Cornbread Stuffing with Sage & Thyme: 5 Prep Tips

Introduction

There are some dishes that do more than just fill our bellies; they fill our hearts with memories. As the leaves begin to turn and the air gets a crisp chill, my mind invariably drifts to the comforting scent of a Thanksgiving kitchen, a symphony of herbs and spices that promise warmth and togetherness. And at the heart of that symphony, for me, has always been the glorious golden crumb of cornbread stuffing. This isn’t just a side dish; it’s a hug on a plate, a taste of home. Today, I’m thrilled to share a recipe that encapsulates all that warmth and goodness: my beloved Cornbread Stuffing with Sage & Thyme. Get ready to create new cherished memories around your own table.

Why Make This Recipe

This recipe is irresistibly delicious. It has a perfect balance of savory, sweet, and herbaceous flavors. This dish brings feelings of home and heartwarming gatherings. It is easy to follow with clear, step-by-step instructions. You can easily change it to fit your needs. It makes any meal special, not just holidays. The sage and thyme give it a deep, unforgettable smell and flavor.

How to Make Cornbread Stuffing with Sage & Thyme

You will cube cornbread and dry it. Then, you will cook vegetables and herbs in butter. You will mix these with broth and eggs and pour it over the cornbread. Finally, you will bake it until it is golden.

Ingredients of Cornbread Stuffing with Sage & Thyme

Here are the ingredients you need:

• Pre-baked cornbread (homemade or store-bought, ideally slightly stale) – about 8 cups cubed
• Unsalted butter
• Onion, finely diced
• Celery, finely diced
• Garlic, minced
• Fresh sage, chopped
• Fresh thyme, chopped
• Low-sodium chicken or vegetable broth
• Eggs, lightly beaten
• Salt
• Black pepper
• Pinch of cayenne pepper (optional, for a subtle warmth)

Directions of Cornbread Stuffing with Sage & Thyme

Follow these steps to make your stuffing:

1. Prepare the Cornbread: Cut the cornbread into 1/2 to 3/4-inch pieces. Spread the pieces on a baking sheet. Let them air dry overnight. Or, lightly toast them in a 250°F (120°C) oven for 15-20 minutes until slightly crisp.
2. Sauté the Aromatics: Melt butter in a large skillet or Dutch oven over medium heat. Add diced onion and celery. Cook them until they are soft and clear, about 8-10 minutes. Stir in minced garlic, fresh sage, and fresh thyme. Cook for another 1-2 minutes until they smell good.
3. Combine and Moisten: Move the cooked vegetables to a large mixing bowl. Add the cubed cornbread. In a separate bowl, whisk together the chicken/vegetable broth, lightly beaten eggs, salt, black pepper, and optional cayenne. Pour this liquid mixture over the cornbread and vegetables. Gently stir to mix everything. Make sure all the cornbread is wet but not soggy. Let it sit for 10-15 minutes so the cornbread soaks up the liquid.
4. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Put the cornbread stuffing mixture into the prepared dish. Spread it evenly. Bake for 30-40 minutes. The top should be golden brown and crispy, and the inside should be set and hot. For a very crispy top, you can broil it for the last few minutes, but watch it carefully so it does not burn. Take it out of the oven and let it rest for 5-10 minutes before serving.

How to Serve Cornbread Stuffing with Sage & Thyme

This dish is a great companion to roasted turkey, cranberry sauce, and mashed potatoes. It makes any roasted meat, like chicken, a special meal. Enjoy it as a delightful side dish for a comforting family dinner. A generous pour of homemade gravy is highly recommended!

How to Store Cornbread Stuffing with Sage & Thyme

Store any leftover stuffing in an airtight container. Keep it in the refrigerator for up to 3-4 days.

Tips to Make Cornbread Stuffing with Sage & Thyme

Stale Cornbread is Key: Use slightly dried-out cornbread. This stops your stuffing from becoming mushy.
Don’t Overmix: Gently fold the ingredients. Aggressive mixing can break down the cornbread too much.
Taste and Adjust: Always taste the liquid mixture before adding it to the cornbread. Add more seasoning if needed.
Bake Covered, Then Uncovered: For a moister stuffing, cover it for the first half of baking. Then, uncover it to crisp up the top.

Variation

You can add cooked ground sausage (like turkey sausage) with the cooked vegetables. Sauté sliced mushrooms with the onions and celery for an earthy taste. Stir in toasted pecans or walnuts for extra crunch and flavor. A small, finely diced apple can add a touch of sweetness and moisture. For a little heat, add a pinch of red pepper flakes. For a vegetarian option, use vegetable broth and butter substitutes.

FAQs

Can I make Cornbread Stuffing with Sage & Thyme ahead of time?
Yes, you can. Prepare the cornbread and cook the vegetables and herbs a day or two before. Store them separately. On the day you want to serve it, mix everything and bake. You can also put the whole mixture in the baking dish, cover it, and keep it in the refrigerator overnight. Let it sit at room temperature for about 30 minutes before baking. You might need to bake it for 5-10 minutes longer.

What kind of cornbread is best for this recipe?
A slightly dry, less sweet cornbread works best. If you buy it from a store, choose plain cornbread. If you make your own, a simple recipe with less sugar is ideal. The dry texture helps it absorb liquid without becoming mushy.

My stuffing came out too dry/too wet. What went wrong?
If it was too dry, you likely did not add enough liquid or your cornbread was too dry. Next time, add a little more broth until it is just right. If it was too wet, you might have added too much liquid, or your cornbread was not dry enough. Next time, use less broth or make sure your cornbread is drier.

Heartwarming Cornbread Stuffing with Sage and Thyme

This comforting cornbread stuffing, rich with the flavors of sage and thyme, features tender cornbread cubes soaked in a savory broth and baked to a golden perfection. It is an ideal side dish for any festive meal, offering a delightful blend of textures and aromatic herbs.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 10 people

Calories 400 kcal

Equipment

• Baking sheet
• Large skillet or Dutch oven
• Large mixing bowl
• Separate bowl
• 9x13 inch baking dish

Ingredients

  

Main Ingredients

• 8 cups pre-baked cornbread cubed (ideally slightly stale)
• 1/2 cup unsalted butter
• 1 medium onion finely diced
• 2 stalks celery finely diced
• 3 cloves garlic minced
• 2 tablespoons fresh sage chopped
• 1 tablespoon fresh thyme chopped
• 3 cups low-sodium chicken or vegetable broth
• 2 large eggs lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch cayenne pepper (optional)

Instructions

 

Instructions

• Cut cornbread into 1/2 to 3/4-inch pieces and spread on a baking sheet. Air dry overnight or lightly toast in a 250°F (120°C) oven for 15-20 minutes until slightly crisp.
• Melt butter in a large skillet or Dutch oven over medium heat, then add diced onion and celery, cooking for 8-10 minutes until soft. Stir in minced garlic, fresh sage, and thyme, cooking for another 1-2 minutes until fragrant.
• Transfer cooked vegetables and herbs to a large mixing bowl with the cubed cornbread. Whisk together broth, eggs, salt, pepper, and cayenne in a separate bowl. Pour this mixture over the cornbread and vegetables, gently stirring to moisten without making it soggy, then let rest for 10-15 minutes.
• Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Spoon the stuffing into the dish and bake for 30-40 minutes until golden brown and set. Optionally, broil for a few minutes for extra crispiness, then let rest for 5-10 minutes before serving.

Notes

For the best texture, ensure your cornbread is slightly stale or properly toasted before mixing. Be careful not to overmix the stuffing, as this can lead to a dense texture. Broiling at the end is a great way to achieve an extra crispy top, but watch it closely to prevent burning. Allowing the stuffing to rest after baking helps it set and makes it easier to serve.