Remember the sage cornbread recipe from an earlier post? Here’s the cornbread, sage and onion stuffing it was transformed into. These are both my go-to recipes from 2018 that I just added some extra info to. If you make the stuffing from the sage cornbread, keep in mind it already has sage in it so I advise only using 1 tablespoon of fresh sage instead of 2.
Use Premade Cornbread
Use your favorite cornbread for this recipe, whether it’s store-bought or the famous Jiffy mix. You’ll need two boxes of prepared Jiffy cornbread mix.
Why is it called stuffing?
People call it ‘stuffing’ if it’s baked inside the turkey. If it’s made outside the turkey (like in this recipe), it’s called ‘dressing.’ This distinction is widely known, and ‘stuffing’ is the more popular term. I’m not splitting hairs here. I’ve called this ‘stuffing’ since I could speak. When I call it ‘dressing,’ some people look at me sideways, thinking I’m talking about salad dressing. So, for simplicity and because it’s the term everyone knows, I call it stuffing.
Cranberry Sauce and Stuffing
I am not the cranberry eater in the family. For me, the cornbread stuffing adds just enough sweetness and mixed with the onions and earthiness of the sage for me it’s the best dish on the table. But I do have a fabulous and fresh Quick Cranberry Orange Sauce for you cranberry fans. Picture below. I have been known to eat way too much of it before it reaches the table, which is silly on my part because then I’m not hungry for my Thanksgiving dinner. I can’t help it, I love my stuffing that much.
Pan Size for Cornbread Stuffing
This recipe fits a 7 x 9-inch/18 x 23 cm (1.5 quart) rectangle casserole dish. A 9 x 5 inch/23 x 13 cm, or 8 x 8 inch/20 x 20 cm square dish would also work.
Can you make cornbread dressing the day before?
Yes! I highly recommend this as it is one less thing you have to prepare. Just make the recipe, transfer to a casserole dish, cover and refrigerate. When you need it, bake per the recipe, 350°F/180°C. for 20-25 minutes.
Leftover Cornbread, Sage and Onion Stuffing
If you have leftover stuffing, then you must also have leftover turkey and cranberry. Why not make my really easy Leftover Turkey, Stuffing and Cranberry Sausage Rolls? (pictured below). If you’ve tried this Cornbread, Sage and Onion Stuffing or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
- Only add 1 tablespoon of fresh sage if you are using my sage cornbread. ** Only add as much stock as you like depending on how moist you like your stuffing.
