AzazLee's Cornbread Stuffing

JoEllen Fortenberry Ford


This is how my family has made Cornbread stuffing for chicken and turkey for several generations. My French Grandma Amanda Jane Pevytoe learned it from her family in Louisiana. She taught it to my mother who taught it to me. My grandma used biscuits instead of white bread. I use some whole wheat too. We do not really put it inside of the fowl. This is really Sunday supper for us.

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1 large
oblong (9x12) pan of corn bread, crumbled
3/4 medium
loaf of day old white bread, torn
1/2 tsp
sage, dried
1 tsp
salt and pepper (each)
1 large
onion, chopped
3 large
eggs, beaten
4 large
eggs, hard boiled, grated
3 c
chicken or vegetable broth, hot
1/2 c
butter, melted
1 c
celery, finely chopped

How to Make AzazLee's Cornbread Stuffing


  • 1Make corn bread the day before. Crumble when ready to make stuffing.Tear up loaf bread or biscuits, mix the two in large bowl. Add sage, salt and pepper. Add onions, chopped fine. Add celery and boiled eggs. Stir thoroughly.
  • 2Combine butter and broth. Stir enough broth mixture into breads to moisten and soften. Stir to a batter consistency,somewhat like muffins, not totally smooth or liquid, but dissolving the lumps. Add beaten eggs. Cover. Set aside 2-3 hours.
  • 3Pour into baking pans which are well buttered. Bake at 350 degrees F.until set and turning light golden brown, about 25 minutes. Usually makes 1 big 10x15" pan full.

Printable Recipe Card

About AzazLee's Cornbread Stuffing

Course/Dish: Turkey, Other Breads, Dressings
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Healthy, Heirloom
Hashtags: #cornbread, #stuffing