Cornbread Stuffing for Thanksgiving

in , by Felipa Villegas, 10:28 PM
Do you still need a good cornbread stuffing recipe for tomorrow? Well, I just finished the stuffing for tomorrow’s big day! It’s really easy to make for Thanksgiving or any occasion for that matter. Don’t stress, try this cornbread stuffing recipe!


  • 1 Box of Jiffy Cornbread Mix (follow the directions and bake)
  • 1/2 a Large White Onion or 1 Small White Onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 10 baby carrots sliced or 3 regular sized carrots sliced
  • 5 baby bella mushrooms (can be omitted)
  • 3 stalks of celery
  • 1 can of chicken stock for same day bake (I used Swanson) (or 2 if you plan to make it the day before)
  • 1/2 stick of butter
  • 2 tablespoons of Olive Oil (any is fine, I used Trader Joe’s brand)
  • Seasoning
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon oregano



Bake you Jiffy cornbread mix for 20 minutes and let it sit out to completely cool. This will easily be achieved by the time you’re finished cooking the veggies.


Chop and mince the onion, carrots, and celery and place them in the butter and olive oil mix in a medium preheated skillet. Allow them to ‘sweat’ until the onion is translucent and the carrots and celery mix isn’t too hard. Like the image below:


Add the chopped bell peppers and baby bella mushrooms with the seasoning. (Notice how translucent the carrot, celery, and onion mix is already.)


You will notice the veggie blend will have become kind of mushy after about 20 minutes at a medium heat. Now you will want to add your can of chicken stock to the mix and raise the temperature to a medium-high heat and semi reduce it like the photo below. Remember that cornbread mix you left to cool? Now it’s the best time to crumble it in the final serving dish you will use, also pictured below.


Once reduced add the mix to the top of the crumbled cornbread mix and then mix. Pictures below:


You will want to pop it into the oven to keep warm and brown the top portion a bit for 15 minutes at 350*F. If you were doing this the night before like I did, you would have to add about 1/4 of a cup of chicken stock to moisten it the stuffing and in the oven for 30-minutes or until completely warm through.

Have a Happy Thanksgiving!

Felipa xoxo
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