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Southern Cornbread Stuffing

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“This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.”
READY IN:
2hrs
SERVES:
24
UNITS:
Metric

Ingredients Nutrition

  • cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
  • 1064.65 ml chopped celery
  • 591.47 ml chopped onions
  • 236.59 ml butter
  • 4 eggs (slightly beaten)
  • 311.84 g can cream of chicken soup
  • 39.43-49.29 ml ground sage (to taste)
  • 4.92 ml salt
  • 9.85 ml black pepper
  • turkey drippings (Broth from cooked turkey or chicken)
  • 2 (822.13 g) can chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)

Directions

  1. Cook onions and celery in butter over medium heat until tender.
  2. Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.

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