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–+ servings
spoonful of sourdough cornbread stuffing

Sourdough Cornbread Stuffing Recipe

By McKenna Pulda
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.
4.60 from 10 votes
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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

  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.
    Sourdough Cornbread
  2. 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.
  3. Preheat the oven to 300 degrees F and line a baking sheet with a parchment pan. Set aside.
  4. Slice the Sourdough Cornbread into 1-inch cubes, then 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 to cool.
  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.
    28 grams unsalted butter, 1 medium onion, 2 medium celery stalks
  9. 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
  10. Remove from the stovetop.
  11. Preheat the oven to 350 degrees F.
  12. In a large bowl, whisk together the bone broth and eggs until combined.
    600 grams bone broth, 2 eggs
  13. 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
  14. Then, pour in the toasted cornbread and carefully fold with a wooden spoon until all the liquid is absorbed.
  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

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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