Cornbread Stuffing Casserole
A comforting casserole blending cornbread, tender chicken or turkey, and flavorful sage, layered with eggs and creamy soup for a hearty, savory dish perfect for family gatherings.
Ingredients
Instructions
- Crumble the baked cornbread and mix with sage and pepper, tasting to adjust seasoning.
- Add enough broth to the mixture to make a moist stuffing.
- Layer half of the stuffing in a casserole dish.
- Add sliced or chopped chicken or turkey on top of the first layer.
- Add chopped hard-boiled eggs over the chicken.
- Mix sour cream and cream of celery or chicken soup, then pour over all the layers.
- Top with the remaining stuffing.
- Bake at 375°F (190°C) for 20 minutes or until lightly browned.
Tips & Substitutions
For a richer flavor, consider adding sautéed garlic or bell peppers to the onion and celery mixture. If you're short on time, store-bought cornbread works well. You can also substitute the cream of celery soup with a homemade white sauce for a fresher taste. Adjust the sage according to your preference, and feel free to use leftover roasted chicken for added convenience.
Serving Suggestions
This Cornbread Stuffing Casserole pairs beautifully with Honey Baked Chicken for a comforting meal. Serve alongside a fresh green salad or steamed vegetables for a balanced dinner. It also makes a great side dish for holiday gatherings, complementing turkey or ham perfectly.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Stuffing Casserole contains roughly 48 calories, with 2g protein, 6g carbohydrates, and 2g fat. It is a good source of vitamin C (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover tightly, and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of cornbread?
If you don't have cornbread, you can substitute with crumbled stuffing mix or even bread cubes. Adjust the liquid content accordingly, as these alternatives may absorb moisture differently. For a unique twist, consider using cornbread muffins or biscuits.
Is this recipe suitable for freezing?
Yes, this casserole freezes well. To freeze, let it cool completely after baking. Cut into portions and wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).