Cornbread Stuffing with Parsley

Stuffing can be piled on top of a dish instead of being stuffed into meat. This dish is exceptional, a remembrance of the first Thanksgiving and the Native Americans’ gift of corn to the starving Pilgrims.

Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1 cup butter
  • 1 medium yellow onion, peeled and chopped
  • 1 cup chicken stock
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 baked cornbread (8 by 8 inches), cut into cubes
  • 1 cup 2% milk
  • 1⁄4 cup chopped fresh parsley


  • Preheat oven to 350˚F. Grease a medium baking dish with nonstick cooking spray.
  • Melt the butter in a large skillet over medium heat. Sauté the onions 5 to 7 minutes. Add the broth, salt, and pepper, stir. Gently stir in cubes of cornbread and milk and heat until warm, about 3 minutes.
  • Transfer to prepared baking dish.
  • Bake for 45 minutes until dressing is set and top is golden brown.