Cornbread Stuffing

Cornbread Stuffing

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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
  • 2 Tbsp
    parsley flakes

How to Make Cornbread Stuffing


  1. chop 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.
  2. Pour 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.
  3. Stuff 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.

Printable Recipe Card

About Cornbread Stuffing

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

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