Sheet Pan

Sheet-Pan Cornbread Stuffing With Sage

November 17, 2018
Photo by Eric Kim
Author Notes

The sheet pan really does makes a difference: Uber-buttery cornbread stuffing gets crispy at the edges, almost chewy. The vegetables are just cooked with a little bite. Also, I use milk instead of stock, which keeps this not only vegetarian, but also incredibly rich and comforting in a nursery-food kind of way. —Eric Kim

Test Kitchen Notes

Featured in: A Dish for When You Don’t Want to Be Alone on Thanksgiving. —The Editors

  • Prep time 15 minutes
  • Cook time 55 minutes
  • Serves 6 to 8
  • 1 (8.5-ounce) box corn muffin mix, especially Jiffy
  • 1 egg
  • 2 1/3 cups milk, divided
  • 6 ounces sourdough bread, cubed small
  • 1 stick unsalted butter
  • 1 onion, diced
  • 2 ribs celery, diced
  • 2 tablespoons fresh chopped sage, plus whole leaves for topping later
  • 1 tablespoon fresh chopped parsley
  • Salt and pepper, to taste
  • Olive oil
In This Recipe
  1. Preheat oven to 400°F.
  2. Prepare the cornbread mix according to the instructions on the box (usually asks for an egg and 1/3 cup milk). Grease a muffin pan and, using an ice cream scoop, fill with cornbread batter. (Account for about 6 to 8 muffins.) Bake for 15 to 20 minutes until golden brown.
  3. Place the sourdough cubes on a half sheet pan and bake alongside the muffins in the same oven, until dried out and slightly browned. Set aside to cool. (Alternatively, you could cube the bread and leave it out overnight in a single layer on a sheet pan to dry out.)
  4. Meanwhile, melt the butter in a large pot or Dutch oven, then sauté the onion and celery until translucent. Add the sage, parsley, and remaining 2 cups milk, bring to a gentle simmer, then stir in the bread cubes and corn muffins, which you can just crumble in with your hands. Season with salt and pepper.
  5. Transfer to a greased half sheet pan and drizzle with olive oil, and bake at 350°F for 15 to 20 minutes. Garnish with fresh sage leaves.

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Eric Kim is the Senior Editor and 'Table for One' columnist at Food52. Formerly the Digital Manager of, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson Kim. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway.