Oma's Thanksgiving Stuffing

Oma's Thanksgiving Stuffing Recipe

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Veronica Taylor


My mom made this every year at Thanksgiving. She passed away before passing down her recipe, but my sisters and I where able to remember all the ingredients to make this and make her proud.

★★★★★ 1 vote
1 Hr


6 c
corn bread, crumbed
eggs, hard boiled, chopped,
stalks of celery, chopped
large onion, chopped
1 tsp
celery salt
1 tsp
rubbed sage
3 can(s)
chicken broth(14.5 oz)
1/2 c
1 Tbsp
poultry seasoning
1 tsp
black pepper
1 1/2 tsp
thyme, dried
1 1/2 tsp


1The night before prepare cornbread, according to package directions. Once the cornbread is cooked and cooled, crumble.
2Place eggs in saucepan and cover with water. Bring to a boil. Cover and remove from heat and let sit in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop. Chop up celery and onions.
3Preheat oven to 350. Lightly grease one 9x13 baking dish. In large bowl combine cornbread, eggs and seasonings.( If you like extra sage add 1 tsp at a time to taste).
4In 2 qt pot, combine celery, onion, butter and broth. Bring to a boil and simmer until vegtables are tender.
5Pour broth over cornbread and mix. Place stuffing in baking dish.
6Bake 60 to 70 minutes or until edges begin to brown.

About Oma's Thanksgiving Stuffing