Mrs. Cubbison’s Cornbread Stuffing Recipe: Classic Thanksgiving Comfort

As a Southern chef, I’ve perfected my cornbread stuffing recipe using Mrs. Cubbison’s mix as a base. This classic Thanksgiving side dish is a staple in my family, and I’m excited to share my secrets for making it truly special.

The key to this recipe is adding crispy bacon and fresh sage to the mix, which gives it a depth of flavor that’s hard to resist. I also make sure to use homemade turkey broth instead of store-bought to keep the dish moist and savory.

To make this recipe, simply combine the cornbread mix with sautéed onions, celery, and herbs, then add in the bacon and broth. Bake until golden brown and enjoy the comforting aroma that fills your kitchen.

This cornbread stuffing is the perfect accompaniment to your Thanksgiving feast, and it’s sure to become a new family tradition. With its comforting flavors and classic appeal, it’s a dish that will be remembered for years to come.

Ingredients for Mrs. Cubbison’s Cornbread Stuffing

Classic Southern cornbread stuffing with crispy bacon and fresh herbs. Comfort food at its best.

The Mrs. Cubbison’s mix is the perfect base—it’s got just the right cornbread flavor. For the bacon, I like thick-cut because it gives that nice crispy texture. Most grocery stores carry it, but Costco has great prices on bulk packs if you’re making this for a crowd. Fresh sage is a game-changer here—don’t skip it.

No fresh sage? Dried sage at one-third the amount works in a pinch. For the broth, homemade is worth the effort (just save your turkey drippings). If you need a shortcut, low-sodium store-bought is fine. The eggs help keep everything moist, so don’t skip them. You can prep the sautéed veggies a day ahead to save time on Thanksgiving day.

This stuffing reheats beautifully—keeps for 3-4 days in the fridge. To freeze, portion into airtight containers and it’ll keep for 3 months. When you’re ready to bake, just thaw overnight in the fridge and reheat at 350°F until warmed through.

Step-by-Step Instructions for Mrs. Cubbison’s Cornbread Stuffing

Follow these straightforward steps to create a comforting, classic cornbread stuffing that’ll be the star of your Thanksgiving table.

Step 1: Cook the Bacon Until Crispy

Start by cooking the 6 slices Bacon Slices in a large skillet over medium heat. I like to cook it slowly to get that perfect crispiness. Cook for 8-10 minutes until the bacon is golden brown and crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess fat.

Once cooled, crumble the bacon into small pieces and set aside. This will add a delicious smoky flavor to your stuffing.

Step 2: Sauté the Vegetables and Herbs

In the same skillet with the remaining bacon drippings, add the 4 tbsp Unsalted Butter. Once melted, add the 1 whole Yellow Onion (finely chopped) and 2 stalks Celery Stalks (diced). Cook over medium heat for 5-7 minutes until the vegetables are tender and fragrant.

Add the 0.25 cup Fresh Sage Leaves (chopped) and 2 tbsp Fresh Thyme Leaves (chopped) to the skillet. Cook for an additional 1 minute, stirring constantly to prevent burning. The aroma of the herbs mingling with the vegetables will be incredible.

Step 3: Combine the Stuffing Mix with Wet Ingredients

In a large mixing bowl, combine the 1 box Mrs. Cubbison’s Cornbread Stuffing Mix, cooked vegetable mixture, and crumbled bacon. In a separate bowl, whisk together the 2 cups Homemade Turkey Broth, 2 whole Large Eggs (beaten), 1 tsp Salt, and 0.5 tsp Black Pepper. Pour the wet ingredients over the dry ingredients and mix until the stuffing is evenly moistened.

Be careful not to overmix, as this can make the stuffing dense. You want it to be just moist enough to hold together when squeezed.

Step 4: Bake the Stuffing

Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in a preheated oven at 350°F for 25-30 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and crispy.

Remove from the oven and let it cool for a few minutes before serving. The result will be a deliciously comforting cornbread stuffing that’s sure to be a hit at your Thanksgiving gathering.

Common Mistakes When Making mrs. cubbisons cornbread stuffing

Overmixing the Stuffing

One of the most common mistakes is overmixing the stuffing mixture. When you combine the Mrs. Cubbison’s Cornbread Stuffing Mix with the wet ingredients, mix until just combined. Overmixing can make the stuffing dense and unpleasant. I learned this the hard way during my apprenticeship under Master Chef Robert Chen in Charleston.

Incorrect Baking Temperature

Baking the stuffing at the wrong temperature can affect its texture and flavor.

Not Letting it Rest

After baking, let the stuffing rest for a few minutes before serving. This allows the flavors to meld together and the stuffing to set, making it easier to serve. I always let mine rest for at least 5-7 minutes before serving.

Using Low-Quality Ingredients

Using low-quality ingredients, such as low-sodium store-bought broth instead of homemade turkey broth, can affect the overall flavor of the dish. I recommend using high-quality ingredients to get the best flavor out of your stuffing.

Not Adjusting for Moisture

If you’re using a different type of bread or adding ingredients with high moisture content, you may need to adjust the amount of Homemade Turkey Broth you use. This will help prevent the stuffing from becoming too soggy or dry. Keep an eye on the consistency and adjust accordingly.

Skipping the Crispy Bacon

Don’t skip cooking the 6 slices Bacon Slices until crispy! This step adds a smoky flavor and satisfying crunch to the stuffing. I like to cook it slowly over medium heat to get that perfect crispiness.

Frequently Asked Questions