Corn Bread Stuffing

Corn Bread Stuffing

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JoAnne Fletcher


This recipe has been one of my families favorite stuffings when it comes to doing a turkey. This has been handed down from my Grandmother to my mother and now I make it. I introduced my late husband's family to it one Thanksgiving holiday who lived in Iowa.


★★★★★ 1 vote

8 to 12
1 Hr


  • 1 medium
    pan of fresh baked corn bread
  • 5 c
    favorite type of bread, (white,wheat, left over rolls)
  • 1 medium
  • 3 c
  • 1 Tbsp
  • 1/2 tsp
    salt and pepper
  • 2 c
    chicken broth, condensed
  • 2
    eggs, beaten
  • 1/4 c
    parsley flakes

How to Make Corn Bread Stuffing


  1. Break up corn bread and other bread of choice into a large bowl. Set a side.
    Chop onion and celery and put into a pan covered with water. Cook till tender. Cool slightly.
    Pour over bread and mix well.
  2. Add all sage, salt, pepper and parsley. Mix well. Add beaten eggs stir in well. Add chicken broth just enough to make the bread mosit.
  3. This stuffing mixture can be used to stuff the bird, or can be baked seperate in the oven.

    Spcecial note: I like my stuffing moist so when I bake in the oven, i make sure the stuffing is very moist before baking it. Also if you like the taste of sage as I do, depending upon the amount of stuffing made up, I add extra sage spice.

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About Corn Bread Stuffing

Course/Dish: Other Side Dishes

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