Paula Deen’s Cornbread Stuffing Recipe Made Easy

When it comes to holiday classics, few dishes evoke as much warmth and nostalgia as Paula Deen’s Cornbread Stuffing. This Southern-inspired recipe is the perfect combination of moist cornbread, savory herbs, and a medley of fresh vegetables, all baked to golden perfection.

Whether you’re preparing a festive feast or a comforting family dinner, this stuffing recipe delivers rich flavors and a delightful texture that will have everyone reaching for seconds.

Paula Deen’s approach to cornbread stuffing brings a touch of Southern charm to your table with a recipe that’s easy to follow yet impressively delicious. The balance of buttery cornbread and hearty vegetables creates a stuffing that’s both flavorful and satisfying.

Let’s dive into this beloved recipe that promises to make your next meal memorable!

Why You’ll Love This Recipe

This cornbread stuffing recipe is a crowd-pleaser for many reasons. First, it combines the sweetness of cornbread with the savory depth of onions, celery, and herbs, creating a harmony of flavors that is classic yet unique.

It’s also wonderfully versatile—perfect for holidays, Sunday dinners, or any time you crave a cozy side dish.

Paula Deen’s recipe stands out because it uses simple, readily available ingredients and straightforward steps that yield a stuffing with a perfect balance of moisture and crumbly texture. Plus, you can easily customize it with your favorite add-ins like sausage, nuts, or dried fruit.

It’s a recipe that’s both traditional and adaptable, making it a fantastic staple to keep in your culinary repertoire.

Ingredients

• 1 (12-ounce) package cornbread mix (or about 3 cups crumbled cornbread)
• 1 cup yellow onions, finely chopped
• 1 cup celery, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 teaspoons poultry seasoning
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 2 1/2 cups chicken broth (or vegetable broth for a vegetarian option)
• 1/2 cup unsalted butter
• Optional: 1 cup cooked sausage (for a meatier version)

Equipment

• Large mixing bowl
• Medium skillet
• Measuring cups and spoons
• 9×13 inch baking dish
• Wooden spoon or spatula
• Oven mitts

Instructions

1. Prepare the cornbread: If you’re using a cornbread mix, bake it according to the package directions. Once cooled, crumble the cornbread into a large mixing bowl. If using pre-made cornbread, crumble it directly.
2. Sauté the vegetables: In a medium skillet, melt the 1/2 cup butter over medium heat. Add the chopped onions and celery, cooking until soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Combine aromatics and seasonings: Add the sautéed vegetables to the crumbled cornbread. Stir in the parsley, poultry seasoning, dried sage, salt, and black pepper. Mix thoroughly to ensure even distribution of flavors.
4. Add eggs and broth: Beat the eggs in a small bowl. Pour the eggs and chicken broth over the cornbread mixture. Gently fold everything together until the cornbread is moist but not soggy. The mixture should hold together when pressed.
5. Add optional ingredients: If using cooked sausage or any other add-ins, fold them in now to incorporate.
6. Transfer to baking dish: Lightly grease your 9×13 inch baking dish with butter or nonstick spray. Pour the stuffing mixture into the dish and spread evenly.
7. Bake: Preheat the oven to 350°F (175°C). Bake the stuffing uncovered for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
8. Serve warm: Remove from the oven and let it rest for 5 minutes before serving. This allows the stuffing to set slightly for easier serving.

Tips & Variations

For a crispier top, bake the stuffing longer or broil for the last 2-3 minutes, watching carefully to avoid burning.

Feel free to experiment with this recipe to suit your taste. Adding chopped apples or dried cranberries can bring a touch of sweetness.

For a richer flavor, swap chicken broth for turkey broth. If you prefer a vegetarian version, use vegetable broth and skip the sausage.

For an extra layer of flavor, toast the cornbread cubes lightly before mixing. This step adds a delightful crunch and deeper flavor profile.

You can also toss in chopped nuts like pecans or walnuts for texture and nutty richness.

Nutrition Facts

Serving Suggestions

Paula Deen’s Cornbread Stuffing pairs wonderfully with traditional Southern mains like roasted turkey, baked ham, or fried chicken. It also complements vegetarian dishes such as a hearty vegetable pot pie or a rich mushroom gravy.

Looking for fresh side ideas? Try pairing this stuffing with a crisp salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or a warming bowl of Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

For more wholesome dinner inspirations, explore 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals.

Conclusion

Paula Deen’s Cornbread Stuffing is more than just a side dish; it’s a comforting tradition that brings people together around the table. Its rich, buttery flavor and hearty texture create a perfect balance that enhances any meal, especially during festive occasions.

Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding, making it a staple in your holiday cooking repertoire.

With simple ingredients and a straightforward method, you can create a stuffing that tastes like it’s been simmering in Southern kitchens for generations. Remember to customize it with your favorite add-ins to make it uniquely yours.

Enjoy this delicious cornbread stuffing as part of a memorable meal with family and friends!

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