Thanksgiving Cornbread Sage Stuffing

Cornbread and Sage Stuffing

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Cornbread and Sage Stuffing is a delicious twist on the traditional holiday side dish, bringing a rustic, Southern flair to your Thanksgiving or holiday table. The heart of this recipe lies in its homemade cornbread, baked to golden perfection in a cast iron skillet. The combination of buttermilk, honey, and whole milk gives the bread a slightly sweet, rich flavor that pairs beautifully with the savory herbs and vegetables in the stuffing. For best results, prepare the cornbread a day ahead so it has time to cool and develop a slightly crumbly texture ideal for absorbing flavors.

The stuffing itself is a medley of sautéed vegetables—red onion, carrot, celery, mushrooms, and roasted garlic—all lightly seasoned with oregano, fresh thyme, and plenty of fragrant sage. This aromatic mixture is combined with the crumbled cornbread and fresh cilantro, creating a stuffing that’s earthy, herbaceous, and full of texture. A splash of whole milk adds moisture, and a final drizzle of butter before baking ensures a rich, golden finish. As it bakes, the top crisps slightly while the inside remains soft and flavorful.

This dish is hearty enough to be a centerpiece on its own, but it also complements roasted meats—especially turkey—beautifully. The sweet-savory contrast from the cornbread and the depth of flavor from the herbs and roasted garlic make this a standout addition to any holiday meal. Serve it alongside a crisp salad with vinaigrette for balance, and you’ve got a complete, satisfying plate that will have everyone coming back for seconds.

If you are looking for a new stuffing recipe, then this is the one for you.  This is a twist on a classic Thanksgiving side dish.  Make the cornbread part the day before so it has time to cool completely before making the stuffing.  Be sure to check out my recipe for an amazing turkey.
Ingredients

  • Cornbread Ingredients
    • 1 cup yellow cornmeal
    • ½ cup all-purpose flour, sifted
    • ½ teaspoon salt
    • 1 Tablespoon baking powder
    • ½ teaspoon baking soda
    • 2 eggs at room temperature, whisked
    • 1 cup buttermilk
    • ½ cup whole milk (Cannot be substituted with any other milk)
    • 3 Tablespoon honey
    • 2 to 3 Tablespoons butter (I typically use 4 Tablespoons, LOL )
  • Stuffing Ingredients
    • Cooled Cornbread, broken into small pieces
    • 1 Tablespoon each olive oil and butter
    • 1 large red onion, finely chopped
    • 1 large carrot, diced small
    • 1 teaspoon oregano
    • ½ cup cremini mushrooms, diced small although any will work
    • 4 stalks celery, diced small
    • 4 garlic cloves, roasted and minced (can also use black garlic)
    • 2 Tablespoons chopped fresh sage
    • 1 ½ Tablespoons fresh thyme leaves
    • ½ cup cilantro, finely chopped
    •  Salt and Pepper to taste
    •  ½ cup whole milk, or as necessary, for moistening
    • 4 Tablespoons butter

Cornbread Directions

  • Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  • Thoroughly whisk all dry ingredients.  In a separate bowl, beat together the eggs, buttermilk, milk and honey. Slowly add the liquid ingredients to the cornmeal mixture.  Stir ingredients together just until incorporated.  Do not overwork the batter.
  • Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly.   Before it gets too brown, then quickly add the butter to the batter and whisk into batter. Brush the sides of the pan with any butter remaining in the pan.
  • Add the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan.

Stuffing directions

  • Preheat oven to 350 degrees.  Place a heavy 2-quart baking dish or a heavy 13×9 pan in the oven.
  • Heat the olive oil and butter over medium heat in a large, heavy, nonstick skillet, and add the onion.
  • Cook, stirring often, until it begins to soften, about 3 minutes, and add 1/2 teaspoon salt and the celery.
  • Cook together for another few minutes, until the onion is tender.
  • Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
  • Transfer to a large bowl and add Cornbread.
  • Combine well. Taste and adjust salt.
  • Moisten as desired with milk.
  • Bake for 30 minutes or until the internal temperature is 160 degrees
Thanksgiving Cornbread Sage Stuffing
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Cornbread And Sage Stuffing

Materials

Cornbread Ingredients

  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour sifted
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs at room temperature whisked
  • 1 cup buttermilk
  • ½ cup whole milk do not substitute
  • 3 tablespoons honey
  • 2 to 3 tablespoons butter I typically use 4 tablespoons

Stuffing Ingredients

  • Cooled cornbread broken into small pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large red onion finely chopped
  • 1 large carrot diced small
  • 1 teaspoon oregano
  • ½ cup cremini mushrooms diced small (any mushrooms will work)
  • 4 stalks celery diced small
  • 4 garlic cloves roasted and minced (can also use black garlic)
  • 2 tablespoons chopped fresh sage
  • 1½ tablespoons fresh thyme leaves
  • ½ cup cilantro finely chopped
  • Salt and pepper to taste
  • ½ cup whole milk or as necessary, for moistening
  • 4 tablespoons butter

Instructions

Cornbread Directions

  • Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  • Thoroughly whisk all dry ingredients. In a separate bowl, beat together the eggs, buttermilk, milk and honey. Slowly add the liquid ingredients to the cornmeal mixture. Stir ingredients together just until incorporated. Do not overwork the batter.
  • Remove the pan from the oven and add the butter to the pan. Swirl the pan so that the butter melts quickly. Before it gets too brown, then quickly add the butter to the batter and whisk into batter. Brush the sides of the pan with any butter remaining in the pan.
  • Add the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan.

Stuffing Directions

  • Preheat oven to 350 degrees. Place a heavy 2-quart baking dish or a heavy 13×9 pan in the oven.
  • Heat the olive oil and butter over medium heat in a large, heavy, nonstick skillet, and add the onion.
  • Cook, stirring often, until it begins to soften, about 3 minutes, and add 1/2 teaspoon salt and the celery.
  • Cook together for another few minutes, until the onion is tender.
  • Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
  • Transfer to a large bowl and add Cornbread broken to pieces.
  • Combine well. Taste and adjust salt.
  • Moisten as desired with milk.
  • Bake for 30 minutes or until the internal temperature is 160 degrees

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