My Stuffing Dressing

Jo Webb


This tastes wonderful with the apples and onion in it. The cranberries and pecans are optional, but it is great with them in the stuffing as well.

Blue Ribbon Recipe

This easy to prepare cornbread dressing recipe is super yummy. It's savory, lightly sweet and very moist. In the Test Kitchen, we left the optional pecans and cranberries out of the recipe so we could try the dressing alone. We sprinkled them on top of when tasting and we loved the addition of them. They add a nice tartness and crunch. This will be a delicious and pretty addition to your holiday table. The Test Kitchen


★★★★★ 3 votes

25 Min
40 Min


  • 1 large
    9x13 pan of cooked sweet cornbread; cooled
  • 1/2 stick
  • 3-4 Tbsp
    poultry seasoning
  • 3 Tbsp
  • 2 large
    apples, chopped
  • 1 large
    onion, chopped
  • 1 c
    chopped celery
  • 1 c
    cranberries; optional
  • 1 c
    chopped pecans; optional
  • 1 can(s)
    cream of mushroom condensed soup; 10.5 oz.
  • 2-3 can(s)
    chicken broth; 14.5 oz each

How to Make My Stuffing Dressing


  1. Preheat oven to 400*.
  2. Wash and chop apples, celery, and onion.
  3. Add in a large skillet, the apples, celery, onion, butter, poultry seasoning, and sage. Pecans and cranberries optional. Cook over med. Heat. Until Soft. Stirring every once in a while.
  4. While skillet is cooking over medium heat, crumble cornbread into a larger baking dish.
  5. Add cream of mushroom soup to cornbread; stir.
  6. Add mixture in skillet to cornbread and mushroom soup.
  7. Then mix well. Taste if you want more seasonings. Add them at this time.
  8. Add chicken broth a little at a time and mix very well. Until you get the moisture you desire.
  9. Put into oven and cook for 20 to 30 minutes.
  10. Take out and is ready to serve.

Printable Recipe Card

About My Stuffing Dressing

Course/Dish: Other Breads, Dressings
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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