The Best Cornbread Stuffing Recipe by Laila Ali

Thanksgiving sides deserve star status—and this cornbread stuffing from Laila Ali hits like a main-event dish. Packed with rich flavor, hearty texture and comforting herbs, it starts with sautéed onions and celery in coconut oil, browns ground turkey, and then melds in paprika, black pepper, fresh thyme and sage into pre-baked cornbread pieces, all moistened with chicken broth and baked to perfection.

What sets this stuffing apart is that it blends tradition and intention: the familiar base of cornbread (a holiday staple) paired with lofty flavor via fresh herbs and turkey, not just sausage and plain bread. Because the mix uses cornbread instead of wheat bread and incorporates clean fats like coconut oil, with no hidden wheat thickeners listed, the dish can be adapted for gluten-free and dairy-free needs (depending on the exact cornbread mix).

Whether you’re building your holiday table, want a standout side, or simply need the kind of stuffing that rivals the turkey itself, this recipe delivers depth, warmth and nostalgia—all without sacrificing flavor or taking all day. Don’t forget to try her homemade cranberry sauce recipe as well!

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Cornbread Stuffing

Cornbread Stuffing Ingredients

• 2 tablespoons coconut oil
• 2 large onions, chopped
• 4 celery ribs, chopped
• 12 to 14 ounces ground turkey
• 2 teaspoons black pepper
• 1 tablespoon sea salt
• 2 teaspoons paprika
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 2 packages cornbread mix, baked and broken into pieces
• 3 cups chicken broth

How to Make Cornbread Stuffing

1. Heat coconut oil and sauté onions and celery until tender.
2. Add turkey and cook on medium heat until browned. Sprinkle in herbs and spices and stir.
3. Remove from heat and combine cooked turkey with pre-baked cornbread (follow instructions on the package).
4. Add chicken broth and mix well.
5. Pour stuffing into a casserole dish, cover in foil, and bake for 30 to 45 minutes.

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Cornbread Stuffing Nutrition Facts

*Estimated per serving (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/8 of recipe
Calories	≈ 520 kcal
Protein	≈ 22 g
Carbs	≈ 65 g
Sugar	≈ 10 g
Fiber	≈ 3 g
Fat	≈ 22 g

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Cornbread Stuffing Variations & Tips

• Turkey alternative: Swap ground turkey with cooked and chopped dark-meat turkey for richer flavor and texture.
• Vegetarian version: Omit the turkey and use vegetable broth instead of chicken broth; add sautéed mushrooms or chestnuts for extra texture.
• Herb variation: Increase the fresh sage and thyme by another tablespoon each to intensify the herbaceous profile.
• Cornbread swap: Use a certified gluten-free cornbread mix (or homemade) to ensure the whole dish is gluten-free friendly.
• Make ahead: Prepare up to the baking step, refrigerate, then bake 30–45 minutes before serving for fresh output with minimal day-of work.

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Best Cornbread Stuffing Pairings

• Roast turkey or glazed ham: The stuffing becomes the anchor for the main protein, absorbing gravy and juices.
• Green vegetable side: Such as sautéed green beans almondine or roasted Brussels sprouts to contrast the richness.
• Sweet potato mash: Adds a sweet, creamy balance to the herbed and savory stuffing.
• Gluten-free dinner rolls: Allow guests to scoop up any remaining stuffing and soak up flavor.
• Warm apple-cider drink or spiced herbal tea: Provides cozy warmth and rounds out the holiday-table experience.

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When to Make Cornbread Stuffing

• Thanksgiving dinner centerpiece side: A stuffing that stands out when you want something memorable.
• Friends-giving or holiday potluck: Bake ahead and transport in a casserole dish—guaranteed crowd-pleaser.
• Winter holiday meals: Beyond Thanksgiving—serves beautifully in any winter feast with loved ones.
• Clean-eating or gluten-free holiday menus: Adapted easily for dietary restrictions without losing tradition or taste.
• Family gatherings and Sunday dinners: Make it for any occasion where you want comfort food done with intention.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence