Holiday Cornbread Stuffing

canna cornbread

This Canna cornbread dressing recipe is a sure to be a New classic that's a must-have for every Thanksgiving table. You'll never look at cornbread stuffing the same way again!

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Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 10


  • 16 squares Royal Highness Chipotle Honey Cornbread

  • 5 slices stale white bread cut into cubes

  • 10 tablespoons butter divided use

  • 1 large onion finely chopped

  • 1 cup celery finely chopped

  • 4 cups chicken or turkey broth

  • 5 eggs

  • 1 tablespoon fresh sage leaves finely chopped

  • 2 tablespoons chopped parsley

  • salt and pepper to taste

  • cooking spray

  • optional: sage leaves for garnish

  • Crumble the cornbread. Place the cornbread in a large bowl with the bread cubes and toss to combine.

  • Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray.

  • Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.

  • Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.

  • Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.

  • Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.

  • Sprinkle with parsley and garnish with sage leaves if desired. Serve.