Cornbread Stuffing for Turkey Recipe

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serves: 8 - 10
Skill: easy
Prep: 20 min
Cooking: 55 min


  • Day 1: make cornbread
  • 225g (8oz) polenta (cornmeal)
  • 225g (8oz) plain flour
  • 50g (2oz) caster sugar
  • 1tbsp baking powder
  • 225ml (8fl oz) milk
  • 1 large egg, beaten
  • 60g (2¼oz) butter, melted
  • you will need
  • 20 x 30cm (8 x 12in) baking tin, well buttered
  • Day 2: make the stuffing
  • 2 medium onions, finely chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 garlic cloves, crushed
  • 15g (½oz) butter plus 60g (2¼oz) butter, melted for later
  • 1tbsp vegetable oil
  • 1 cornbread recipe, cut into 1cm (½in) cubes
  • 250g (9oz) sourdough or country bread, cut into 1cm (½in) cubes
  • 1tbsp chopped fresh sage
  • 2tbsp chopped fresh parsley
  • 1tbsp thyme leaves
  • 100g (4oz) dried cranberries
  • 75g (3oz) dried apples, roughly chopped
  • 250ml (9fl oz) vegetable stock


  • Preheat the oven to 220 C, 200 C fan oven, 450 F, gas 7. In a large bowl mix together the polenta, flour, sugar, baking powder and half a teaspoon of salt. Add the milk and beaten egg and stir well. Add the melted butter and combine. Pour into the baking tin and bake for 20 minutes. Leave to cool overnight uncovered. 

  • Preheat oven to 180 C, 160 C fan oven, 350 F, gas 4. Fry the onions, carrots, celery and garlic in the 15g (½oz) butter and oil over a low heat until soft. Meanwhile, mix cornbread and bread in a bowl. Add vegetables, herbs and fruit. Mix in melted butter, stock and seasoning. Put in a well buttered ovenproof dish. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 minutes.

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