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“This stuffing is my favourite, my mother-in-law makes it whenever we visit. I use Easy Cornbread for the cornbread, but I suppose any type of cornbread would do.”
1hr 10mins

Ingredients Nutrition

  • 2 -3 pieces cornbread (if using recipe mentioned above, 2 slices = 1 quarter of cornbread)
  • 2 slices whole wheat bread
  • 14 teaspoon sage (or to taste)
  • 2 stalks celery, chopped
  • 4 green onions, chopped
  • 1 medium potato


  1. Boil the potato until tender. When cooked, mash up.
  2. Place chopped celerey and green onions in a small pot covered with water. Bring water to a boil, turn down to medium and boil until tender. When draining, reserve some water to add moisture to the stuffing.
  3. Crumble the cornbread and whole wheat sandwich bread into a bowl. Add the, cooked celery and green onions, and mashed potato.
  4. Mix all ingredients together well, taking care not to crush the bread pieces too much.
  5. Place in greased casserole dish and spread soft butter or margarine over top.
  6. Bake at 350F for approximately 30 mins, or until top is golden brown.

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