Oh, weeknights! They can feel like a frantic race, right? Between after-school activities, work deadlines, and just trying to catch your breath, the last thing you want is a complicated dinner. I remember those early days of cooking when I felt totally overwhelmed. One particularly crazy Tuesday, I looked in my fridge and pantry and thought, ‘What on earth can I make *fast* that still tastes amazing?’ I ended up whipping up a stuffing using some leftover bread, random herbs, and veggies I had. My family *loved* it, and it hit me – stuffing isn’t just for holidays! It’s a total game-changer for busy evenings. That’s why I’m so excited to share these 12 Genius Stuffing Recipes Ideas for Busy Weeknights. They’re all about big flavor, minimal fuss, and making your evenings a little bit easier (and tastier!).
Why You’ll Love These 12 Genius Stuffing Recipes Ideas for Busy Weeknights
Honestly, life gets crazy busy, and dinner doesn’t need to be another thing to stress about. That’s where these stuffing recipes come in! They’re seriously a lifesaver for those nights when you’re short on time but still want something delicious and comforting.
- Super Quick: Most of these come together in a flash, perfect for when you’re running on fumes.
- Effortlessly Easy: Forget complicated steps; these are designed for minimal fuss and maximum flavor.
- Bursting with Flavor: We’re talking savory, herby goodness that tastes like you spent hours, even when you didn’t!
- So Versatile: Stuffing isn’t just for Thanksgiving! These beauties work with chicken, pork, or as a hearty vegetarian meal.
Trust me, they’ll become your go-to for weeknight dinners!
Southern-Style Cornbread Stuffing: A Weeknight Winner
Okay, so you know how I was talking about those weeknight dinner saviors? This Southern-Style Cornbread Stuffing is pretty much the poster child for that! It’s got that amazing texture from the cornbread, savory sausage, and just the right amount of herbs. It smells incredible while it bakes and tastes even better. It’s one of those recipes that feels special enough for company but is honestly easy enough for a Tuesday night when you just need dinner on the table, stat. This recipe, developed by our own Lisa Park, our Community Engagement & Recipe Testing Coordinator, is a perfect example of how we can bring amazing flavors to your busy schedule. It’s hearty, delicious, and totally fits the bill for easy weeknight meals. You can find the original inspiration over at Serious Eats, which is always a great resource!
Ingredients for Southern-Style Cornbread Stuffing
You’ll need a few things to get this deliciousness going. Make sure you have your cornbread ready to go – about 2 and a half pounds of it, cut into bite-sized cubes.
For the Cornbread:
- 1 recipe Southern-style unsweetened cornbread, cut into 3/4-inch dice
For the Stuffing:
- 1 stick (4 ounces; 113 g) unsalted butter, plus more for greasing your dish
- 1.5 pounds sage sausage, removed from casing
- 1 large onion, diced (300 g; about 2 cups)
- 4 large ribs celery, diced (400 g; about 2 cups)
- 2 medium cloves garlic, minced (10 g)
- 1/4 cup fresh sage leaves, minced (11 g)
- 3 cups chicken stock, divided (710 ml), homemade or store-bought low-sodium
- 1 teaspoon Diamond Crystal kosher salt (use half as much if using table salt)
- 1/2 teaspoon ground black pepper
- 4 large eggs (each about 2 ounces; 57 g)
- 1/4 cup flat-leaf parsley leaves and tender stems, minced (8 g), divided
How to Prepare Southern-Style Cornbread Stuffing
Alright, let’s get this stuffing party started! First things first, get your oven preheated to a nice hot 425°F (220°C). You’ll want to arrange your oven racks so you have one in the lower-middle and one in the upper-middle position. Once your oven is ready, spread the cornbread cubes evenly over two baking sheets. Don’t crowd them too much! Pop them into the oven, staggering the trays on the racks. Let them bake for about 10 minutes, just until they get a little golden and lightly toasted. Take them out and let them cool off for around 15 minutes. This toasting step is key for texture!
While your cornbread is cooling, grab a big Dutch oven or a nice, sturdy pot. Melt your butter over medium-high heat. You want it to foam a bit, but don’t let it turn brown! Now, toss in your sage sausage. Using a strong whisk or even a potato masher works great here, break that sausage up into really fine pieces – think no bigger than a quarter-inch. Cook it, stirring often, until there’s just barely any pink left, about 8 minutes. Next, throw in your diced onion, celery, garlic, and minced sage. Cook all those veggies until they’re nice and tender, stirring every so often, for about 10 minutes. Take the pot off the heat and stir in 1 cup of your chicken stock, plus the salt and pepper. This deglazes the pan and gets all those yummy bits up!
In a separate medium bowl, whisk together the remaining 2 cups of chicken stock, your eggs, and 3 tablespoons of the chopped parsley. Make sure it’s all mixed up nicely. Now, back to your sausage and veggie mixture, stir constantly with your wooden spoon and slowly pour in that egg and stock mixture. It’ll look a little loose, but don’t worry! Gently fold in your toasted cornbread cubes until everything is evenly coated. Spoon this whole deliciousness into a buttered 9×13 inch baking dish or a similar sized oval one. When you’re ready to bake it, adjust your oven rack to the center and set the temperature to 375°F (190°C). Bake it uncovered for about 45 minutes, or until an instant-read thermometer stuck in the middle reads 150°F (66°C) and the top is nice and crisp. Let it cool for about 15 minutes before sprinkling with the rest of the parsley and serving. Voila!
Tips for Success with Your Stuffing
Making stuffing might seem simple, but a few little tricks can really elevate it, especially when you’re trying to get dinner on the table fast. First off, don’t skip toasting that cornbread! It’s what prevents a mushy stuffing and gives it such a great texture. I know sometimes we’re tempted to just toss it all in, but browning the sausage and softening those veggies properly really builds the flavor foundation. And for the chicken stock, using a low-sodium kind is a good idea so you can control the saltiness yourself, especially since the sausage is already seasoned. Always taste and adjust salt at the end!
Ingredient Notes and Substitutions for Stuffing
Let’s talk about some of the ingredients in this stuffing. Sage sausage is awesome because it already has that classic herb flavor built-in, but if you can’t find it, just use regular pork sausage and add a little extra chopped fresh sage, maybe another tablespoon or so. And don’t sweat the specific brand of chicken stock; just grab a low-sodium one so you can control the saltiness yourself since the sausage adds quite a bit already. If you happen to be out of cornbread – oops! – regular stale cubed bread works too, you might just need to toast it a bit longer to get that nice texture. For more ideas on whipping up meals with what you have on hand, check out the recipes section on lowcarbglutenfreemeals.com!
Make-Ahead and Storage for Your Stuffing
Okay, so one of the best things about this stuffing is how forgiving it is! You can totally get ahead of the game on a Sunday, which is a lifesaver for those crazy weeknights. Just follow the recipe through step 3 (that’s when you’ve mixed the cornbread with the sausage and egg mixture) and then pop it into your greased baking dish. Cover it tightly with foil and pop it in the fridge for up to 2 days. When you’re ready to bake, just pull it out, preheat your oven to 375°F (190°C) (it might need a few extra minutes since it’s cold), and bake as directed until it’s heated through and golden. You can even freeze the unbaked stuffing for up to 6 months! Just wrap it really well. Thaw it in the fridge overnight, then bake. And leftover baked stuffing? Wrap it up and reheat it at 350°F (175°C) until warm. Super handy for those moments you need a quick, delicious meal. For more tips on making meal prep a breeze, check out this guide on how to make low-carb meals!
Frequently Asked Questions about Easy Stuffing
Got questions about whipping up stuffing on a busy weeknight? I’ve got you covered! It’s all about making delicious food accessible, even when time is tight.
Can I make stuffing for breakfast?
Absolutely! Stuffing can totally double as a yummy breakfast. Think about it – you’ve got carbs, maybe some sausage, and herbs. It’s kind of like a savory bread pudding! Just serve it up with a fried egg on top, and you’ve got a hearty, satisfying breakfast that’s way more interesting than cereal. It’s one of those versatile ideas that really shakes up your morning routine.
What are some other quick stuffing ideas for weeknights?
Besides this cornbread version, there are tons of quick stuffing ideas! You can do a super simple bread-based stuffing with just broth, onions, celery, and your favorite herbs. Or, toss in some leftover roasted chicken or vegetables for a more complete meal. Some people even add a bit of cheese or a spoonful of cranberry sauce for a sweet and savory kick. The possibilities are endless, and they all help you get a comforting meal on the table without a fuss. Need more quick meal ideas? Check out these quick gluten-free lunch ideas – you might get inspired!
How can I make stuffing even quicker?
The biggest time saver is definitely using store-bought or leftover cornbread or bread. If you’re really pressed for time, you can even buy pre-cubed bread for stuffing! Also, doing some of the chopping for the onions and celery the night before can shave off precious minutes. And remember, the whole point of these recipes is speed and ease, so don’t feel like you need to achieve culinary perfection every single night. A good, solid, tasty stuffing is a win!
Estimated Nutritional Information
Alright, let’s talk numbers! Keep in mind these are just estimates, because every kitchen and every ingredient brand can be a little different. Based on the recipe and standard serving sizes, you’re looking at roughly X calories, Y grams of fat, Z grams of protein, and W grams of carbohydrates per serving. These can really change depending on the specific sausage and cornbread you use, so think of this as a general guideline!
Share Your Stuffing Creations!
I really hope you give this Southern-Style Cornbread Stuffing a try! It’s become such a go-to for me on busy nights, and I’d absolutely love to hear what you think. Did you make any fun little tweaks? How did your family like it? Drop a comment below with your thoughts, or even better, share a picture of your stuffing creation on social media and tag me! Getting feedback from you all makes my day and helps everyone cook with more confidence. If you have any questions or want to share more ideas, don’t hesitate to reach out through the contact page!
Southern-Style Cornbread Stuffing
Ingredients
Equipment
Method
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool, about 15 minutes.
- While bread is cooling: In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and, using a stiff whisk or potato masher, break sausage into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add 1 cup of chicken stock, salt, and freshly ground black pepper.
- In a medium bowl, whisk remaining 2 cups chicken stock, eggs, and 3 tablespoons of parsley until homogenous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes and fold gently until evenly mixed. Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish.
- When ready to bake, adjust oven rack to center position and preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 15 minutes, sprinkle with remaining 1 tablespoon of parsley, and serve.
Notes
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Master Recipe Testing Coordinator
Honestly? I got into recipe testing because I was tired of expensive failures. My gluten sensitivity meant constantly modifying recipes, only to watch them fall apart in my kitchen. After earning my food science degree, I realized the problem wasn’t the recipes – it was the lack of real-world testing.
So I built what became our signature system: every recipe gets tested by fifteen different home cooks. Grandmother with a 1970s oven? Check. College student with only a hot plate? Double check. Denver altitude versus Miami humidity? We’ve got it covered.
My food science background explains why certain substitutions work, but my gluten sensitivity keeps it real. I know the disappointment of reading “just like the original” and ending up with wasted ingredients and ruined dinner plans.
Our network now includes over 200 volunteer testers across different regions, skill levels, and dietary needs. I track everything – ingredient availability, altitude performance, equipment variations – until each recipe achieves “foolproof reliability.”
Leading our social media community is equally rewarding. Whether troubleshooting a recipe gone wrong or celebrating someone’s first successful gluten-free bread, I’m there for every step of their journey.
When I’m not coordinating test kitchens, I’m hiking with Scout, my border collie mix, mentally planning the next round of testing protocols. Reliable recipes aren’t just nice to have – they’re essential for sustainable dietary change.