Amish Bread Stuffing Recipe: Savory Cornbread Crumb With Herb-Infused Butter

This Amish bread stuffing recipe delivers that perfect balance of crispy edges and moist, savory crumbs—just like Grandma used to make. 🌾 The secret lies in using cornbread cubes instead of traditional white bread, which adds a subtle sweetness and hearty texture that pairs beautifully with holiday meals.

This recipe has been a staple in Amish households for generations, passed down through families who value simplicity and rich flavors.

What sets this stuffing apart is the herb-infused butter, which adds layers of aromatic depth without overpowering the dish. We'll use a mix of sage, thyme, and rosemary for that classic, comforting taste, while a slow bake in the oven ensures every crumb stays tender and flavorful.

The recipe also incorporates chicken broth for moisture, creating a stuffing that's both hearty and light—ideal for stuffing turkeys or serving as a side dish.

The result is a stuffing that's crispy on the outside, tender on the inside, and packed with the warm, homey flavors that make it a holiday favorite. The cornbread adds a rustic touch, while the herbs and butter create a rich, savory profile that's hard to resist.

It’s the kind of dish that brings people together, whether you're serving it at Thanksgiving or any family gathering.

This recipe is versatile enough to adapt with your favorite additions—sausage, diced apples, or even wild rice can be mixed in for extra texture and flavor.

Perfect for those who appreciate the simplicity and heartiness of traditional Amish cooking, this stuffing is sure to become a new family tradition. Let’s get started!

Ingredients for amish bread stuffing

Cornbread cubes, herb butter, and slow-baked magic—this stuffing is pure comfort in every bite.

The cornbread is non-negotiable here. Day-old works best—it stays crispy without drying out. Grab a loaf from Amish Country bakeries if you can, or make your own with cornmeal and buttermilk. The herb butter? Use cold, cubed butter—it melts beautifully during baking. I always double the herbs because they get distributed throughout the dish. Fresh is ideal, but dried will work at half the amount if you're in a pinch. The onions and celery should be finely diced—think rice-sized pieces so they blend right in.

No fresh herbs? Dried sage, thyme, and rosemary are fine, but cut the amount to one-third. Out of chicken broth? Vegetable broth works too, though it'll have a slightly different flavor profile. The poultry seasoning can be swapped for a mix of thyme, sage, and marjoram if you don't have it. For extra richness, some folks add a splash of apple cider to the broth. The garlic? Don't skip this—it's what ties all the flavors together. If you're feeling fancy, toast the cornbread cubes in the oven before mixing everything—it adds that perfect crispy edge.

This stuffing keeps beautifully. Covered at room temperature for 2 hours or 3-4 days in the fridge. Reheat gently in a 350°F oven until crispy again. Freezes like a dream—up to 3 months in an airtight container. I always make extra because it disappears fast. The leftovers? Crisp up in a skillet with a little more butter—tastes just as good the second time around.

Step-by-step instructions for Amish bread stuffing

This savory cornbread stuffing comes together in layers of flavor—herb butter, crispy cubes, and aromatic veggies.

In a small saucepan, melt the 0.75 cup unsalted butter over low heat. Once fully melted, remove from heat and stir in the 0.5 cup fresh sage leaves, 0.25 cup fresh thyme leaves, and 0.25 cup fresh rosemary. Let the mixture steep for 10 minutes—this infuses the butter with deep, aromatic flavors. Strain through a fine-mesh sieve to remove the herb stems, reserving the infused butter for later.

Here's the thing—skipping the straining step means you'll get little herb bits in your stuffing. I promise, it's worth the extra minute to keep everything smooth and cohesive. Keep the infused butter warm while you prep the rest of the ingredients.

In a large skillet, heat 1 tablespoon of the infused butter over medium heat. Add the diced yellow onion and diced celery stalks (about 1 cup each), cooking for 5-6 minutes until softened and just beginning to caramelize. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant.

You'll know it's ready when the garlic smell fills your kitchen—that's your cue to remove the pan from heat. If the veggies start to brown too quickly, reduce the heat slightly. These aromatics form the flavor base, so don't rush this step.

In a large mixing bowl, combine the 8 cups cornbread cubes, sautéed vegetables, 2.5 cups chicken broth, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp poultry seasoning. Drizzle in the remaining 0.625 cup infused butter (about ½ cup plus 1 tablespoon) and toss gently until everything is evenly moistened.

Don't overmix—just enough to distribute the butter and broth. The cornbread cubes should look damp but not soggy. If it seems dry, add 1-2 tablespoons more broth to help bind everything together. This is where the texture magic happens.

Transfer the stuffing mixture to a greased 9x13-inch baking dish and spread it out evenly. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are crispy. For extra crispiness, broil for 2-3 minutes at the end—just watch it closely so it doesn't burn.

The stuffing is done when it's heated through and has a delightful crunch on top. If it's not quite golden enough, return it to the oven for another 5 minutes. Let it rest for 5 minutes before serving so all the flavors meld together.

Creative variations of this dish

Classic Cornbread Stuffing

This is the traditional version you'll find in Amish kitchens across Pennsylvania and Ohio. The secret lies in using day-old cornbread cut into 1-inch cubes—it stays crispy while absorbing the savory broth.

I like to add ½ cup diced apple (like Granny Smith) for subtle sweetness that balances the herbs. The key is baking it in a cast iron skillet instead of a baking dish for that perfect crust. 🌾

Sausage & Herb Variation

For a heartier version, brown ½ lb Italian sausage (mild or spicy) in a skillet before adding the onions and celery. Crumble the sausage into the stuffing mixture after combining all ingredients.

Some Amish families use kielbasa instead—it adds a smoky depth that pairs beautifully with the cornbread. Cook the sausage until fully browned to avoid any raw flavors.

Vegetable-Enhanced Version

Add 1 cup diced mushrooms and ½ cup chopped pecans for texture and richness. Sauté the mushrooms with the onions and celery until they release their moisture. The pecans add a delightful crunch that contrasts perfectly with the soft cornbread.

This variation works especially well for holiday gatherings when you want to impress guests with extra layers of flavor.

Sweet Potato Swap

For a Southern-inspired twist, replace half the cornbread cubes with 1 cup diced roasted sweet potatoes. Roast the sweet potatoes at 400°F for 20 minutes until tender, then mix them into the stuffing.

The natural sweetness of the sweet potatoes complements the savory herbs beautifully. This version has a slightly denser texture but remains moist and flavorful.

Cheesy Cornbread Stuffing

Stir in 1 cup shredded sharp cheddar cheese during the final mixing stage. The cheese melts slightly during baking, creating pockets of gooey goodness throughout. For extra indulgence, add ½ cup grated Parmesan cheese on top before baking.

This version is especially popular at Christmas gatherings—it’s like a warm hug in stuffing form. 🧀

Gluten-Free Adaptation

Use gluten-free cornbread made with cornmeal and almond flour instead of traditional wheat-based cornbread. Ensure all other ingredients are gluten-free, including broth and poultry seasoning. The texture will be slightly different but still delicious. This adaptation works well for guests with gluten sensitivities while keeping the traditional Amish flavors intact.

Frequently asked questions