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Chef Daniel Thomas’ Famous Cornbread Stuffing

by Daniel Thomas



  • 4 cups of cornbread – pre-cooked – crumbled (hack want to make healthier option 4 Cups of cubed Whole Grain Bread– Pre-toasted slightly)
  • 2-1/2 cup chicken stock from utilizing chicken base (Must be chicken base) – slightly heated for the table.
  • 1 medium size yellow onion – small diced
  • 2 celery ribs – small diced
  • 1 1/2 pinch of salt
  • ½ teaspoon of poultry seasoning
  • 3 pinches of black pepper
  • 1 tablespoon of chopped fresh sage
  • 2 eggs – beaten
  • 1 tablespoon of grape seed oil



  • Pre-heat your oven to 365 degrees F.
  • In a sauté pan on medium heat, add your grape seed oil.
  • Add your celery first and stir. After 1 minute, add your onion and sage. Add a pinch of salt and a pinch of pepper. Stir occasionally.
  • After 5 minutes, turn off the burner.
  • In a bowl, add your bread, your beaten egg, sautéed celery, onion, poultry seasoning, and sage.
  • Gradually add your warm chicken stock. Eyeball it with the last half cup of stock to make sure it does not get to soggy. Mix gently.
  • In a greased casserole dish, add your mixture.
  • Bake for 25-28 minutes.
  • Enjoy!

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