Corn Bread Succotash Stuffing Recipe

Name: Corn Bread Succotash Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Old-fashioned Corn Bread , crumbled; 1/2 cup (1 stick) butter; 2 medium onions, chopped; 2 medium-size red bell peppers, seeded, chopped; 2 celery stalks with leaves, chopped; 1 10-ounce package frozen lima beans, thawed; 2 cups frozen corn kernels, thawed; 1/3 cup chopped fresh parsley; 1 tablespoon crumbled dried sage leaves; 1 tablespoon dried thyme; 2 teaspoons crumbled dried rosemary; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup canned low-salt chicken broth; 1 large egg, beaten to blend

Servings: persons

Old-fashioned Corn Bread , crumbled
1/2 cup (1 stick) butter
2 medium onions, chopped
2 medium-size red bell peppers, seeded, chopped
2 celery stalks with leaves, chopped
1 10-ounce package frozen lima beans, thawed
2 cups frozen corn kernels, thawed
1/3 cup chopped fresh parsley
1 tablespoon crumbled dried sage leaves
1 tablespoon dried thyme
2 teaspoons crumbled dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned low-salt chicken broth
1 large egg, beaten to blend

1
Place Old-fashioned Corn Bread on baking sheet.
2
Let stand uncovered overnight to dry.
3
Transfer to large bowl.
4
Melt butter in large skillet over medium heat.
5
Add onions, red bell peppers and celery.
6
Saute until tender, about 15 minutes.
7
Transfer sauteed vegetables to medium bowl.
8
Mix in lima beans, corn kernels, herbs, salt and pepper.
9
(Corn bread and vegetables can be made 1 day ahead.
10
Cover separately.
11
Store bread at room temperature; chill vegetables.)
12
Preheat oven to 350F.
13
Lightly butter 8-inch square baking dish.
14
Stir vegetables, chicken broth and egg into corn bread.
15
Reserve 10 cups stuffing for turkey; transfer remainder to prepared dish.
16
Cover and bake stuffing alongside turkey until heated through, about 30 minutes.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Old-fashioned Corn Bread , crumbled, 1/2 cup (1 stick) butter, 2 medium onions, chopped, 2 medium-size red bell peppers, seeded, chopped, and more.

Yes, Corn Bread Succotash Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread Succotash Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions