Apple Cornbread Stuffing, Barb

Apple Cornbread Stuffing,  Barb Recipe

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Megan Stewart


Enough to stuff a 12 pound turkey, you might want to double it for leftovers! If you are like me and prefer to bake out of the turkey, watch for moistness, and since I don't remember how long we baked it in the huge disposable Mark's stuffing recipe bakes at 350 degrees 30-35 minutes or until toothpick test comes out clean.


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  • 8 oz
    box cornbread mix
  • 2
  • 1/3 c
  • 2
    ribs celery, diced
  • 2
    tart apples such as granny smith
  • 1 small
    onion, finely chopped
  • 1 c
    pecans, toasted, chopped (see note)
  • 1/4 c
    each giblet or chicken broth and melted butter
  • 1/2 tsp
    salt, or more to taste
  • 1/4 tsp
    poultry seasoning
  • 1/4 tsp
    pepper, or more to taste

How to Make Apple Cornbread Stuffing, Barb


  1. Prepare cornbread using 1 egg and 1/3 cup milk. Bake to package directions. Set aside to dry out. You could do this a day ahead.
  2. Leave peel on apples for color, core and chop. Add onion, celery and pecans. Then crumble cornbread in and toss lightly. Beat remaining egg with broth, butter, salt and pepper. Gradually pour over stuffing mixture while tossing, just to moisten.
  3. Spoon stuffing into 12 pound turkey and roast according to your recipe or until turkey tests done (drumstick wiggles freely and thermometer reads 160 degrees).
  4. Note:
    To toast pecans, put on cookie sheet. Dot with 3 tablespoons butter. Toast at 400 degrees 10-15 min, stirring often, until browned. Turn nuts out onto paper towels.
  5. Mark bales his family stuffing at 350 degrees for 30-35 minutes or until toothpick test. I bake it in the disposable pans, sprayed with Pam. I suggest cooking it this way, but might take longer or less time. Oh dear, make a sample run if it and let me know!

Printable Recipe Card

About Apple Cornbread Stuffing, Barb

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: American

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