Cornbread Stuffing

Yes, assemble the entire casserole in the baking dish up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Add 10 extra minutes to the covered baking time. You can also freeze the assembled unbaked stuffing for up to 1 month; thaw overnight in the refrigerator before baking.

Absolutely—this is the practical way most home cooks do it. Buy a box of cornbread mix or grab a packaged cornbread from the bakery section, and use standard white sandwich bread cut into cubes.

Oversaturating the bread with too much broth, which creates a soggy casserole instead of one with distinct bread pieces. Add broth gradually and stop when the bread is moistened but still holds its shape—it should not feel like a wet sponge.

Cornbread stuffing is a Thanksgiving and holiday dinner side dish, traditionally served alongside roasted turkey, gravy, cranberry sauce, and green bean casserole.

Store covered in the refrigerator for up to 4 days. Reheat at 350°F for 20 minutes covered with foil, until warmed through, then uncover and bake 5 more minutes to recrisp the top. You can also reheat individual portions in the microwave for 2 minutes, though they will not recrisp.

It is already vegetarian. For vegan, replace the butter with olive oil or vegan butter and replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).