Sweet Corn Bread Stuffing

Preparation info

  • Difficulty


  • Makes

    9 cups

Appears in

Farm Journal’s Country Cookbook

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. chopped celery
  • ½ c. butter or regular margarine
  • tsp. salt
  • 2 tsp. rubbed sage
  • ½ tsp. pepper
  • 6 slices dry wheat bread, cubed
  • 4 c. coarsely crumbled sweetened corn bread
  • c. turkey broth or water


  • 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.