Jay's Turkey Dressing (Stuffing) Recipe

Name: Jay's Turkey Dressing (Stuffing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (8 ounce) box cornbread mix; 1 loaf French bread; 2 eggs; 1 (16 ounce) can chicken broth; ¼ cup fresh sage, thinly chopped; 1 onion, chopped; 1 cup celery, chopped; ½ cup butter, melted; 1 cup apple, chopped; ¾ cup pecan halves, chopped; salt; pepper

Servings: persons

1 (8 ounce) box cornbread mix
1 loaf French bread
2 eggs
1 (16 ounce) can chicken broth
¼ cup fresh sage, thinly chopped
1 onion, chopped
1 cup celery, chopped
½ cup butter, melted
1 cup apple, chopped
¾ cup pecan halves, chopped
salt
pepper

1
1.
2
The night before, make up the cornbread mix.
3
Chop up cornbread and french bread into cubes and let sit on counter all night to stale.
4
You want no moisture in the bread.
5
2.
6
In a pan sweat celery & onion in butter until onion is transparent.
7
Don't let brown.
8
3.
9
Chop & toast pecans in oven.
10
4.
11
In a large bowl toss chopped pecans and cubed breads in with celery/onion/butter mixture.
12
5.
13
Beat together chicken broth and eggs.
14
Add to the above mixture 1/2 cup at a time.
15
Toss together until the sage is evenly mixed.
16
6.
17
Put in buttered pan and bake at 375 degrees until crispy on top.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 (8 ounce) box cornbread mix, 1 loaf French bread, 2 eggs, 1 (16 ounce) can chicken broth, and more.

Yes, Jay's Turkey Dressing (Stuffing) falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jay's Turkey Dressing (Stuffing)

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