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Katie Lee's Cornbread Stuffing


I made this for Thanksgiving and everyone loved it! To save time, i prepared the cornbread a couple of days prior so it dried out some. Store bought cornbread of course works as well. Enjoy!

Photograph by Steve Giralt

Recipe courtesy of Katie Lee for Food Network Magazine

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Rate this recipe 4/5 (45 Votes)


  • 2 sticks unsalted butter, room temperature, plus more for the baking dish
  • 3 tablespoons fresh sage, minced
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon fresh rosemary, minced
  • Kosher salt & freshly ground pepper
  • 2 large onions, finely diced
  • 3 celery stalks, finely diced
  • 9 cups cubed cornbread (homemade or store-bought)
  • 1 large egg, lightly beaten
  • 1 cup low-sodium chicken broth
  • 3/4 cup whole milk
  • Kosher salt & freshly ground pepper


Servings 8
Preparation time 25mins
Cooking time 85mins
Adapted from


Step 1

Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.

Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.

Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.


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