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Recipe courtesy of Peggy Dillard Toone

Old-Fashioned Cornbread Stuffing

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4 servings
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2 cups crumbled cornbread

1 cup toasted croutons; use sourdough day old bread

2 tablespoons crumbled sage

1 teaspoon chopped thyme

1/2 teaspoon salt/cayenne pepper

1 cup chopped onion

1 cup chopped red pepper

1 cup chopped celery

1 egg

1 teaspoon flour, optional

1 cup chicken stock

1/2 cup chopped pecans

1 cup chopped shiitakes

1 cup pecans

1 cup cranberries

Raisins, optional

Dash ground cardamom

Dash curry powder

Dash cumin powder

Dash turmeric powder


  1. Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

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