Easy Cornbread Stuffing Recipe, Liberty Tree Tavern Copycat

This easy cornbread stuffing recipe, also called cornbread dressing, is a Liberty Tree Tavern copycat made with toasted cornbread cubes, celery, onion, garlic, and sage. It needs just 10 to 15 minutes in the oven once your cornbread is baked and cubed.

If you have been to Disney World and eaten at the Liberty Tree Tavern, then you love their cornbread stuffing as much as our family does. This delicious cornbread stuffing has to be a side dish every Thanksgiving at our house, and it is still a family favorite.

Why You’ll Love This Cornbread Stuffing

• It tastes like the Disney World stuffing we remember, soft inside with a lightly crisp top.
• You only need 10 simple ingredients, and most are already in your pantry.
• Toasting the cornbread cubes first helps them hold their shape.
• It bakes in one baking dish.

A Family Tradition from Our Daughter’s Favorite Stuffing

My daughter Katie started making this recipe after our Disney World trip about 25 years ago. Katie loved to cook, and it quickly became a side dish at our Thanksgiving dinner.

Every year, we would visit Liberty Square to go to the Hall of Presidents. At that time we had the Food and Fun Plan, so we would book lunch at the Liberty Tree Tavern in Magic Kingdom. It was so tempting to order the Thanksgiving dinner from the menu, because it came with this wonderful cornbread stuffing.

Katie found a recipe and did a wonderful job bringing the flavors of Disney home for our holiday meal.

Now that she is on her own, I ask her every year to bring it when she comes home for Thanksgiving. She makes it for some of our Christmas dinners too.

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Tools Needed for Cornbread Dressing

• Large 13×9 pan of cooked cornbread (Krusteaz Honey Cornbread is the mix I use)
• Baking Dish
• Vegetable Chopper

Ingredients for Easy Cornbread Stuffing

• 12 cups cornbread, cubed (the entire cooked cornbread from a Krusteaz mix)
• 1 tablespoon minced garlic
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups turkey stock (can use chicken)

Ingredient Notes and Swaps

• Cornbread: Any standard store cornbread mix that makes a 13×9 pan of cornbread will work.
• Stock: Chicken stock works just fine in place of turkey stock.
• Gluten free: Use a gluten free cornbread mix and a gluten free stock.

How to Make Cornbread Dressing (Copycat Liberty Tree Tavern Stuffing)

1. Bake the Cornbread: Prepare your cornbread mix in a 13×9 pan using the package directions. Let it cool, then cut it into cubes to make 12 cups.
   Pro tip: Baking the cornbread the day before saves time on a busy Thanksgiving.
2. Preheat the Oven: Heat the oven to 400°F.
3. Crisp the Cornbread: Spread the cornbread cubes on a large cookie sheet. Bake for 5 to 7 minutes to make them crispy.
   Pro tip: Stir them once halfway through so the edges brown evenly.
4. Soften the Veggies: In a large skillet, cook the garlic, onion, and celery for about 3 minutes to soften.
   Pro tip: Keep the heat at medium so the garlic does not burn.
5. Toss It Together: In a large bowl, add the cornbread cubes, cooked garlic, onion, celery, sage, thyme, poultry seasoning, salt, and black pepper. Toss well.
6. Add the Stock: Pour in the turkey stock and toss gently to mix.
   Pro tip: Toss gently so the cubes do not break into crumbs.
7. Bake It: Spoon the mixture into a 9×13-inch baking dish. Bake at 350°F for 10 to 15 minutes to warm it through and get a crispy top.

Cornbread Stuffing Variations

• Sausage: Brown some breakfast sausage and stir it in with the cooked vegetables for an easy cornbread sausage stuffing.
• Apple sausage: Add chopped apple along with the sausage for a sweet and savory twist.
• Jalapeño: Stir in finely chopped jalapeño for a little kick.
• Jiffy mix: Use Jiffy cornbread mix and bake enough batches to make about 12 cups of cubed cornbread.
• Gluten-free: Use a gluten-free cornbread mix and gluten-free stock.

Storing and Reheating Leftover Cornbread Stuffing

Let leftovers cool, then cover and refrigerate for 3 to 4 days.

To reheat, cover the dish with foil and warm it in a 350°F oven until heated through. Add a splash of stock if it looks dry.

What to Serve with Cornbread Stuffing

• Traditional Green Bean Casserole Recipe
• Saltine Cracker Turkey Stuffing
• Candied Sweet Potatoes with Marshmallows
• Corn Bake Casserole

Frequently Asked Questions About Cornbread Stuffing

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