Ina Garten Cornbread Stuffing Recipe

Ina Garten’s Cornbread Stuffing is a cozy, flavorful twist on a Thanksgiving classic. Combining buttery homemade cornbread with sautéed onions, celery, herbs, and a savory broth, this dish is both rich and comforting. The cornbread adds a slightly sweet flavor and crumbly texture, making every bite hearty and satisfying. Perfect alongside roast turkey, chicken, or ham, this recipe brings a true southern-inspired warmth to your holiday table.

What is Ina Garten’s Cornbread Stuffing?

Ina Garten’s Cornbread Stuffing is a classic American side dish where golden cornbread replaces traditional bread cubes. It’s made with homemade or store-bought cornbread, sautéed vegetables, fragrant herbs, eggs, and stock. Baked until golden, this stuffing achieves the ideal texture — crisp on top with a moist, flavorful interior. It’s simple, rustic, and filled with Ina’s signature balance of comfort and elegance.

Other Ina Garten Thanksgiving Recipes

• Ina Garten Thanksgiving Turkey
• Ina Garten Thanksgiving Dressing
• Ina Garten Make-Ahead Stuffing
• Ina Garten Bread Pudding Stuffing

Reasons to Try Ina Garten’s Cornbread Stuffing

• Sweet and savory balance – Cornbread gives a unique flavor that pairs beautifully with herbs.
• Perfect Thanksgiving side – Complements turkey, gravy, and cranberry sauce.
• Soft yet crisp texture – Moist inside with a slightly crunchy top.
• Make-ahead friendly – Prepares easily in advance for stress-free holidays.
• Easy ingredients – Made with pantry staples and simple steps.
• Crowd-pleaser – Loved by everyone at the table, kids and adults alike.

Ingredients Needed to Make Ina Garten’s Cornbread Stuffing

• 1 large pan of cornbread (about 8 cups), cut into 1-inch cubes and lightly toasted
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cups yellow onions, diced
• 1 ½ cups celery, diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped parsley
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cups chicken or vegetable stock
• 1 cup heavy cream or whole milk
• 3 large eggs, lightly beaten

(Optional additions: 1 cup cooked sausage, 1 diced apple, or ½ cup chopped pecans for variation)

Instructions to Prepare Ina Garten Cornbread Stuffing

Step 1 – Prepare the cornbread base

Preheat your oven to 350°F (175°C). Cut the cornbread into cubes and spread them on a baking sheet. Toast for 10–15 minutes until dry and slightly golden. Set aside to cool.

Step 2 – Sauté the vegetables

In a large skillet, melt butter and olive oil over medium heat. Add onions and celery, cooking for about 8–10 minutes until softened. Add minced garlic, thyme, sage, parsley, salt, and pepper. Cook for another minute until fragrant.

Step 3 – Mix wet ingredients

In a separate bowl, whisk together chicken stock, cream, and eggs until smooth.

Step 4 – Combine everything

Place toasted cornbread cubes in a large bowl. Pour the sautéed vegetable mixture over them, then add the stock mixture. Gently toss until evenly coated and moist but not soggy. Let it sit for 10 minutes so the cornbread absorbs the liquid.

Step 5 – Assemble the stuffing

Butter a large casserole dish and transfer the mixture into it. Spread evenly, pressing lightly to smooth the top.

Step 6 – Bake

Bake uncovered for 45–50 minutes or until the top is golden brown and slightly crisp.

Step 7 – Cool and serve

Allow the cornbread stuffing to rest for 10 minutes before serving warm with your favorite holiday mains.

What Goes Well With Ina Garten’s Cornbread Stuffing

• Roast turkey – Classic Thanksgiving combination.
• Glazed ham – The sweet-salty pairing works perfectly.
• Roasted chicken – Adds homestyle comfort to a simple meal.
• Cranberry sauce – Adds a tart contrast to the richness.
• Turkey gravy – Brings extra moisture and depth of flavor.

Key Tips for Making Ina Garten Cornbread Stuffing

• Use day-old cornbread – Slightly dry cornbread absorbs liquid better.
• Avoid overmixing – Gentle folding keeps the texture fluffy.
• Add variety – Sausage, apples, or nuts enhance both flavor and texture.
• Season well – Taste before baking and adjust herbs or salt.
• Bake uncovered – Ensures a golden, crisp top layer.
• Don’t over-soak – Cornbread should be moist but not mushy.
• Let it rest – Cooling helps set the texture for clean slices.

Creative Variations of Ina Garten Cornbread Stuffing

• Southern sausage stuffing – Add cooked, crumbled sausage for a hearty touch.
• Apple and sage – Combine diced apples with extra sage for sweetness.
• Pecan and cranberry – Add a festive crunch and a burst of tart flavor.
• Cheesy twist – Mix in shredded cheddar or Gruyère for richness.
• Mushroom medley – Sautéed mushrooms add a deep, earthy flavor.
• Vegetarian version – Use vegetable stock and add roasted vegetables.

Storage Guidelines for Ina Garten Cornbread Stuffing

• Room temperature – Store covered for up to 1 day.
• Refrigerator – Keeps fresh for up to 4 days in an airtight container.
• Freezer – Freeze baked stuffing for up to 2 months; thaw before reheating.
• Reheating tip – Add a splash of stock before reheating to keep it moist.

Reheating Tips for Ina Garten’s Cornbread Stuffing

• Oven method – Reheat covered at 325°F (160°C) for 15–20 minutes.
• Microwave method – Warm single portions for 1–2 minutes.
• From frozen – Bake for 35–40 minutes until hot throughout.

Nutrition Value (per serving)

• Calories: 320
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Fiber: 2g
• Sugar: 5g
• Sodium: 560mg

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FAQs

How do I keep Ina Garten’s Cornbread Stuffing from getting mushy?

To prevent mushy stuffing, toast the cornbread cubes before mixing them with the liquid. Add just enough stock to moisten without soaking the bread. Let the mixture sit for 10 minutes to absorb the moisture evenly, and bake uncovered so the top turns golden and crisp.

Can I make Ina Garten’s Cornbread Stuffing ahead of time?

Yes, you can assemble the stuffing a day before baking. Cover the dish tightly with foil and refrigerate overnight. When ready to serve, bake it uncovered until hot and golden brown. This allows the flavors to develop beautifully and saves time on the day of your meal.

What kind of cornbread works best for Ina Garten’s Cornbread Stuffing?

Use day-old or slightly dry cornbread for the best results. Homemade cornbread with a firm crumb holds its shape better than boxed mixes. Avoid overly sweet cornbread, as it can overpower the savory herbs and vegetables.

Can I add sausage or other ingredients to Ina Garten’s Cornbread Stuffing?

Absolutely. Cooked sausage, apples, mushrooms, or chopped pecans make great additions. Sauté them first to remove excess moisture before adding to the stuffing mixture. These ingredients add extra flavor and texture while keeping the dish balanced.

Wrapping Up

Ina Garten’s Cornbread Stuffing delivers a rich, comforting flavor that makes every Thanksgiving or Sunday dinner feel special. The combination of buttery cornbread, herbs, and savory vegetables creates a perfect balance of textures and tastes. Easy to prepare, make-ahead friendly, and endlessly customizable, this dish is the kind of heartwarming recipe that brings family and tradition together around the table.