Food Friday: Anna’s Cornbread Stuffing

I hope you all had a wonderful Thanksgiving! You can see our little recap {HERE}. If you read the recap, you might remember that this was our first Thanksgiving in our home and from what I can recall, the first Thanksgiving that we have hosted ever. It seems it was a year of firsts for us, as it was also my first year to cook the turkey. Yikes. A little nervous. ha.

Well, since I was in charge of cooking the turkey, that also meant that I was in charge of the stuffing. My mom has always used a box kind, and it’s ok, but I wanted to try a something new, since this was year of new things for me after all. hehe. Last week my dear friend SoShawna posted her moms recipe for Cornbread stuffing. Since I adore anything cornbread I decided instantly I would make it. Whohoo for easy choices. haha.

So a couple of notes here before I give the directions:

1. I sent my mom to the store to buy cornbread. She came back with bags of dried cornbread, NOT the jiffy boxes. ha. So we used that.

2. We did not have dried sage, so we used fresh sage.

3. Anna {SoShawna’s mom} said she would not put her name on this stuffing if I changed it much more, sooo….Anna, I promise next time we will follow the directions perfectly. ha.

4. We were so hungry after everything was cooked that I completely forgot to take pictures of the finished product. Whoops. Sorry. It looked amazing.

Anna’s Cornbread Stuffing

4 boxes Jiffy corn muffin mix

1 long loaf of plain white bread

2 boxes of chicken broth (approx. 64 oz.)

Chopped celery (approx. 2 cups)

Chopped onion (approx. 2 cups)

2 teaspoons salt

2 teaspoons pepper

4 teaspoons sage

1 ½ stick butter

Here are Anna’s instructions…I’ll add my commentary in italics along the way and insert pictures when necessary. :)

Prepare Jiffy corn muffin mix as directed. After cooling, break into pieces (not too small). Place pieces into a large container, carefully measuring the amount as you go (do not pack it into the measuring cup). Note the final amount (usually about 15 cups) because that is the amount to match with regular bread. Break the plain white bread into small pieces, measuring out the same amount as the cornbread, then place onto large cookie sheets. Spread out and allow to dry for a few hours. You must allow the drying time or dressing will come out too “gummy”. In our family we usually do this the night before; cover loosely with hand towels or if ‘bugs’ are a problem in your climate, place the drying bread in the turned off oven over night.

Amy’s notes: We just bought dried white bread cubes and dried cornbread and used that. Our bread measured 12 cups each.

Finely dice onion and celery (using all the leaves also). Mix all dry ingredients (including the celery) together (except onions and butter) in a very large container.

Set aside about 1 cup of the white bread cubes. These will be added to the sautéed onions to help absorb the butter. Sautee onions in the butter until golden brown, add bread cubes after onions are browned and removed from the heat. Add to the dry mixture.

Add broth and mix just until everything is equally moistened, but do not over-mix or dressing will be too “solid”, instead of “fluffy”. Carefully check to make sure liquid is equally absorbed. Taste to check for good salt/pepper/sage flavor.

Bake @ 350 for 35 – 40 min. (or until it has browned on top).

Amy’s notes: We stuffed some into my “beautiful” turkey {the turkey turned out amazing, BTW! :)} I had to show you pictures of this, as Bryony and I were gagging while touching the raw bird, but we succeeded! Yay for preservence! ha. 

All in all, this was an amazing stuffing and something I will use next year for sure! I think next year I will try it just like Anna makes it, as I feel horrible I altered it a little ha. Thanks Anna, for letting us borrow your recipe! Big hugs to you!


Oh PS, join us for Together in the Kitchen next Friday..get your recipes ready!! YAY! To see last week’s click HERE.

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2 thoughts on “Food Friday: Anna’s Cornbread Stuffing

  1. 1
    SoShawna Gray says:

    So glad you liked it! Once you have this you can’t go back to the boxed stuffing again and you HAVE to make it for family every year because they refuse to eat anything else! Haha or at least that’s what happened with us. Funny thing; my husband’s family is mostly vegetarian including his 80-ish Okinawan grandma, but they scarf down this dressing like crazy on the holidays.

  2. 2

    Love making Thanksgiving sides but have never tried homemade stuffing. This look’s delish and easy enough. Will try, thanks’ for posting!

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