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Ina Garten Cornbread Stuffing Recipe

Ina Garten Cornbread Stuffing
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-cornbread-stuffing-recipe/