New This Month

Cornbread Stuffing

This is a classic stuffing with liver meat, onions, celery, and sage.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2003


  • 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


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

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

Cook's Notes

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

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