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stovetop cornbread stuffing recipe with box of cornbread and stuffing in casserole dish

How To Make: Stovetop Cornbread Stuffing Recipe

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  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 30 - 45 Minutes
  • Total Time: 0 hours
  • Yield: 8 to 10 Servings 1x
  • Category: Side dish
  • Cuisine: American


It’s always handy to have a good Stovetop cornbread stuffing recipe¬†because that way you can make stuffing even if it’s not for Thanksgiving!


Units Scale

2 6 oz boxes Stovetop Cornbread Stuffing Mix

2.5 c water, chicken stock, turkey stock or vegetable broth

1/2 c unsalted butter

1 c onion, finely chopped

1 c celery, finely chopped

1/2 c dried cranberries

1/2 c pecans, rough chopped

1/4 c Italian parsley, finely chopped

1/4 c fresh Sage, chopped

A few grinds of black pepper

2 eggs, beaten


Grease a 13 x 9 baking dish and set aside. If you want to use a souffle dish, see tips above.

In a large skillet, melt the butter over medium heat and add the onions and celery. Cook until the onions become translucent, about 5 minutes.

Stir in the dried cranberries, pecans, and fresh herbs. Add a few grinds of black pepper.

In a large mixing bowl, combine the stuffing mix with the cranberry mixture. Stir in the water or stock and the beaten eggs.  Mix well and then let the mixture set until the liquid is absorbed.

Transfer to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and slightly crisp. However, I like mine very crisp so I let it bake longer.


Please read post for extra tips!