Sweet Corn Bread Stuffing

Preparation info
  • Makes

    9 cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Especially favored in the southern homes—corn bread prevents sogginess


  • ½ c. chopped onion
  • ½ c. chopped green pepper
  • ½ c.


  • Sauté vegetables in butter until tender-crisp. Stir in seasonings.
  • Combine breads in a large bowl; add vegetable mixture. Stir in broth. Fill bird (do not pack), truss and roast as usual. Or spoon into greased 4-qt. casserole. Bake, covered, in moderate oven (350°) 35 minutes; uncover and bake 10 minutes more.