This Trader Joe’s Cornbread Stuffing is a savory and moist recipe, which is made with toasted cornbread and fresh sage. It’s the perfect holiday side dish, ready in about 1 hour and 20 minutes.
Jump to RecipeTrader Joe’s Cornbread Stuffing Recipe Ingredients
- 1 recipe Cornbread, cubed
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 celery stalks, chopped
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves, grated
- 3 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh rosemary or thyme leaves
- ½ cup chopped fresh parsley, plus more for garnish
- 2 to 2½ cups vegetable broth
- 2 large eggs, lightly beaten
- 1 tablespoon melted unsalted butter
How To Make Trader Joe’s Cornbread Stuffing
- Toast the cornbread: Preheat the oven to 375°F. Spread the cubed cornbread on a large baking sheet and bake for 10 minutes, until it is lightly crisp and golden brown. This step is crucial for preventing soggy stuffing.
- Sauté the aromatics: While the cornbread toasts, heat the olive oil in a large skillet over medium heat. Add the onion, celery, salt, and pepper and cook for 8 to 10 minutes, until soft and fragrant. Stir in the garlic and cook for one more minute.
- Combine the stuffing: Place the toasted cornbread cubes in a very large bowl. Add the cooked onion mixture, the fresh sage, rosemary, and parsley. Stir to combine.
- Moisten and bind: Pour in 2 cups of the vegetable broth and the lightly beaten eggs. Mix gently until the cornbread is evenly moistened. If the mixture still feels dry, add up to another ½ cup of broth.
- Bake the stuffing: Transfer the mixture to a greased 9×13-inch baking dish and drizzle the top with the melted butter. Cover the dish with foil and bake for 25 minutes.
- Brown and serve: Remove the foil and bake for another 15 to 25 minutes, until the top is lightly crisp and golden brown. Garnish with fresh parsley and serve hot.
Recipe Tips
- How do you prevent soggy stuffing? Toasting or drying out the cornbread cubes before mixing is the most important step. Stale, dry bread absorbs the liquid without turning to mush, resulting in a perfect texture.
- Can I use a store-bought cornbread mix? Absolutely! To save time, you can use a prepared cornbread from a mix or your local bakery. Just be sure to cube it and let it dry out on the counter for a day, or toast it in the oven as directed.
- Can I make this stuffing ahead of time? Yes. You can assemble the entire casserole (without the final butter drizzle), cover it, and refrigerate for up to a day. You may need to add 10-15 minutes to the initial covered baking time.
- Can I add sausage to this recipe? Yes, for a heartier, non-vegetarian version. Brown about 1 pound of bulk pork sausage, drain the grease, and fold it into the cornbread mixture before baking.
What To Serve With Cornbread Stuffing
This is the quintessential side dish for any holiday feast. It’s a classic pairing for:
- Thanksgiving Roast Turkey
- A glazed Christmas Ham
- A simple Roasted Chicken
- Pan-seared Pork Chops with gravy
How To Store Cornbread Stuffing
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat the stuffing in a 350°F oven for 15-20 minutes, until warmed through. You can add a splash of broth before reheating if it seems dry.
Cornbread Stuffing Nutrition Facts
- Serving: 1/10th of recipe
- Calories: 310 kcal
- Carbohydrates: 38g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 4g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Technically, “stuffing” is cooked inside the cavity of a bird, while “dressing” is baked separately in a casserole dish. However, the terms are often used interchangeably, and this recipe, baked in a dish, is what many people call stuffing.
You can, but the flavor won’t be as vibrant. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, that would be about 1 tablespoon of dried sage and 2 teaspoons of dried rosemary or thyme.
This recipe is forgiving. If the mixture seems too dry after adding 2 cups of broth, continue adding more, a little at a time, until the cornbread is evenly moistened but not saturated. If it seems too wet, you can add a handful of extra toasted cornbread cubes if you have them.
Try More Recipes:
- Trader Joe’s Stuffed Gnocchi Recipe
- Trader Joe’s Chicken Sausage Recipe (Homemade)
- Trader Joe’s Polenta Recipe
Trader Joe’s Cornbread Stuffing Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour5
minutes310
kcalA classic, savory holiday side dish featuring moist, flavorful cornbread, fresh herbs like sage and thyme, and tender aromatic vegetables.
Ingredients
1 recipe Cornbread, cubed
3 tbsp olive oil
1 yellow onion & 4 celery stalks, chopped
Salt & pepper
4 cloves garlic, grated
3 tbsp fresh sage, 2 tbsp fresh rosemary/thyme, ½ cup fresh parsley
2 to 2½ cups vegetable broth
2 large eggs, beaten
1 tbsp melted butter
Directions
- Preheat oven to 375°F. Toast the cornbread cubes on a baking sheet for 10 minutes until crisp.
- In a skillet, sauté the onion and celery in olive oil until soft. Stir in the garlic.
- In a large bowl, combine the toasted cornbread, the sautéed vegetables, and all the fresh herbs.
- Stir in 2 cups of broth and the beaten eggs until the cornbread is moistened.
- Transfer the mixture to a greased 9×13-inch dish and drizzle with melted butter.
- Bake covered with foil for 25 minutes.
- Uncover and bake for another 15-25 minutes until the top is golden brown.
Notes
- The most important step for preventing soggy stuffing is to make sure your cornbread cubes are toasted and dry before you add the wet ingredients.
- Feel free to adjust the amount of broth to reach your desired level of moistness; different cornbreads will absorb liquid differently.
- This casserole is perfect for making ahead. Assemble it completely, then cover and refrigerate for up to one day before baking.
