Easy Cornbread-Brown Butter Stuffing Recipe (2024)

what do you think about adding crumbled sausage?

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.

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!

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.

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.

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?

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 :-).

I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.

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!

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.

Perfect with crumbled spicy sausage covered in giblet gravy.

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?

I added sausage to mine along with sautéed onions and celery. Also doubled the chili powder. I used Mark Bittmans buttermilk cornbread recipe.

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.

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!

Made with three-day old sourdough loaves instead of cornbread and added some sauteed mushrooms and celery. Came out great!

Great flavor but much too dry. If I make again, I would add a good amount of stock before baking.

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!

Is it supposed to be sweet cornbread? Or savory?

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.

I added chestnuts to the mix. So good!

too dry unless you add lots of liquid

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.