It’s always handy to have a good Stovetop cornbread stuffing recipe, because then you can make stuffing, even if it’s not Thanksgiving!
For some reason I often have a box of Stovetop Cornbread Stuffing mix that resides in my pantry.
It is a good thing, because then I can make this Stovetop Cornbread Stuffing recipe.
Every now and then I serve it with roast chicken and though I don’t make pork chops, I know a lot of folks like stuffing with their’s.
My go to for Thanksgiving stuffing has always been Pepperidge Farm, because that’s always what my mom used.
Truthfully, I admit to loving both. Pepperidge Farm and Stove Top stuffing are fine by me!
I am a big bread lover and maybe that’s why the stuffing is one of my favorite parts of the Thanksgiving meal.
I serve it as dressing, never as stuffing, as we always smoke the turkey outside on the grill.
And perhaps that’s why I always have a box or a bag somewhere in my pantry.
I always buy an extra box not knowing when I will need it.
Somehow when middle of summer rolls around I decide to make this stove top stuffing recipe and it never fails that someone like Manservant asks why I don’t make it more often.
One thing when making stuffing is to ask yourself whether you like your stuffing on the dry side or the crispy side.
I like my stuffing on the crispy side and totally rock on the golden brown edges, but you can bake this easy recipe to whatever tenderness you want.
I will remind you though that if you love gravy, a crispy stuffing helps soak up more of the great flavors of the delicious gravy.
And if by chance you overcooked the stuffing to the point that it becomes dry, well at that point the gravy comes in quite handy.
A great way to save it is to drizzle on a bit more butter or broth, and consider the stuffing rescued!
Thanksgiving dinner is a cherished tradition for many families, and no holiday table is complete without a hearty serving of stuffing.
So now you know how serious I am about having stuffing on the table!
And if you are pressed for time, classic stove top stuffing mix has its merits!
In fact, sometimes I wonder why I’ve ever made my own homemade stuffing!
Yes, you could chop up some bread cubes or cornbread or you could just add a handful of them to this cornbread dressing and no one will be the wiser that you started with a box!
But honestly who cares? This stuff is good!
Another great thing about this boxed stuffing mix is that it can be made on a stovetop, in the oven or in a microwave.
So if you are short on oven space, you do have options.
And it you choose to make it in the microwave, you could always place it under the broiler to crisp up the top..
So let’s get to the real story.
How to make this Stovetop Cornbread Stuffing Recipe taste like it’s from scratch:
To get started you need to know how many people you are serving. I almost always buy two boxes which serves about 8 to 10 people.
Manservant is always happy with leftover stuffing for breakfast as he tops his with a fried egg. YUMMY!
Just a few simple ingredients are need for this great recipe:
Chicken Stock, Vegetable Broth or Water
Yellow Onion or White Onions
Other optional additions for this Stovetop Cornbread Stuffing recipe include Italian or Pork sausage, Apples, Mushrooms, Scallions, Garlic, Wine, Heavy Cream, Walnuts
Just a Few Steps to Make this Stovetop Cornbread Stuffing Recipe:
Begin by greasing a 13 x 9 baking dish. Set aside.
In a large skillet melt the butter over medium heat. Add the chopped onion and celery and cook about 5 minutes until the onions are translucent.
With a wooden spoon stir in the cranberries, pecans and the fresh herbs you are using, along with a few grinds of black pepper.
Cook a few minutes and remove from heat.
Pour mixture into a large bowl and add in the dried stuffing mix.
Pour in the water or broth and allow the mixture to sit a few minutes until it is absorbed.
Mix in the beaten eggs and then spread into the prepared casserole dish.
Bake for 30 minutes or until the top is golden brown and slightly crisp.
I however, bake this up to an hour, because I like my stuffing more crisp and the edges are the best part!
I told you that already, I know!
With the flavor in the stuffing mix and the fresh herbs you are adding, no extra poultry seasoning is needed.
And if you don’t have fresh herbs, dried herbs are suitable, but just make sure they haven’t been sitting in your spice rack for years!
This simple recipe for delicious stuffing can be in the oven in about 15 minutes, and can be made ahead and baked when needed.
Just remember to bring it to room temperature before baking.
Thanksgiving Day always seems to come up fast and this is one Thanksgiving recipe that requires little effort.
I admit that every single year!
Of course there is nothing hard about the cranberry sauce or the sweet potato casserole, it’s just that it all takes time.
So…whatever steps that can save me time so that I can put MORE on the Thanksgiving table, are often what I choose.
Because you know…sometimes more is MORE!
Need Some More?
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It’s always handy to have a good Stovetop cornbread stuffing recipe because that way you can make stuffing even if it’s not for Thanksgiving!
2 6 oz boxes Stovetop Cornbread Stuffing Mix
2.5 c water, chicken stock, turkey stock or vegetable broth
1/2 c unsalted butter
1 c onion, finely chopped
1 c celery, finely chopped
1/2 c dried cranberries
1/2 c pecans, rough chopped
1/4 c Italian parsley, finely chopped
1/4 c fresh Sage, chopped
A few grinds of black pepper
2 eggs, beaten
Grease a 13 x 9 baking dish and set aside. If you want to use a souffle dish, see tips above.
In a large skillet, melt the butter over medium heat and add the onions and celery. Cook until the onions become translucent, about 5 minutes.
Stir in the dried cranberries, pecans, and fresh herbs. Add a few grinds of black pepper.
In a large mixing bowl, combine the stuffing mix with the cranberry mixture. Stir in the water or stock. Mix well and then let the mixture set until the liquid is absorbed.
Transfer to the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and slightly crisp. However, I like mine very crisp so I let it bake longer.
Please read post for extra tips!
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