Walnut Cornbread Stuffing Recipe

Name: Walnut Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) pkg. herb-seasoned stuffing mix; 8 oz. cornbread; 16 oz. ready to serve chicken broth; 1/2 tsp. salt; 1/2 tsp. pepper; 1 stick butter; 1/2 c. celery, chopped; 1/2 c. onion, chopped; 1 Tbsp. sage; 1 c. walnuts, chopped; 2 eggs, beaten

Servings: persons

1 (8 oz.) pkg. herb-seasoned stuffing mix
8 oz. cornbread
16 oz. ready to serve chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 stick butter
1/2 c. celery, chopped
1/2 c. onion, chopped
1 Tbsp. sage
1 c. walnuts, chopped
2 eggs, beaten

1
Bake cornbread and cool.
2
Saute onions, celery and butter until onions are clear.
3
Combine stuffing mix, cornbread, salt, pepper, sage, walnuts, celery and onion mixture and eggs.
4
Add broth until mixture is moist.
5
You may add turkey broth instead of chicken.
6
Stir mixture thoroughly.
7
Bake at 500u00b0 for 30 minutes. This stuffing bakes wonderfully in a cast-iron pan.
8
For best results, preheat you pan and coat with spraying oil (Pam).

919

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 11 ingredients. The key ingredients include: 1 (8 oz.) pkg. herb-seasoned stuffing mix, 8 oz. cornbread, 16 oz. ready to serve chicken broth, 1/2 tsp. salt, and more.

Yes, Walnut Cornbread Stuffing falls under the General 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.

Walnut Cornbread Stuffing

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