How many servings does this recipe make?

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

What ingredients do I need for Cornbread Stuffing Casserole?

You need 7 ingredients. The key ingredients include: cornbread, baked with onion and celery in batter (1/2 c. each chopped onion and celery), sliced or chopped chicken or turkey, sage to taste, 2 or 3 hard-boiled eggs, chopped, and more.

Is Cornbread Stuffing Casserole suitable as meat & poultry?

Yes, Cornbread Stuffing Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Cornbread Stuffing Casserole?

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.

Cornbread Stuffing Casserole Recipe

Name: Cornbread Stuffing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cornbread, baked with onion and celery in batter (1/2 c. each chopped onion and celery); sliced or chopped chicken or turkey; sage to taste; 2 or 3 hard-boiled eggs, chopped; 1 can cream of celery or chicken soup; 1 c. sour cream; 1/2 to 3/4 tsp. pepper

Bake this irresistible Cornbread Stuffing Casserole at home. Made with onion, chicken, sage and eggs. Easy step-by-step instructions included.

This Cornbread Stuffing Casserole relies on simple, everyday ingredients such as sage to taste, sour cream and to 3/4 tsp. pepper. It comes together quickly and makes 4 servings, at about 356 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

cornbread, baked with onion and celery in batter (1/2 c. each chopped onion and celery)
sliced or chopped chicken or turkey
sage to taste
2 or 3 hard-boiled eggs, chopped
1 can cream of celery or chicken soup
1 c. sour cream
1/2 to 3/4 tsp. pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
356 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Cornbread Stuffing Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions