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Cornbread Stuffing

  • prep: 15 mins
    total time: 1 hour 15 mins
  • servings: 8




  • 1 tablespoon canola oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 1/3 cup diced liver (chicken or turkey)
  • 6 cups coarsely crumbled cornbread
  • 2 tablespoons chopped fresh sage (or 1 teaspoon dried)
  • 3 cups hot reduced-sodium chicken broth
  • Coarse salt and ground pepper
  • 2 tablespoons butter, plus more for dish

Cook's Note

Note: If making ahead, prepare stuffing through step 3; refrigerate, covered.


  1. Step 1

    Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.

  2. Step 2

    In a large bowl, combine onion mixture, cornbread, and sage.

  3. Step 3

    Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.

  4. Step 4

    Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

Everyday Food, November 2003



Reviews (1)

  • gailbunny 19 Nov, 2008

    I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.