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Holiday Cornbread Stuffing Recipe
By Patty De La Garza

4 cups cornbread, crumbled (made from your favorite recipe)
2 1/4 cups toasted white bread, torn into 1-inch pieces OR use Pepperidge Farm® Seasoned Stuffing in a bag
2 1/2 cups chicken broth
1 cup celery, small dice
1 cup onion, small dice
3/4 green bell pepper, small dice
1/4 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
2 teaspoons poultry seasoning
3/4 teaspoon seasoned salt
3/4 teaspoon pepper
2 large eggs
3/4 cup of Miracle Whip®


In large bowl, combine breads and broth; mix well and let stand for 15 minutes. Preheat oven to 375 degrees and lightly spray or grease a 2-quart casserole dish. Saute celery, onion and bell pepper for 5 minutes or till slightly soft.  Add saute mixture, along with Miracle Whip, butter, oil, sage, poultry seasoning, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.  I always like to taste the mixture at this point and add seasoning if necessary.  In small bowl, beat eggs until foamy.  Fold eggs into bread mixture. (Also you may need a little more chicken broth – better too moist than too dry; the uncooked dressing should be a little on slushy side.)  Transfer to prepared casserole dish.  Bake 50 to 65 minutes or until top is golden brown.