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This buttery, moist stuffing is based on a recipe Cindy Daniel of Healdsburg Shed in Northern California got from her mom. If you're juggling turkey and stuffing in one (smaller) oven, make the stuffing first, then reheat it while the turkey rests before carving.

This Story Originally Appeared On sunset.com


Credit: Thomas J. Story

Recipe Summary

3 hrs 15 mins
8 hrs
11 hrs 15 mins
Serves 12


Ingredient Checklist


Instructions Checklist
  • Break cornbread into coarse crumbs onto 2 rimmed baking sheets. Set out uncovered overnight to dry.

  • Preheat oven to 350°. Grease a 9- by 13-in. baking dish. Put cornbread in a large bowl.

  • Melt butter in a large frying pan over medium heat. Add celery, onions, thyme, and sage; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in salt and pepper.

  • Add vegetables to cornbread; stir in enough broth until cornbread is moistened but not soggy. Stir in eggs. Put stuffing in baking dish; cover with foil.

  • Bake stuffing 30 minutes. Uncover and bake until crisp on top, 25 to 30 minutes more.

  • *Follow recipe for Easy Chicken Broth at sunset.com, with chicken or turkey bones.

  • Make ahead: Through step 1, up to 2 days (transfer dry crumbs to a container), or through step 4, up to 1 day, chilled; bake, covered (step 5), 45 minutes before uncovering.

Nutrition Facts

431 calories; calories from fat 57%; protein 10g; fat 28g; saturated fat 16g; carbohydrates 36g; fiber 2.6g; sodium 794mg; cholesterol 208mg.