Martha Stewart Cornbread Stuffing Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart cornbread stuffing is a classic holiday side with a buttery, herb-forward flavor and a mix of tender cornbread and toasted bread cubes. It’s inspired by Martha Stewart’s traditional American home cooking, and the combination of celery, onion, and sage gives it that familiar Thanksgiving taste. The texture lands right where good stuffing should: moist and soft in the middle, crisp and golden on top. Rich chicken broth keeps everything tender without turning it soggy. It’s a straightforward, dependable side that earns its spot on the table.

From start to finish, it takes about 75 minutes, with just 20 minutes of hands-on prep. The method is simple: toast the bread, soften the vegetables, fold everything together, and bake. It fits a holiday spread, a weekend potluck, or a cozy dinner next to roasted chicken. If you can chop an onion and stir a skillet, you can make this.

Why This Martha Stewart Cornbread Stuffing Works

Toasting the cornbread and bread cubes before anything else is the step that makes the biggest difference. It dries the bread out so it soaks up the broth and herbs instead of collapsing into mush, and it adds a light golden flavor at the same time.

Using both cornbread and white bread gives you the best texture: the cornbread brings sweetness and crumble, while the white bread holds the structure. Fresh sage and thyme, cooked briefly in butter, carry the flavor through the whole dish without overwhelming it.

What You’ll Love About It

Three things stand out. The herb butter simmered with onion and celery sets up the savory base, the mix of cornbread and white bread gives a great contrast of soft and crisp, and it holds up beautifully on a holiday table without last-minute fuss.

Ingredients

This makes 8 servings. Here’s everything you need:

• 1 recipe (about 8 cups) cornbread — crumbled and dried, from a 9×9-inch pan
• 4 cups (about 6 slices) day-old white bread — cut into 1-inch cubes
• 1/2 cup (113g) unsalted butter
• 2 medium yellow onions — finely chopped, about 2 cups
• 4 large celery stalks — finely chopped, about 2 cups
• 2 tablespoons fresh sage — finely chopped
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups (600ml) low-sodium chicken broth — plus a splash more if the mix looks dry
• 2 large eggs — lightly beaten
• 1/4 cup (15g) fresh parsley — chopped

Equipment

• Rimmed baking sheet — large, for toasting the bread
• Large skillet — 12 inches, to cook the vegetables
• Large mixing bowl — big enough to hold 12 cups of bread
• Medium bowl — for whisking the broth and eggs
• 9×13-inch (23x33cm) baking dish — buttered
• Aluminum foil — to cover during the first bake
• Instant-read thermometer — optional, for checking the center

How to Make Martha Stewart Cornbread Stuffing

Step 1: Toast the Bread

Preheat the oven to 350°F (175°C). Spread the crumbled cornbread and bread cubes on a large rimmed baking sheet and toast for 10 to 12 minutes, until dry and lightly golden. Don’t skip this step or rush it, since under-toasted bread stays soft and makes the stuffing soggy. Transfer everything to a large bowl and set aside.

Step 2: Soften the Vegetables

In a large skillet, melt the butter over medium heat. Add the onions and celery and cook, stirring occasionally, for 8 to 10 minutes, until softened and translucent. Keep the heat moderate so they sweat rather than brown; any color on the edges means the heat is too high.

Step 3: Bloom the Herbs

Stir in the sage, thyme, salt, and pepper and cook for 1 minute more, until fragrant. Take the skillet off the heat right away, since fresh herbs turn bitter if they cook too long.

Step 4: Combine the Base

Add the cooked vegetables and herbs to the bowl with the toasted cornbread and bread cubes. Toss gently to combine, using a light hand so the cornbread doesn’t break down into crumbs.

Step 5: Moisten the Stuffing

In a medium bowl, whisk together the chicken broth and eggs. Pour this over the bread mixture, add the parsley, and fold gently until evenly moistened. The mixture should hold together when pressed but not be overly wet; if it seems dry, add a little more broth a few tablespoons at a time.

Step 6: Bake Covered

Transfer the stuffing to a buttered 9×13-inch (23x33cm) baking dish and spread it in an even layer. Cover with foil and bake for 25 minutes. The covered stage steams the center so it cooks through without drying out the top.

Step 7: Brown and Rest

Remove the foil and bake for another 20 to 25 minutes, until the top is golden brown and crisp and the center is hot, reaching 160°F (71°C) on an instant-read thermometer. Let it stand for 10 minutes before serving so it sets and slices cleanly.

What to Serve With It

• Roast turkey — the classic pairing, with plenty of pan juices spooned over.
• Glazed carrots — a sweet, buttery side that balances the savory herbs.
• Cranberry sauce — a bright, tangy spoonful cuts through the richness.
• Green bean salad — crisp and fresh, and it adds color to the plate.

Tips for the Best Results

• Dry the bread — day-old bread or a low oven works better than fresh.
• Keep it gentle — fold with a spatula so the cornbread stays in pieces.
• Taste the mix — check the seasoning before the eggs go in.
• Watch the broth — add it gradually; you want moist, not wet.
• Butter the dish — it helps the edges crisp and release cleanly.
• Rest before serving — ten minutes lets the stuffing firm up.

Easy Variations

Swap half the chicken broth for whole milk for a slightly richer, more tender result. Add 1 cup of sauteed sliced mushrooms with the onions for an earthy flavor, or stir in 1/2 cup of chopped toasted pecans for a bit of crunch. For a sharper note, add 1/2 cup of crumbled feta or goat cheese just before baking.

Storing and Reheating

Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months and thaw overnight in the refrigerator. Reheat covered with foil at 350°F (175°C) for 15 to 20 minutes, until it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving and will vary with your cornbread and broth.

FAQs

Can I make this Martha Stewart cornbread stuffing recipe ahead of time?

Yes. Assemble it up to 1 day ahead, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking so it heats evenly.

Can I use dried herbs instead of fresh?

Yes, though the flavor is less bright. Use about a third of the amount: 2 teaspoons of dried sage and 1 teaspoon of dried thyme.

How do I know when the stuffing is done?

The top should be golden and crisp and the center hot all the way through. An instant-read thermometer should read 160°F (71°C) in the middle.

Where did cornbread stuffing come from?

Cornbread stuffing is a Southern American tradition, built on cornbread as a staple bread. It became a holiday favorite across the country, often served alongside roast turkey.

Martha Stewart-Inspired Cornbread Stuffing

Print Recipe

This cornbread stuffing is inspired by Martha Stewart’s classic American home cooking, with a buttery, herbaceous flavor and a mix of tender cornbread and toasted bread cubes. The combination of celery, onion, and sage gives it that familiar holiday taste, while the rich chicken broth keeps it moist without being soggy. It’s the perfect side dish for Thanksgiving or any cozy dinner.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 recipe (about 8 cups) cornbread, crumbled and dried (from a 9×9-inch pan)
• 4 cups (about 6 slices) day-old white bread, cut into 1-inch cubes
• 1/2 cup (113g) unsalted butter
• 2 medium yellow onions, finely chopped (about 2 cups)
• 4 large celery stalks, finely chopped (about 2 cups)
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 cups (600ml) low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup (15g) fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Spread the crumbled cornbread and bread cubes on a large rimmed baking sheet and toast in the oven for 10 to 12 minutes, until dry and lightly golden. Transfer to a large bowl and set aside.
2. In a large skillet, melt the butter over medium heat. Add the onions and celery and cook, stirring occasionally, for 8 to 10 minutes, until softened and translucent. Do not let them brown.
3. Stir in the sage, thyme, salt, and pepper and cook for 1 minute more, until fragrant. Remove from heat.
4. Add the cooked vegetables and herbs to the bowl with the toasted cornbread and bread cubes. Toss gently to combine.
5. In a medium bowl, whisk together the chicken broth and eggs. Pour over the bread mixture and add the parsley. Fold gently until evenly moistened. The mixture should hold together when pressed but not be overly wet; if it seems dry, add a little more broth.
6. Transfer the stuffing to a buttered 9×13-inch (23x33cm) baking dish and spread in an even layer. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for another 20 to 25 minutes, until the top is golden brown and crisp and the center is hot (160°F/71°C if using an instant-read thermometer). Let stand for 10 minutes before serving.

Notes

Storage: Cool leftover stuffing completely, then transfer to an airtight container and refrigerate for up to 3 days. Freezing: Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Make-ahead: The stuffing can be assembled up to 1 day ahead and refrigerated, covered. Bring to room temperature for 30 minutes before baking. Reheating: Cover with foil and reheat in a 350°F (175°C) oven for 15 to 20 minutes, until heated through.

Nutrition

• Calories: 355
• Sugar: 5g
• Sodium: 720mg
• Saturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 80mg

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