Sourdough Cornbread, before making the stuffing. That keeps the corn flavor with less sweetness. For another cornmeal side with adjustable sweetness, we have Sourdough Cornbread Muffins.
Which broth and herbs can I use in this sourdough cornbread stuffing?
I use bone broth, but chicken stock, chicken broth, or vegetable broth also work. For dried sage, thyme, and parsley, use half the fresh amounts listed in the recipe card. You can vary the flavor with fresh rosemary, also featured in my Roasted Garlic and Rosemary Sourdough Bread. For a crusty-bread version, use my separate Sourdough Stuffing recipe.
Can I make the Best Homemade Sourdough Cornbread Stuffing Recipe ahead, and how do I store it?
Bake it the day before, divide it into shallow containers, and refrigerate within 2 hours. Keep leftover stuffing in an airtight container in the fridge for 3–4 days. Don’t refrigerate the wet, unbaked mixture overnight. To reheat, add a little broth if needed and heat to 165°F throughout. For another bake-ahead holiday side, my Sourdough Sweet Potato Rolls freeze well after baking.
If you tried this Sourdough Cornbread Stuffing recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Cornbread Stuffing Recipe
Yield: 16 servings
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.
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Equipment
Ingredients
- Sourdough Cornbread
- 28 grams unsalted butter 2 Tablespoons
- 1 medium onion diced
- 2 medium celery stalks finely chopped
- 2 garlic cloves minced
- salt and pepper to taste
- 600 grams bone broth 2 1/2 cups
- 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
- 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.Sourdough Cornbread
- 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.
- Preheat the oven to 300 degrees F and line a baking sheet with a parchment pan. Set aside.
- Slice the Sourdough Cornbread into 1-inch cubes, then 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 to cool.
- While the cornbread is toasting, heat a large skillet to medium heat on the stovetop.
- 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.28 grams unsalted butter, 1 medium onion, 2 medium celery stalks
- Add minced garlic and saute for 1 minute until fragrant. Season with salt and pepper to taste.2 garlic cloves, salt and pepper to taste
- Remove from the stovetop.
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the bone broth and eggs until combined.600 grams bone broth, 2 eggs
- Add the vegetable mixture and fresh herbs and mix.1 Tablespoon chopped fresh sage, 1 Tablespoon chopped fresh thyme, 1 Tablespoon chopped fresh Italian flat-leaf parsley
- Then, pour in the toasted cornbread and carefully fold with a wooden spoon until all the liquid is absorbed.
- Pour the cornbread mixture into a greased 9×13 baking dish.
- 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
This recipe card was updated on February 21st, 2026.
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.Nutrition
Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 23mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg
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How much cornbread does your recipe make. I’m trying to figure out if it needs doubled to stuff a 20lb turkey
Great question! This recipe makes enough stuffing for a standard 9×13-inch baking dish. For a 20-pound turkey, I would probably double it if you’re planning to use it as the main stuffing for the bird and want to be sure you have enough. You may even have a little extra to bake separately, which is never a bad thing!
Do you think it could be baked in the oven then transferred to a crock pot for serving? I want to make this and take it to a Thanksgiving we are driving an hour to and don’t want to worry about using their oven.
As long as it’s baked in the oven, I think the crock pot is a great way to keep it warm!
This looks so DELICIOUS! I usually make stuffing with homemade white bread (french bread, specifically) but I’ve never made it with cornbread before! I can’t wait to test out your recipe!!
Thank you for this recipe! I need to go back and make your other recipes too! Definitely pinning for later!
This looks amazing! I can’t wait to try