Corn Bread Stuffing Recipe

Name: Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (or more) butter; 1 1/4 cups finely chopped onion; 1 cup finely diced celery; 1/2 cup chopped celery tops; 1 1/2 teaspoons thyme; 1 pound small link sausages or chipolatas, lightly browned; 1 tablespoon salt or more, to taste; 1 1/2 teaspoons freshly ground black pepper; 6-8 cups coarse corn bread crumbs; 3/4 cup Madeira

Servings: persons

1
Melt the butter in a saucepan with the chopped onion.
2
Add the celery, celery tops, and thyme.
3
Saute the sausages gently or broil them.
4
Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira.
5
Add more melted butter or some of the rendered sausage fat, if needed.
6
Taste for seasonings.
7
Stuff the turkey lightly.
8
1.
9
Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles).
10
Substitute 1/2 cup cognac for the Madeira.
11
2.
12
Omit sausages.
13
Saute 1/2 pound sausage meat with the onions, breaking it up well.
14
Add to the stuffing with 1 cup pecans.
15
3.
16
Omit sausages.
17
Add 1 1/2 cups finely shredded Smithfield ham to the stuffing.
18
Saute the onions in ham fat instead of butter.
19
4.
20
Omit sausages.
21
Add 2 cups crisp crumbled bacon to the stuffing.
22
Saute onions in bacon fat.
23
5.
24
Omit sausages and celery.
25
Add 2 cups coarsely chopped Smithfield ham and 2 cups coarsely chopped roasted and salted peanuts.
26
If peanuts are not to your liking, you may substitute toasted and salted filberts.
27
6.
28
If you like oysters in a stuffing, add about 2 dozen oysters with their liquor.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 pound (or more) butter, 1 1/4 cups finely chopped onion, 1 cup finely diced celery, 1/2 cup chopped celery tops, and more.

Yes, Corn Bread Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions