This air fryer cornbread dressing cooks up in less time than a traditional oven. It’s still moist, browned on top, and the perfect side dish for fall, Thanksgiving, and the holidays!
Add in the onion, celery, and all the seasonings, mixing until everything is distributed evenly
½ Medium onion, finely diced, ½ Cup diced celery, 1 Tsp garlic powder, ½ Tsp dried sage, ½ Tsp poultry seasoning, 1 Tsp salt, ½ Tsp black pepper
Pour the mix into a greased casserole dish (or whatever dish you’re using), smooth the top to promote even cooking, and then cover the top of the dish with foil (crimp the edges to make sure it stays on)
Place into the air fryer basket and cook on the air fry setting for 10 minutes at 350°F (or the closest setting your specific air fryer has), no preheat required
Remove the foil, stir the dressing, and then cook for an additional 5-10 minutes without foil, until the desired level of browning on top is achieved
Serve hot alongside your favorite entree!
Notes
Any brand of cornbread stuffing mix is fine (I have Pepperidge Farm), and a 12-ounce bag or box is sufficient. You may also use leftover cornbread (preferably stale) that’s been crumbled or cubed into small pieces
The onionmay be swapped for a leek or shallot if preferred
You can use vegetable stock in place of the chicken stock to make a vegetarian friendly version
All seasonings are adjustable to taste, and you will likely want to also adjust based on what your brand of mix has already included. Other great options to add are thyme, parsley, rosemary, or paprika
Optional additions include corn, mushrooms, peppers (such as bell pepper or jalapeno for a little heat), cooked crumbled chorizo or sausage, or shredded cheese (cheddar or monterey jack are good options)
If your cornbread is fresh and not very stale or dry, toast the cubes or crumbles in the oven or air fryer for around 5-10 minutes to dry them out first. This helps them better absorb moisture and to avoid gummy or mushy dressing
The veggies are going to come out cooked crisp using this method, which I like because it contrasts nicely with the otherwise soft texture. However, if you prefer soft, mushy vegetables, you’ll want to sauté them on your stovetop in the butter for about 5-6 minutes until soft before adding them
If you think your dressing is too dry, you can add more liquid, stir, and cook for a few more minutes until it’s warmed and absorbed
Store leftover cornbread dressing covered in the refrigerator for up to 4 days
To reheat, place a portion in an oven-safe dish and air fry for 3-5 minutes at 300°F, or until warmed through
Exact nutritional values will vary based on brand and flavor of ingredients, any additions, sauces, or sides, and actual quantity consumed, so please consider this a guideline only
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