This Trader Joe’s Cornbread Stuffing recipe is a moist and savory recipe, which is made with crumbled cornbread and dried sage. It’s the perfect holiday side dish, ready in about 45 minutes.
Jump to RecipeTrader Joe’s Cornbread Stuffing Recipe Ingredients
- 3 cups crumbled cornbread
- 2 tablespoons butter
- 1 small onion, diced
- ½ cup chopped celery
- 2 large eggs, beaten
- 2 cups chicken stock
- 1 tablespoon dried sage, or to taste
- salt and ground black pepper to taste
How To Make Trader Joe’s Cornbread Stuffing
- Prep Oven and Cornbread: Preheat the oven to 350°F (175°C). Grease a 7×11-inch baking dish. Place the crumbled cornbread into a large bowl.
- Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion and chopped celery and sauté for 5 to 7 minutes, until soft and translucent.
- Combine All Ingredients: Add the cooked onion and celery mixture to the bowl with the crumbled cornbread. Pour in the chicken stock, beaten eggs, sage, salt, and pepper. Stir everything together until just combined.
- Bake the Stuffing: Pour the mixture into the prepared baking dish and spread it out evenly. Bake for about 30 minutes, or until the stuffing is set and just beginning to turn golden brown around the edges.
Recipe Tips
- How to keep cornbread stuffing from being dry? The key is using the right amount of liquid and not overbaking. This recipe uses 2 cups of stock for 3 cups of cornbread, which creates a very moist result. If you prefer a drier, crumblier stuffing, you can reduce the stock to 1 ½ cups.
- What kind of cornbread is best for stuffing? Day-old, slightly dry cornbread is perfect because it will absorb the stock and flavors without becoming mushy. If your cornbread is very fresh, you can crumble it and let it sit out for a few hours to dry out, or toast it lightly in the oven.
- Can I prepare this stuffing in advance? Yes. You can assemble the entire dish, cover it, and store it in the refrigerator for up to 24 hours. You may need to add 5-10 minutes to the baking time when cooking it from cold.
- What are some good variations? For extra flavor and texture, try adding 1 cup of chopped pecans, a diced apple, or cooked and crumbled sausage to the mixture before baking.
What To Serve With Cornbread Stuffing
This classic side dish is a staple on the holiday table and pairs perfectly with:
- Roast Turkey
- Glazed Ham
- Roasted Chicken
- Pork Loin Roast
How To Store Cornbread Stuffing
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.
Freeze: You can freeze the baked and cooled stuffing in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Cornbread Stuffing Nutrition Facts
- Serving Size: 1/8 of the dish
- Calories: 180kcal
- Carbohydrates: 20g
- Fat: 8g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Technically, it’s called “stuffing” when it’s cooked inside the cavity of a bird, and “dressing” when it’s cooked separately in a baking dish like this recipe. However, the terms are often used interchangeably today.
The eggs act as a binder to hold the stuffing together. You can try omitting them for a looser, more crumbly dressing, or use an egg substitute.
Ensure your cornbread is slightly stale or toasted before using it. Also, make sure you bake the stuffing uncovered so the top can get golden and some of the moisture can evaporate. If you prefer a very soft, moist stuffing, you can bake it loosely covered with foil.
Try More Recipes:
Trader Joe’s Cornbread Stuffing Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes180
kcalA classic, savory, and moist Southern-style cornbread stuffing (or dressing) made with simple ingredients, perfect for your Thanksgiving or holiday table.
Ingredients
3 cups crumbled cornbread
2 tbsp butter
1 small onion, diced
½ cup celery, chopped
2 large eggs, beaten
2 cups chicken stock
1 tbsp dried sage
Salt and pepper
Directions
- Preheat oven to 350°F and grease a 7×11-inch baking dish.
- Sauté the onion and celery in melted butter until soft.
- In a large bowl, combine the crumbled cornbread with the cooked vegetables.
- Stir in the chicken stock, beaten eggs, sage, salt, and pepper until just combined.
- Pour the mixture into the prepared dish.
- Bake for about 30 minutes, until the edges are golden brown.
- Serve hot.
Notes
- Use Stale Cornbread: For the best texture, use cornbread that is a day or two old. This helps it absorb the liquid without falling apart.
- Don’t Overmix: When combining the ingredients, stir gently until everything is just moistened. Overmixing can lead to a dense, heavy stuffing.
- Adjust Sage to Taste: Sage has a strong flavor. Start with a smaller amount if you’re unsure and add more to your preference.
- Individual Portions: For a fun presentation and crispy edges, you can bake the stuffing in greased muffin tins. Reduce the baking time to 15-20 minutes.
