Easy Cornbread-Brown Butter Stuffing
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 6tablespoons unsalted butter
- 9cups stale cornbread, crumbled into large chunks
- ⅓cup thinly sliced scallions
- 2large eggs
- 1½ to 2tablespoons chopped fresh sage or rosemary
- ¾teaspoon kosher salt
- ⅛teaspoon chile powder
- Black pepper, as needed
- Turkey or chicken stock (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
513 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 72 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 12 grams protein; 1083 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
- Step 2
In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
- Step 3
Spoon the stuffing into a 1½ quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
- Step 4
Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.
Private Notes
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Cooking Notes
Rachel S
what do you think about adding crumbled sausage?
MFK
Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.
B Jane
Sausage yes, and I'm also inclined to sauté an onion in that browning butter...maybe add some chopped apple with the scallions. Of course, that's moving it away from its current simplicity, but I probably can't resist!
Sandy
I like the flavor but it was dry for me. Made it for Thanksgiving for the first time :( Next time I will definitely add more stock. I would recommend a pretty wet mixture before putting it in the oven.
Jessica
This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.
Kathleen
I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?
Karen
Thank you Melissa!! You have given us a new recipe that will forever be a part of our Thanksgiving (and year round) meals! The combination of ingredients is simply perfect. And it will certainly satisfy me—who as the cook has ultimate control, sorry family—as I tend to prefer to serve simply prepared items and more of them so we can customize our own plates. Not trying to make more work, but it's a simpler method for me. And yes, the truth is, all we really do want is the stuffing :-).
Una K
I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.
bluerroses
Used very moist, southern style, savory cornbread. Added sauteed leeks, onion, celery and mushrooms, along with a handful of fresh sage and celery leaves. Excellent!
Jessica
This is now my go-to dressing/stuffing recipe. It's delicious and it's simple, thank heavens, and adaptable too. I think after making it once or twice, you could just easily just eye the quantities. I opted to added a ladleful of homemade stock because I knew it would taste more like the dressing I grew up with. I do think the cornbread is important. Make sure it's one you like. I used Melissa Clark's brown butter cornbread (without the maple syrup), and it was perfect.
Tracy
Perfect with crumbled spicy sausage covered in giblet gravy.
Kathleen
I'm confused, the blurb above the recipe says saute in aromatics, but there's no saute step in the recipe itself. What did folks do on that note?
Una K
I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.
Sandy
I like the flavor but it was dry for me. Made it for Thanksgiving for the first time :( Next time I will definitely add more stock. I would recommend a pretty wet mixture before putting it in the oven.
bluerroses
Used very moist, southern style, savory cornbread. Added sauteed leeks, onion, celery and mushrooms, along with a handful of fresh sage and celery leaves. Excellent!
Tim
Made with three-day old sourdough loaves instead of cornbread and added some sauteed mushrooms and celery. Came out great!
Nan
Great flavor but much too dry. If I make again, I would add a good amount of stock before baking.
teacherusa
It all comes down to how good your cornbread is, as that is really the base. Ours, from a local bakery that sells sheets of it just for this purpose at Thanksgiving, was divine!
Holly
Is it supposed to be sweet cornbread? Or savory?
Jenny
Any tips for mixing in chorizo to this? Or bacon?
Would it be overkill to use Melissa's brown butter cornbread for this? That might be too buttery.
MFK
Amazing recipe - I used the "Fresh Corn Cornbread" recipe from CI, using frozen sweet corn from this year's harvest. I doubled this recipe, added a few stalks of finely chopped celery, was generous with the fresh sage and added a cup of homemade turkey stock. Everyone loved it, it will be my go to recipe every thanksgiving here on out. Prepped the night before, baked for 45 minutes the day of Thanksgiving. The doubled batch fit perfectly in my largest pyrex roasting pan.
Andrea
I added chestnuts to the mix. So good!
bks
too dry unless you add lots of liquid
Mary
This was very good, except next time I'm going to saute an onion and add that in. The scallions weren't quite enough onion-y flavor, in my opinion. I also will add a bit more liquid before baking. But overall, this stuffing is very nice. We enjoyed it -- something different from the usual.
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