Fluffy Michael Symon Cornbread Stuffing Recipe: Fall Comfort!
Michael Symon’s cornbread stuffing elevates holiday dinners from mundane to magnificent.
Golden cubes of buttery cornbread mingle with fragrant herbs, creating a symphony of comfort and flavor.
Sumptuous ingredients dance together, promising a side dish that steals the spotlight from the main course.
Southern tradition meets culinary innovation in this soul-warming recipe.
Tender, herb-infused morsels blend rich textures that spark joy with every forkful.
Professional chef techniques transform simple ingredients into an extraordinary culinary experience.
Wow your guests with a stuffing that turns ordinary meals into unforgettable memories.
Cooking Steps for Michael Symon’s Cornbread Stuffing
Harvest Herb-Infused Stuffing
Craft Flavor Base Whip softened butter with freshly chopped sage, thyme, parsley, and rosemary. Add a dash of Tabasco and cracked black pepper to elevate the herbal blend, creating a fragrant foundation that will infuse every bite with rich, earthy notes.
Sauté Vegetable Medley Melt half of the herbal butter in a skillet. Gently cook diced celery and onions until they transform into translucent, caramelized treasures. Let the vegetables cool completely, allowing their natural sweetness to develop.
Prepare Stuffing Mixture Combine cornmeal with the sautéed vegetables, introducing a beaten egg, savory chicken stock, and a splash of milk. Season with salt and pepper, mixing until the ingredients meld into a harmonious, creamy consistency that promises comfort in every spoonful.
Bake to Golden Perfection Preheat the oven to a warm 375°F. Generously grease a baking dish and pour in the stuffing mixture. Cover with foil, baking for 30 minutes to ensure even cooking. Uncover and continue baking until the top turns a beautiful golden brown, creating a crispy exterior that contrasts with the tender interior. Serve immediately, letting the aroma of herbs and comfort fill the room.
Pro Tips for Michael Symon’s Cornbread Stuffing
Enhance Your Herb Butter: Experiment with different herb combinations like basil, oregano, or chives to create unique flavor profiles that complement your cornbread stuffing.
Customize Vegetable Mix: Swap celery and onions with diced bell peppers, mushrooms, or leeks for added texture and personalized taste variations.
Make-Ahead Magic: Prepare the stuffing mixture up to 24 hours in advance and refrigerate, allowing flavors to meld and intensify before baking for maximum deliciousness.
Gluten-Free Option: Replace traditional cornmeal with gluten-free cornmeal or alternative flour blends to accommodate dietary restrictions without sacrificing flavor or texture.
Quick Recipe Overview
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Calories: 320 kcal
Servings: 11
Michael Symon’s Cornbread Stuffing Ingredient List
For Herb-Infused Butter:
Butter: Select fresh, high-quality unsalted butter for richest flavor.
Sage: Choose bright green, fragrant leaves without wilting.
Thyme: Pick vibrant sprigs with strong aromatic qualities.
Parsley: Look for crisp, deep green leaves with no yellowing.
Rosemary: Select firm stems with intense pine-like fragrance.
Tabasco Sauce: Opt for authentic brand with balanced heat level.
Black Pepper: Choose whole peppercorns for freshest grinding.
For Vegetable Base:
Celery: Pick firm stalks with bright green color and crisp texture.
Onions: Select firm, heavy bulbs without soft spots or sprouting.
For Dry Ingredients and Binders:
Cornmeal: Choose stone-ground for deeper, more authentic taste.
Egg: Select fresh, room temperature large eggs.
Chicken Stock: Use low-sodium for better flavor control.
Pepper: Freshly ground provides more robust flavor profile.
Tools You’ll Need for Cornbread Stuffing
Small Bowl: Perfect for mixing herbs and butter smoothly.
Medium Skillet: Essential for sautéing vegetables evenly.
Large Mixing Bowl: Ideal for combining cornbread stuffing ingredients.
9×13 Inch Baking Dish: Provides perfect space for even baking.
Foil: Helps cover dish during initial baking stage.
Measuring Cups: Ensures accurate ingredient proportions.
Wooden Spoon or Spatula: Great for stirring and mixing ingredients.
Oven: Needed to bake cornbread stuffing to golden perfection.
Serving Notes for Cornbread Stuffing
Pair with Roasted Poultry: Serve this herb-packed cornbread stuffing alongside a perfectly roasted turkey or chicken for a classic holiday meal that will have everyone coming back for seconds.
Create a Comforting Side Dish: Scoop warm stuffing next to tender roasted vegetables or grilled meats to elevate your dinner with a rich, savory accompaniment that adds depth and flavor.
Top with Fresh Herbs: Sprinkle chopped parsley or chives over the golden-brown stuffing right before serving to add a bright, fresh touch and extra layer of aromatic goodness.
Enjoy as a Standalone Comfort Food: Grab a hearty spoonful straight from the baking dish for a satisfying lunch or light dinner that brings warmth and homemade comfort to your table.
Storage Method for Michael Symon’s Cornbread Stuffing
Preserve Freshness: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent moisture buildup.
Freeze for Later: Wrap tightly in freezer-safe containers or heavy-duty aluminum foil. Cornbread stuffing maintains quality for 1-2 months when frozen at 0°F (-18°C).
Reheat with Care: Warm refrigerated stuffing in a 350°F (175°C) oven for 15-20 minutes. Add a splash of chicken stock to restore moisture and prevent dryness. Cover with foil to keep edges from burning.
Meal Prep Magic: Prepare stuffing components ahead of time. Sauté vegetables and chop herbs 1-2 days before assembling. Keep ingredients separate in sealed containers to maintain maximum freshness and flavor integrity.
Michael Symon’s cornbread stuffing delivers a classic southern comfort dish with rich, savory flavors. Crispy edges, herbs, and sausage create a satisfying side that completes you at holiday gatherings.
Ingredients
Scale
9 cups cornbread (homemade or store-bought)
2 large onions (finely diced)
3 celery stalks (finely diced)
2 sticks (226 g/8 oz) unsalted butter (at room temperature, plus more for baking dish)
1 cup (240 ml/8 fl oz) low-sodium chicken broth
¾ cup (180 ml/6 fl oz) whole milk
1 large egg (lightly beaten)
3 tbsps minced fresh sage
2 tbsps minced fresh thyme
2 tbsps minced fresh parsley
1 tsp minced fresh rosemary
Kosher salt
Freshly ground pepper
Instructions
Herb Butter Preparation: Thoroughly blend softened butter with sage, thyme, parsley, rosemary, tabasco sauce, and freshly ground black pepper until uniformly incorporated.
Vegetable Sautéing: Warm half of the herb butter in a medium skillet over medium heat, gently sautéing celery and onions until translucent and tender, approximately 10-15 minutes. Allow the vegetable mixture to cool completely.
Mixture Creation: In a large mixing bowl, combine cornmeal, cooled sautéed vegetables, lightly beaten egg, chicken stock, whole milk, salt, and pepper. Whisk ingredients until achieving a smooth, homogeneous consistency.
Baking Preparation: Position oven rack in the center and preheat to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9 x 13 inch (23 x 33 centimeter) baking dish and evenly spread the prepared mixture using a spatula.
Initial Baking Stage: Cover the baking dish with aluminum foil and bake for 30 minutes, allowing flavors to meld and cornbread to set.
Final Baking Stage: Remove foil and continue baking for an additional 20 minutes until the top turns golden-brown and a toothpick inserted into the center emerges clean.
Notes
Butter Boost: Blend herbs generously into softened butter for maximum flavor infusion before starting the recipe.
Vegetable Softening Technique: Sauté celery and onions slowly to develop deep, sweet undertones without burning.
Moisture Management: Ensure cornbread mixture isn’t too dry or wet by adjusting liquid ratios carefully during mixing.
Golden Brown Perfection: Watch closely during final 20-minute uncovered baking to achieve crispy, caramelized top without burning.
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Program: Culinary Arts, Associate of Applied Science
Focus: Emphasis on mastering core culinary competencies, like safety and sanitation, hot, cold, and pastry techniques, while cultivating appreciation of global cuisines and developing operational skills in nutrition, menu design, costing, purchasing, and supervisory management.
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.
Michael Thompson
Founder & Culinary Director
Expertise
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.