Southern Cornbread Stuffing


  • 6 cups cornbread, cut into 1-inch cubes*
  • ¾ cup pecans, toasted and chopped
  • 1 cup diced apple
  • ¼ cup dried cranberries
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 large eggs, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups chicken broth, plus more if needed



  1. Preheat oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
  2. In a large bowl, combine cornbread, pecans, apple, and cranberries. Set aside.
  3. In a large skillet, melt butter over medium-high heat. Add onions and celery, cooking until tender (about 5-7 minutes). Add herbs (parsley, rosemary, sage, and thyme), and cook until fragrant (about 1 more minute).
  4. Transfer onion and herb mixture to the large bowl with the cornbread. Add eggs, salt and pepper; stir to combine. Stir in the chicken broth until the stuffing is moistened (you may need more than 2 cups).
  5. Transfer the stuffing into the prepared baking dish.
  6. Bake (uncovered) until golden, about 45 minutes.

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