Cornbread Stuffing Recipe

Name: Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (16 ounce) bags bread stuffing mix; cornbread; 1 whole chicken (boiled, deboned & stock saved); 7 hard-boiled eggs; 3 cups chopped celery; 3 cups green onions (chopped); ¼ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon sage; ¼ teaspoon poultry seasoning

Servings: persons

2 (16 ounce) bags bread stuffing mix
cornbread
1 whole chicken (boiled, deboned & stock saved)
7 hard-boiled eggs
3 cups chopped celery
3 cups green onions (chopped)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sage
¼ teaspoon poultry seasoning

1
Preheat oven to 350*.
2
Crumble corn bread & bread together.
3
Moisten dry mixture with chicken stock, just moist not soggy.
4
Add poultry seasoning, sage, salt & pepper.
5
Tear up chicken (we like ours chopped finely * an electric food processor works well), chop eggs.
6
Add chicken, eggs, celery, and onions.
7
Mix all well - place in metal 16 x 9 baking dish, bake until golden brown, approximately 35 minutes.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 (16 ounce) bags bread stuffing mix, cornbread, 1 whole chicken (boiled, deboned & stock saved), 7 hard-boiled eggs, and more.

Yes, Cornbread Stuffing falls under the Meat & Poultry 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.

Cornbread Stuffing

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