Easy Cornbread Stuffing

 

I stole this recipe for Easy Cornbread Stuffing from a cookbook called Southern Living: Christmas Cookbook. This easy to make stuffing recipe starts with a variety of stuffing mixes. Celery, onions and cooked sausage are added in with chicken broth and seasonings. Everything is placed in a casserole dish and baked until golden. Using help from the store by buying the pre-cut stuffing mixes really does make Easy Cornbread Stuffing an easy to make Thanksgiving side dish.

“My most memorable meal is every Thanksgiving. I love the food: the turkey and stuffing; the sweet potatoes and rice, which come from my mother’s Southern heritage; the mashed potatoes, which come from my wife’s Midwestern roots; the Campbell’s green bean casserole; and of course the pumpkin pie.” – Douglas Conant, American Businessman (see more quotes in the Quotes tab)

In a large skillet, add ½ Italian sausage, break into small pieces. Add ½ of a chopped onion and 2 chopped celery ribs with the sausage  and ½ tsp salt and ¼ tsp pepper.

Cook until the sausage starts to brown (it will finishing cooking in the oven).

In a large bowl combine: 16 oz package herb-seasoning stuffing mix, 8 oz package cornbread stuffing mix, ½ cup chopped fresh parsley, ½ tsp poultry seasoning and ½ tsp garlic powder. Pour 3 cans (14 oz each) chicken broth over the stuffing mix.

Mix in sausage, celery and onions into the stuffing mix. Spread mixture into 13×9 baking dish.

Pour 1 more can of chicken broth evenly over stuffing in pan. Bake at 350 F for 40 to 45 minutes or until golden.

Serve warm and try not to eat the whole tray.

Easy Cornbread Stuffing

This easy to make stuffing recipe starts with a variety of stuffing mixes. Celery, onions and cooked sausage are added in with chicken broth and seasonings. Everything is placed in a casserole dish and baked until golden. Using help from the store by buying the pre-cut stuffing mixes really does make Easy Cornbread Stuffing an easy to make Thanksgiving side dish.
Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients

  • 16 oz package herb-seasoning stuffing mix Pepperidge Farm stuffing mix
  • 8 oz package cornbread stuffing mix Pepperidge Farm stuffing mix
  • 4 cans (14 oz) low-fat chicken broth divided
  • 2 celery ribs chopped
  • ½ medium onion chopped
  • ½ green bell pepper chopped
  • ½ cup chopped fresh parsley
  • ¼ cup chopped pecans toasted
  • ½ tsp poultry seasoning
  • ½ tsp garlic powder

Instructions

  1. Combine stuffing mixes, 3 cans chicken broth, chopped celery, and next 6 ingredients. Spoon stuffing mixture evenly into a lightly greased 13x9 inch pan or baking dish.
  2. Pour remaining 1 can broth evenly over stuffing in pan. Bake at 350 F for 40 to 45 minutes or until golden.

Recipe Notes

I can not fit this recipe in a 13x9 every time I try and it overflows, so I end up using an 11x7 pan. The baking time is the same, you might have luck with a 13x9 but I don’t. You can change the stuffing mix, depending on what appeals to you when shopping; the Pepperidge Farm bags in my grocery store are 12 oz, so I buy 2 bags. I always buy 1 herb-seasoned bag, the second bag can vary. There is a cornbread bag, country bread, whole wheat, country and whole wheat mix, cubed or crushed. Some people prefer the cubed bags or the longer stick pieces of stuffing; to me the finished product looks more like stuffing with the nice cube pieces. You can omit the green pepper and pecans. I add Italian sausage instead. Cook the onion and celery with the sausage (½ to ¾ lb) in a skillet with salt and pepper. Once cooked, I add the sausage mixture to the recipe at the stuffing mixture step.