Cornbread Stuffing Recipe

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Cornbread Stuffing

JoAnne Graham


This recipe has been in my family for as long as I can remember.

★★★★★ 1 vote
6 to 8
1 Hr
45 Min


3 c
cornbread, curmbled
3 can(s)
french bread or dried bread cubed
1 c
celery chopped
1 small
onion, chopped
2 c
water or broth
1 tsp
salt and pepper
2 tsp
sage, dried
2 Tbsp
parsley flakes


1chop celery & onion and place into pan with water or broth and cook till tender. Crumble cornbread and other bread of choice into a large mixing bowl.
2Pour hot celery & onion and liquid over bread. Mix well. Add seasonings. Beat eggs and mix into bread mixing well. Add extra broth or water to make a moist bread mixture.
3Stuff the turkey or chicken or can place stuffing into a pan sprayed with pam or buttered and bake in 350 degree oven for about 45 minutes.

I make the cornbread fresh the day before or use any frozen left over bread which I have saved for dressing. I love the taste of sage, so after mixing in the sage, I taste to make sure I have the amount of sage I think it needs.

About this Recipe

Course/Dish: Other Side Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #cornbread, #stuffing