Holiday Cornbread Stuffing Recipe

Cornbread Stuffing

Kristens is always thankful for our followers, customers, and friends all over the nation. We hope that your time with family and friends is a blessing, and that your food is AMAZING!

Here is a recipe for Cornbread Stuffing using Kristens Country Cornbread Mix.
Holiday GF Cornbread Stuffing Recipe

Using one Kristens GF Country Cornbread Mix
Can be made Dairy Free

Other Ingredients Needed:
1 large carrot chopped to small cubes, 3 stalks of celery chopped to medium chunks, 1 medium onion chopped to medium chunks, 2 clove of garlic finely chopped, optional 6 to 8 oz of sliced mushrooms. 1 tsp salt, ½ tsp pepper, 1 TB dried parsley flakes, 1- ½ TB to 2 TB of dried sage. 2 cups GF chicken broth, 1 cup chopped turkey breast. Optional 1 cup browned crumbled GF sausage.

Prepare and Bake one Kristens GF Cornbread mix as directed on the package. For as Dairy Free Cornbread use your favorite GF DF alternatives to the yogurt and butter (unsweetened almond milk or other DF liquid can be used in place of yogurt). Turn on oven to 275 degrees. When cornbread has cooled take about 2/3 of the cornbread and slice into about ¾ inch cubes, spread out on a cookie sheet in one layer and bake for 30 minutes. Remove cornbread from oven, stir cubes, and bake for another 15 minutes to dry cubes. While cornbread cubes are drying, saute all of the chopped and sliced vegetables in olive oil on medium until mostly soft. Remove cornbread cubes from oven. Turn oven to 350 degrees. Measure out 4 cups of dried cornbread cubes and pour into a large bowl. Add to the cubes all of the vegetables, sausage, turkey, herbs and seasonings, then stir to blend together well. Pour 1- ½ cups of chicken broth into the bowl and stir till the broth soaks into cubes, don’t over mix or cubes will begin to fall apart. Spread out stuffing mixture into a greased 8 x 8 casserole pan and bake for 20 minutes. Remove stuffing from oven, pour ½ cup of chicken broth over entire stuffing and bake for another 15 minutes.


Bake Kristens Cornbread days ahead, let cool, cut into 3/4 inch cubes, spread out on the cookie sheet and dry as directed above, freeze until you need to bake the stuffing.

Chop your veggies a few days ahead and saute, store in a freezer bag in the fridge until you need them.

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