Drying the Cornbread

• Start with enough day-old cornbread to yield 6 cups once dried, which is usually about one full pan of cornbread. Fresh cornbread is too soft and will crumble, it needs to be at least a day old so it can be cut cleanly.

  Cut the cornbread into ¾–1 inch cubes and spread them in a single layer on a baking sheet. Lightly drizzle with 1–2 tablespoons melted butter or oil, just enough to help the cubes dry evenly. If your cornbread is fairly plain, sprinkle lightly with salt.

  Dry in a 300°F oven for 45–60 minutes, stirring every 15 minutes, until the cubes are completely dry all the way through, with no softness left in the center. This is drying, not browning.

  Let the cubes cool completely before mixing and storing.

Cornbread Stuffing Dry Mix

• 6 cups fully dried cornbread cubes

  2 tablespoons dried minced onion

  2 tablespoons dried celery

  1½ teaspoons dried sage

  1 teaspoon dried thyme

  ½ teaspoon white or black pepper

  ¾–1 teaspoon kosher salt, depending on how seasoned your cornbread is

  Optional

  ½ teaspoon garlic powder

  ¼ teaspoon dried rosemary, finely crushed

• How to Assemble the Dry Mix

  Place the dried cornbread cubes and all remaining dry mix ingredients in a large bowl. Toss gently until everything is evenly distributed. Transfer to a glass jar or airtight container and label with the date and stovetop instructions.

Storage

• Pantry: 2–3 months

  Refrigerator or freezer: longer storage

  If there is any moisture left in the cubes, do not store at room temperature.

Making the Stovetop Stuffing

• Ingredients to Add

  4 tablespoons butter

  1 tablespoon avocado oil or olive oil

  1½–2 cups warm broth (chicken or vegetable)

  Optional fresh add-ins (choose one or two)

  ½ cup finely diced onion

  ½ cup finely diced celery

  ½–1 cup cooked sausage or bacon, chopped

Stovetop Instructions

• Heat a large skillet over medium heat. Add the butter and oil. If using onion or celery, add them now and cook for 5–7 minutes, until softened.

  Reduce the heat to medium-low and add the dry stuffing mix to the skillet. Stir gently to coat the cubes in the butter.

  Slowly pour in 1½ cups warm broth, stirring gently. Let it absorb for 1–2 minutes, then add more broth as needed until the stuffing is soft but not wet.

  Continue heating for 3–5 minutes, stirring once or twice, until warmed through. Serve warm.