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


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1 large
9-13 pan of cooked sweet cornbread; cooled
1/2 stick
3-4 Tbsp
poultry seasoning
3 Tbsp
2 large
1 large
1 c
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


  • 1Preheat oven to 400*.
  • 2Wash and chop apples, celery, and onion.
  • 3Add 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.
  • 4While skillet is cooking over medium heat, crumble cornbread into a larger baking dish.
  • 5Add cream of mushroom soup to cornbread; stir.
  • 6Add mixture in skillet to cornbread and mushroom soup.
  • 7Then mix well. Taste if you want more seasonings. Add them at this time.
  • 8Add chicken broth a little at a time and mix very well. Until you get the moisture you desire.
  • 9Put into oven and cook for 20 to 30 minutes.
  • 10Take 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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