Thanksgiving Stuffing with Cornbread Recipe

Name: Thanksgiving Stuffing with Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. olive oil; 8 tbsp. unsalted butter; 4 yellow onions; 6 celery stalks; 8 carrots; 2 box Corn Bread Stuffing; 4 c. chicken broth; 1 can cream of celery soup; 1 1/2 c. fresh orange juice; 1 c. scallions; 1/2 c. fresh lemon juice; 1 tbsp. kosher salt; 1/2 c. dry white wine; Lots of pepper

Servings: persons

1/2 c. olive oil
8 tbsp. unsalted butter
4 yellow onions
6 celery stalks
8 carrots
2 box Corn Bread Stuffing
4 c. chicken broth
1 can cream of celery soup
1 1/2 c. fresh orange juice
1 c. scallions
1/2 c. fresh lemon juice
1 tbsp. kosher salt
1/2 c. dry white wine
Lots of pepper

1
Preheat oven to 325 degrees.
2
Pour the cornbread stuffing into a large bowl.
3
In a large skillet, heat the olive oil.
4
Add the onions, cover with a lid and lower the heat to caramelize about 10 minutes.
5
Add the celery, butter, and carrots.
6
Saute.
7
Pour in the white wine, then add the sauteed vegetables to the stuffing.
8
Add the cream of celery soup, chicken stock, orange juice, lemon juice, scallions, and pepper to the stuffing.
9
Mix well.
10
Place the stuffing in a baking pan and cover tightly with aluminum foil.
11
Bake for 45 minutes.

1118

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1/2 c. olive oil, 8 tbsp. unsalted butter, 4 yellow onions, 6 celery stalks, and more.

Yes, Thanksgiving Stuffing with Cornbread falls under the Soups & Stews 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!

Thanksgiving Stuffing with Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions