Cornbread stuffing

Cornbread stuffing

By Katherine

Of course Katherine's stuffing is the best

Our first Thanksgiving together, I made something very clear to Greg. I didn’t care whether we had pumpkin or pecan pie, how the cranberries were made or what he did to the green beans. But there was no way, no how, I would eat white bread stuffing. I called my Southern parents to get the family recipe. My dad said to take some cornbread and biscuits, dry em out, crumble em up, add some chicken broth, some sage, salt and pepper, and onion stir ‘em together and shove it all in a bird for the stuffing. Take the leftover, throw in an egg a little more broth and put it in a pan for the dressing. He didn’t have precise measurements; neither did mom. My first attempt wasn’t the greatest, but I’ve improved and Greg quickly became a cornbread stuffing convert.


  • 1 batch simple cornbread
  • 2 batches buttermilk biscuits
  • 1 large onion, diced
  • 4 tbsp fresh chopped sage
  • 2 celery ribs, chopped fine
  • 3-5 garlic cloves, diced
  • 3 1/2 cups chicken broth
  • 1 egg
  • salt and pepper to taste
Read the whole recipe on Rufus' Food and Spirits Guide