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Cory's Turkey Stuffing by


1 lg bag Pepperidge Farm Herb Stuffing (not cube)
1 package jiffy corn muffin mix
3 stalks celery, diced
3 carrots, peeled and diced
2 onions, diced
2 cans turkey (or chicken) broth
turkey giblets
turkey neck
1 stick butter, melted


The day before serving:
Combine carrots, celery, onions, giblets, turkey neck, and 2 cans of broth in large saucepan and bring to a boil. Cover and simmer for 3-4 hrs. Cool and refrigerate overnight.

Make cornbread according to directions on package and bake in a 8" square pan. Cool. Remove from pan and place into large bowl. Break apart with fork and leave uncovered overnight to dry.

To make stuffing:
Remove neck and giblets from broth. Heat remaining broth and veggies. Throughly combine stuffing mix and cornbread in a large bowl. Prepare stuffing according to package instructions adding melted butter and warmed broth. Note - broth should equal 1 1/2 x amount shown on package. Any remaining broth can be used for gravy.

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