Ditch The Box Mix! This Homemade Stuffing Is A MILLION Times Tastier!

I’m sorry, Grandma, but this recipe for Homemade Corn Bread Stuffing is my new favorite, best-ever homemade stuffing recipe. It’s just an absolute dream side dish packed with so much flavor my taste buds almost didn’t know what to do with themselves (besides weep with joy!). Instead of using regular bread for the stuffing base this recipe uses cornbread ,which gives it a fantastic boost of flavor along with the butter, garlic and cranberries.

And the best part is it’s as easy as it is delicious! Simply mix all ingredients in one saute pan and then bake away in the oven until it’s golden. Serve it to your family and friends and watch them fall in love.

Ingredients

1 small loaf of homemade cornbread

2 cups of diced celery

2 cups of portabella mushrooms

1 cup of dried cranberries

1 cups of scallions

3 cups of chicken stock

1 tablespoon of butter

2 cloves of garlic, minced

Salt and pepper to taste
Instructions

Prepare the corn bread and let it get cold. Then chop all the ingredients for the stuffing. Place a sauteing pan in the stove, add the garlic, butter and then saute the celery, follow with the mushrooms, the cranberries, the scallions and combine. Using your hands crush the cornbread until it forms large crumbs and add those to the sauteing pan, combine with rest of the ingredients and add the chicken stock, salt and pepper. Place the stuffing in a baking pan and bake at 410 degrees Fahrenheit for 20 to 30 minutes until getting a golden crust. Serve hot and pair with turkey and gravy.