Sheet-Pan Cornbread Stuffing With Sage Recipe

Name: Sheet-Pan Cornbread Stuffing With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8.5-ounce) box corn muffin mix, especially Jiffy; 1 egg; 2 1/3 cups milk, divided; 6 ounces sourdough bread, cubed small; 1 stick unsalted butter; 1 onion, diced; 2 ribs celery, diced; 2 tablespoons fresh chopped sage, plus whole leaves for topping later; 1 tablespoon fresh chopped parsley; Salt and pepper, to taste; Olive oil

Servings: persons

1 (8.5-ounce) box corn muffin mix, especially Jiffy
1 egg
2 1/3 cups milk, divided
6 ounces sourdough bread, cubed small
1 stick unsalted butter
1 onion, diced
2 ribs celery, diced
2 tablespoons fresh chopped sage, plus whole leaves for topping later
1 tablespoon fresh chopped parsley
Salt and pepper, to taste
Olive oil

1
Preheat oven to 400u00b0F.
2
Prepare the cornbread mix according to the instructions on the box (usually asks for an egg and 1/3 cup milk). Grease a muffin pan and, using an ice cream scoop, fill with cornbread batter. (Account for about 6 to 8 muffins.) Bake for 15 to 20 minutes until golden brown.
3
Place the sourdough cubes on a half sheet pan and bake alongside the muffins in the same oven, until dried out and slightly browned. Set aside to cool. (Alternatively, you could cube the bread and leave it out overnight in a single layer on a sheet pan to dry out.)
4
Meanwhile, melt the butter in a large pot or Dutch oven, then saute the onion and celery until translucent. Add the sage, parsley, and remaining 2 cups milk, bring to a gentle simmer, then stir in the bread cubes and corn muffins, which you can just crumble in with your hands. Season with salt and pepper.
5
Transfer to a greased half sheet pan and drizzle with olive oil, and bake at 350u00b0F for 15 to 20 minutes. Garnish with fresh sage leaves.

366

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 11 ingredients. The key ingredients include: 1 (8.5-ounce) box corn muffin mix, especially Jiffy, 1 egg, 2 1/3 cups milk, divided, 6 ounces sourdough bread, cubed small, and more.

Yes, Sheet-Pan Cornbread Stuffing With Sage 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!

Sheet-Pan Cornbread Stuffing With Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions