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
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
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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.
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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.