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Best Make-Ahead Cornbread Stuffing – Easy Overnight Recipe

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This make-ahead cornbread stuffing gets better sitting overnight, with the bread soaking up savory broth to create tender pockets and a golden, crisp top. It’s the perfect stress-free side dish for holidays.

Ingredients

Scale
  • 8 cups crumbled cornbread (about one 9x13 pan, day-old is best)
  • 1 cup unsalted butter (2 sticks, plus more for greasing the dish)
  • 2 large yellow onions, diced (about 3 cups)
  • 4 celery stalks, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • ½ cup fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the cornbread: If making fresh cornbread, bake it a day ahead and let it sit out uncovered overnight to dry out slightly. Cut or crumble into 1-inch pieces and spread on a baking sheet.
  2. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add diced onions and celery, cook for 8-10 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  3. Add the herbs: Stir in sage, thyme, rosemary, salt, and pepper. Cook for 1-2 minutes until fragrant.
  4. Combine the base: In a large mixing bowl, combine crumbled cornbread and sautéed vegetable mixture. Toss gently until evenly distributed.
  5. Add the broth and eggs: In a separate bowl, whisk together broth and beaten eggs. Pour over cornbread mixture and gently fold until evenly moistened (should look like thick, chunky porridge).
  6. Assemble and rest: Transfer to a buttered 9×13 baking dish. Spread evenly, cover tightly with aluminum foil, and refrigerate for at least 8 hours or overnight.
  7. Bake: Preheat oven to 375°F (190°C). Remove dish from fridge while oven heats. Bake covered with foil for 30 minutes, then remove foil and bake for another 20-25 minutes until top is golden brown and crispy (internal temperature should reach 165°F/74°C).
  8. Rest and serve: Let stuffing rest for 5-10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

The overnight rest is non-negotiable for perfect texture. If short on time, toast crumbled cornbread at 350°F for 10 minutes to dry it out. Use a thermometer to ensure internal temperature reaches 165°F. Let rest 5-10 minutes before serving for best texture.

Nutrition

Keywords: cornbread stuffing, make-ahead stuffing, overnight stuffing, Thanksgiving stuffing, holiday side dish

Find it online: https://tablemira.com/best-make-ahead-cornbread-stuffing-easy-overnight-recipe/