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“This stuff is heart stopping. It's been passed down from my great-great grandmother and our family covets it. Strictly Thanksgiving fare (or Christmas...) and Arkansas' finest. *Don't stuff a turkey with this. Made to be baked in a casserole.”
1hr 30mins

Ingredients Nutrition

  • 8 cups cornbread, cubed
  • 2 cups white bread, cubed
  • 3 12 cups celery, finely diced
  • 1 12 cups onions, finely diced
  • 12 teaspoon thyme
  • 12 teaspoon sage
  • 12 teaspoon parsley flakes
  • 6 eggs
  • 12 cup butter
  • 1 12 cups chicken broth, canned broth is o.k (or more if it looks too dry, it will set as it cooks)


  1. Gently saute onion and celery in butter until tender, do not overcook. Fold into bread/ cornbread mixture using a large mixing bowl. Add herbs and seasonings, toss to mix.
  2. Beat eggs, add to cooked chicken broth. Mix with all other ingredients.
  3. Bake at 350 degrees for 1 hour. You can make 1 large casserole or 2 in smaller containers, foil or glass. Freezes well.

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