Sage Cornbread and Onion Stuffing

Cornbread, Sage, and Onion Stuffing (or gravy recipe) is the perfect holiday side dish (made without eggs). Golden, buttery cornbread is sprinkled with sweet onions, crunchy celery, and fresh sage, then baked until the edges are crispy and golden. It’s pure comfort next to your Thanksgiving or Christmas turkey and everyone’s favorite.

Ingredients

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

Use ready-made cornbread

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

This is my go-to recipe from 2018 to which I’ve just added some additional info.

If you are making sage cornbread filling, remember that there is already sage in it, so I recommend only using 1 tablespoon of fresh sage, not 2 tablespoons.

Cornbread stuffing tips

1. Use day-old cornbread.
Freshly baked cornbread may be too soft and crumbly. Let sit overnight or bake in the oven so it holds its shape and absorbs the stock without getting soggy.

2. Prepare first.
You can make cornbread, sauté onions and sage, and even prepare the filling a day in advance. Store in a large bowl, just cover and refrigerate, then bake when ready.

3. Keep it moist, not wet.
Add stock a little at a time — the filling should be moist enough to hold together when pressed, but not soggy.

4. Crumble the cornbread.
You can make it as thick or crumbly as you like.

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

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

7. Refresh leftovers.
Add a little stock before reheating in the oven to restore moisture — it tastes like it’s just been baked again.

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

Broth/broth

I like to use chicken stock or stock to add flavor, but beef, turkey, or even vegetable stock will work.

Why is it called filling?

It is called stuffing if it is baked inside the turkey. If it’s cooked separately (as in this recipe), it’s technically the dressing. That’s the traditional difference — but stuffing is a more general term.

I’m not splitting hairs here. I’ve called him stuffing because I can talk. Whenever I say bandage, people think I’m talking about salad dressing. So, for simplicity’s sake – and because everyone knows what I mean – I’m sticking with it stuffing.

Cranberry sauce and filling

I’m not the cranberry eater in my family, but for me, the cornbread filling adds just the right touch of sweetness. Combined with onions and sage, this is the best dish on the table. But don’t worry, cranberry fans — I’ve got you covered with a fresh and amazing Quick Cranberry Orange Sauce (pictured above).

The size of the pan for the cornbread filling

This recipe is suitable for a 7 x 9 inch/18 x 23 cm (1.5 liter) rectangular casserole dish. A 9 x 5 inch/23 x 13 cm, or 8 x 8 inch/20 x 20 cm square dish will also work.

Cand you made the cornbread dressing the day before?

Yes! I highly recommend this because it is one thing you should be prepared for. Just make the recipe, transfer to a casserole dish, cover and refrigerate. When you need it, bake according to recipe, 350°F/180°C. for 20-25 minutes.

Leftover Cornbread, Sage and Onion Stuffing

If you have leftover stuffing, you may also have leftover turkey and cranberries. Why not turn them into super easy Leftover Turkey, Stuffing, and Cranberry Sausage Rolls? (See image 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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