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Cornbread Stuffing

Ben Fink

Servings: Yields about 18 cups, enough to fill a 12- to 14-pound turkey and a 9x13-inch baking dish.

For directions on using this stuffing recipe, see Stuffed Roast Turkey.


  • 8 Tbs. unsalted butter
  • 2 large yellow onions, cut into 1/4-inch dice
  • 6 ribs celery, cut into 1/4-inch dice
  • 4 large carrots, cut into 1/4-inch dice
  • 4 large eggs
  • 2 Tbs. chopped fresh sage
  • 2 tsp. coarse salt
  • 2 tsp. freshly ground black pepper
  • 1 tsp. ground nutmeg
  • 18 cups day-old cornbread, cut into 1-inch cubes

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 330
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 90
  • Sodium (mg): 610
  • Carbohydrates (g): 40
  • Fiber (g): 3
  • Protein (g): 6


  • In a large sauté pan set over medium high heat, melt the butter. Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables are soft and are beginning to brown, 10 to 12 minutes. Remove from the heat and set aside to cool completely.
  • In a very large mixing bowl, beat the eggs and then stir in the sage, salt, pepper, and nutmeg. Stir in the sautéed vegetables and the cornbread.


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