Recipe by LADYMHARRIS
"Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!"
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2 (8.5 ounce) packages
corn muffin mix
green bell pepper, chopped
red onion, chopped
1 1/2 cups
I love this recipe. I used red peppers instead of green, and white onion instead of red cause that's what I had on hand. I also added sliced celery. I used turkey bacon vs. regular bacon. And I made the cornbread as per instructions on the box, and I let it sit out uncovered over night. I also added a whole box of Mrs. Cuberdson's cornbread stuffing bread cubes. Obviously I had to add extra liquid so I added some of the turkey neck broth. Didn't have the poppy seeds either. This is definitely gonna stay a family favorite Thanksgiving recipe! Thanks.
Pretty good! I made this for Thanksgiving this year, and several family members commented that they really liked it. I felt like it was a bit too wet and didn't clump together as much as I would like, but I don't know how to solve that problem. The flavor was really good, though!
Hi everyone, I have since modified this recipe. I follow the same directions except I now add 2-3 cups of seasoned bread stuffing, 2 stalks of chopped celery, 1/2 lb of Italian sausage, and 2 granny smith apples, skin on and chopped. And of course with dried cranberries and chopped pecans or sliced almonds toasted. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Cornbread Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 224
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