Cornbread stuffing recipe from Chef Lambert Givens

Whether you call it stuffing or dressing, you’ll want this side dish on your menu.

A dish of cornbread stuffing.

Head to Hunter’s Kitchen and Bar if you need to try this recipe today.

Photo provided

Did you know that stuffing is the Bay State’s favorite Thanksgiving side dish? Here is a fresh recipe from Chef Lambert Givens to try this year.

Cornbread stuffing


  • 3 quarts of day-old cornbread (about 12 cups)
  • 1 cup of diced red bell peppers
  • 1 cup of diced white onions
  • 1 cup of diced celery
  • 1 cup of chicken broth
  • 1lb of ground sausage


  1. Preheat oven to 350.
  2. Roast the celery, onions, and red bell peppers until lightly golden.
  3. Brown sausage until it’s cooked through, set aside to cool. Pro tip: Save sausage drippings.
  4. Crumble the cornbread to bite size pieces.
  5. Mix all ingredients into a bowl and measure with your heart to season with salt and pepper.
  6. Add butter to the bottom of an oven safe pan and add all ingredients.
  7. Top with chicken stock and sausage drippings.
  8. Cook for 1 hour or until golden brown.


If you test out this recipe be sure to tag #BOStoday so we can eat with our eyes.

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