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Best Homemade Stuffing Recipe with Cornbread & Sourdough

Best Homemade Stuffing Recipe with Cornbread & Sourdough


 Amazingly delicious, this homemade stuffing recipe is a holiday dinner must-have! Cornbread and sourdough bread cubes combine with celery, carrots, and herbs with broth for a moist and crumbly dressing. This homemade stuffing recipe can be placed inside the bird for the perfect Thanksgiving, Christmas or Sunday dinner. Bake the dressing a casserole for an easier make-ahead side dish!

Dressing made with sourdough and cornbread in a casserole dish

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Homemade Stuffing Recipe

Three years ago my husband and I came up with this delicious homemade stuffing recipe. It’s quickly become our most-requested dish whenever we show up at the holiday potluck! Thank goodness for husbands that are great in the kitchen – mine is side-by-side with me every evening for dinner prep. Holiday cooking is no exception and we love to come up with new ideas and recipes. You can bet if it’s Thanksgiving or Christmas, we’ve been asked to make our popular homemade dressing.

Thanksgiving dinner plate with turkey, cranberry sauce, potatoes and stuffing

Thanksgiving dinner – we made everything together!

Our homemade stuffing recipe is the perfect combination of sweet with savory herbs. Using both sourdough bread and cornbread together is key. The sourdough holds up firmly when the broth is added, while the cornbread crumbles a bit and softens. Bits of celery, garlic and carrots are woven through the breading along with fresh herbs for tons of flavor! Coloring of this homemade stuffing recipe is light and bright, making it a buffet table showstopper at any holiday meal.

Close up of homemade stuffing in a casserole dish

Planning Ahead

Making dressing isn’t a last minute decision, therefore several factors must fall into place. Plan ahead a few days before your event to make this homemade stuffing recipe taste best. First off, you’ll want to bake a pan of fresh cornbread. My homemade cornbread recipe from scratch is a staple that I make about once a week. You’ll need one pan of prepared cornbread that’s been cooked, cooled and dried before making this dressing.

Cornbread in a glass casserole dish

Next, the two breads that are used in this recipe must be properly dried out for at least 24 hours before preparing the stuffing. Cube the bread (crust and all) into 1″ pieces, then lay in a single layer on a baking sheet. It’s okay to cover the bread with a clean tea towel. Verify that the bread pieces are fully dried and crispy, like croutons, before preparing this dressing. The breads will soak in the broth and get soft in the process of preparing the dressing.

Cubes of dried bread on a baking sheet

Cubes of sourdough and cornbread, dried and ready for dressing!

Preparing the Stuffing

Once the bread is properly dried and your vegetables and broth are ready, it’s time to combine them into the dressing. You’re going to want to use a large bowl (like this 30 qt stainless steel mixing bowl). Start with a small amount of the combined breads, ladling some of the cooked veggies and broth onto the bread.

Gently toss, then add more bread and more broth/veggies. Continue in this way until you’ve combined all the bread and the dressing is at the consistency you desire. You might not use all of the liquid if you prefer your dressing more dry. Use caution when combining to avoid making the stuffing overly mushy. The sourdough bread should retain most of its shape while the cornbread may crumble a bit more.

Stuff It or Bake It

While this homemade stuffing recipe can be stuffed into the turkey, I prefer to pre-make in a casserole dish. People usually call it stuffing when it’s inside the bird, or dressing if it’s baked in a casserole (we call it “stuffing” either way!) If you do decide to stuff a turkey, be sure to verify the length of time you need to cook a stuffed turkey based on the weight of your bird.

This savory dressing can also be made ahead of time, therefore making your holiday dinner to-do list easier. Simply place the prepared dressing into two-9 x 13 casserole dishes. It’s a great way to save time on the actual holiday, when you can make dishes in advance! Just remove the casseroles from the fridge and bake before your event.

Serving the Holiday Dressing

Naturally this homemade stuffing recipe is perfect when served with turkey. Lightly pack the prepared stuffing into the turkey carcass before roasting. This dressing recipe also tastes delicious alongside ham or chicken. It’s a holiday dinner essential for Thanksgiving and Christmas.

If you plan ahead, it’s also a great weekend dinner side dish. We prepared several casseroles of this stuffing and baked one on a Sunday evening. This cornbread and sourdough dressing was a lovely accompaniment to our bacon-wrapped chicken thighs, mashed potatoes and green bean dinner! What meal will you serve your holiday dressing with?

Dinner plate with bacon wrapped chicken thigh, green beans and stuffing

Homemade stuffing made with sourdough and cornbread in a casserole dish

Best Homemade Stuffing

Yield: 2 casseroles

Delicious homemade cornbread and sourdough stuffing with fresh vegetables and herbs. Bake in a casserole or use it to stuff a turkey.


  • 9x13" pan of pre-made cornbread (see original article for link to this recipe).
  • 1/2 loaf (about 12 large slices) of sourdough bread
  • 2 medium onions, diced
  • 1 stalk of celery, chopped
  • 2 cups of carrots, chopped
  • 5 garlic cloves, chopped
  • 1/2 cup (one stick) of butter
  • 1/2 tsp dried basil
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 2 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp dried parsley
  • 2 tsp salt
  • 1/2 tsp pepper
  • 8 cups vegetable or chicken broth


  1. 1-2 days before preparing this stuffing recipe, bake cornbread and allow to cool.
  2. Cut both cornbread and sourdough bread into 1" cubes and lay in a single layer on baking sheets to dry for 24 hours (okay to cover with a clean dishtowel).
  3. When bread is completely dried out, the stuffing can be prepared. Combine breads together in a bowl. Combine all chopped and measured dry seasonings into a small dish.
  4. Melt butter in a large pot. Add onion, celery, carrots and garlic. Cook until softened and onion is translucent.
  5. Add broth and seasonings to the vegetables. Bring to a boil then remove from the stove.
  6. To a very large bowl, add 1/4 of the dried bread. Ladle some of the broth and veggies over the bread and gently toss to combine. Use care not to mash the bread or it will get overly mushy.
  7. Continue this way adding more bread and broth until at the consistency of your liking. You may have leftover broth if you prefer your dressing to be less wet.
  8. Spoon the dressing into two 9 x 13" casserole dishes. Bake at 375 degrees for 20-30 minutes. This recipe can be made ahead. Cover and refrigerate until ready to bake.


Yield will be two full 9 x 13 casseroles of stuffing, enough for several meals. This recipe can easily be halved if you wish.

Looking for more holiday recipes?

These awesome holiday ideas are a celebration for all ages. Be sure to leave me a comment on this post once you’ve tried this recipe!

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