Grandma Ballance's Corn Bread Stuffing

Grandma Ballance's Corn Bread Stuffing

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Ro Stewart


What I love about this dressing recipe for the holidays is that you can do the prep work a day or two before the day you mix it together and bake. This gives you more time to prepare other dished and visit with friends and family. Also par-boiling the vegetables the dressing bakes much faster, so once it is in the oven keep an eye one it. Look for my grandmothers Giblet Gravy recipe, it is so rich and delicious. I took it to church and the men were scrapping to bottom of the pot.


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20 +
4 Hr
45 Min



  • 1 large
    bell pepper
  • 2 medium
  • 1 stalk(s)

  • 4 large
  • 4 c
    chicken or turkey broth
  • ·
    dryed ground sage to taste
  • ·
    salt and pepper to taste
  • ·

How to Make Grandma Ballance's Corn Bread Stuffing


  1. Chop vegetables and add to large sauce pan with broth. Boil until just before tender. A little crispness left.
    Let cool. You can do this step and prepare corn bread a day or two before you are going to serve the dressing but( DO NOT) mix together until you are ready to mix together and bake.
  2. When you are ready to bake stuffing mix par-boiled vegetables that have been drained. ( Save this liquid), corn bread that has been crumbled into small pieces.
  3. Add ground sage, salt and pepper in small amounts until you have it seasoned to your family's desired taste.
    NOTE. children and elderly may need a light flavoring of sage. Large amounts of this herb can cause indigestion.
  4. Beat eggs and add to dressing. Add reserved vegetable broth and turkey broth until you had a moist dressing. Careful not to wet.
  5. Add a small pats of butter on top and bake at 350 degrees covered 30 minutes . Uncover and bake until brown on top. Dressing is ready to be served.

Printable Recipe Card

About Grandma Ballance's Corn Bread Stuffing

Course/Dish: Casseroles
Main Ingredient: Bread
Regional Style: American

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