Beef and Cornbread Stuffing
This warm and hearty cornbread and Ground Beef Stuffing Recipe brings a flavorful twist to a traditional holiday favorite. Packed with fresh herbs, tender vegetables, savory beef, and perfectly crisp golden cornbread, it’s an easy and satisfying side dish that fits beautifully on any Thanksgiving table or family dinner menu.
Ingredients
- 8 cups Cornbread cubes Dried out/stale, homemade or store-bought
- 1 lb Ground beef 85–90% lean recommended
- 1 cup Celery Diced (about 3 stalks)
- 1 medium Yellow onion Diced
- 4 tbsp Butter Salted or unsalted
- 2 tbsp Fresh sage Finely chopped
- 1 tbsp Fresh thyme Leaves only
- 2 tbsp Fresh flat-leaf parsley Chopped
- 3 cloves Garlic Freshly minced
- 2 large Eggs Lightly beaten
- 1.5 cups Beef broth Plus extra for reheating
- 1 tsp Salt
- 0.5 tsp Black pepper Freshly ground
Instructions
- Dry out the cornbread. Cut cornbread into 1-inch cubes and spread in a single layer on a baking sheet. Bake at 275°F for 30–45 minutes, turning occasionally, until completely dry and firm. Alternatively, leave cubed cornbread uncovered on the counter for 24 hours, then finish in the oven.2. Prep your ingredients. Dice the celery and onion into small even pieces. Finely chop the sage, thyme, and parsley. Mince the garlic cloves.3. Sauté the vegetables. Melt butter in a large skillet over medium-high heat. Add the diced onion and celery and cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and the celery softens.4. Brown the ground beef. Add the ground beef to the skillet, breaking it apart as it cooks. Once fully browned, reduce heat to medium. Stir in the minced garlic, chopped herbs, salt, and pepper. Cook for 1 minute, then remove from heat.5. Combine the stuffing mixture. Add the dried cornbread cubes to a large mixing bowl. Pour the beef and vegetable mixture over the top and stir gently to combine.6. Add the liquid. In a small bowl, whisk together the eggs and beef broth until well combined. Pour evenly over the cornbread and beef mixture. Fold gently until everything is evenly coated. Some crumbling is normal.7. ransfer to baking dish. Pour the mixture into a greased 9×13-inch baking dish and spread into an even layer.8. Bake covered. Cover tightly with aluminum foil and bake at 350°F for 20 minutes.9. Bake uncovered. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the center is set with no visible moisture on top.10. Rest and serve. Allow the stuffing to cool for 5 minutes before serving.
Notes
- Make it ahead: Assemble the entire dish the night before, cover tightly, and refrigerate. Before baking, drizzle 2–3 tablespoons of extra beef broth over the top to add back moisture.
- Bread is everything: The cornbread must be completely dry before using — this is the most important step. Moist bread leads to a mushy final texture.
- Store-bought is totally fine: Pre-made cornbread cubes from the grocery store save time and work beautifully in this recipe.
- Make it a meal: Add diced bell peppers and a sprinkle of shredded cheddar cheese on top before baking to turn this into a hearty main dish casserole.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze for up to 3 months in a freezer-safe container. Reheat covered with a splash of broth to restore moisture.