Pass The Stuffing 2: Cornbread, Italian, Gwyneth & Emeril!!! 🌞

Last edited Sun Nov 16, 2025, 01:30 PM - Edit history (2)

Cornbread Stuffing Recipe

The ultimate cornbread stuffing! Fluffy and moist in the
middle with crispy, lightly dried edges.

Ingredients

6 cups **cornbread broken into pieces and dried overnight
6 cups bread cubes dried out overnight
1/2 cup butter salted
1 cup diced onion about 1 small
1 cup celery sliced
4 cups chicken broth turkey stock, or giblet stock
2 teaspoons sage rubbed or ground
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
4 large eggs lightly beaten

Instructions

Preheat an oven to 350⁰F.

Place dried crumbled cornbread [6 cups] and dried bread cubes [6 cups] into a large bowl and set aside.

Melt butter [1/2 cup] in a skillet over medium-high heat.

Add sliced or diced celery [1 cup] and diced onions [1 cup] to the skillet
and cook, stirring occasionally until the celery and onions are crisp-tender.
Celery will turn a brighter green.

Add celery mixture to the bowl with the bread and cornbread.

Add ground or rubbed sage [2 teaspoons], poultry seasoning [1 teaspoon], and ground black pepper [1/2 teaspoon] and mix well.

Add 4 cups of broth and mix well. If stuffing is too dry, add additional broth until the mixture has a bit of extra liquid or seems a little soupy.

Taste the mixture and adjust seasonings if necessary.

Add the beaten eggs [4 large] and mix just until combined.

Spoon stuffing mix into prepared pan and cover with aluminum foil.

Place into the preheated oven and bake for 30 minutes.

Remove the foil, the dressing may be based with additional broth or turkey drippings for additional flavor, and continue baking for another 15 to 30 minutes or until cooked to your preferred level of dryness.

Remove from the oven and serve.

Notes

More broth can be added for moister stuffing, start with one cup at a time.
The stuffing can be basted with turkey dripping after removing the foil for an extra pop of turkey flavor.

**To Make Homemade Cornbread for Stuffing,
prepare a pie pan, 9” square cake pan or 9” round cake pan by spraying
with baking spray or coating with butter.

Preheat an oven to 400⁰F. Combine 1 1/4 cups flour, 3/4 cup cornmeal,
and 2 teaspoons baking powder in a mixing bowl and stir to combine.

In a separate bowl, combine 1 cup milk, 1 whole egg, and 1/4 cup of
vegetable oil or bacon fat. Add the wet ingredients to the dry ingredients
and mix just until combined. Do not over mix.

Pour batter in prepared pan and bake in preheated oven for 22 to 25
minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and set aside to cool. Once cool crumble into
a large bowl or onto a baking sheet and set out overnight to dry slightly.


https://peartreekitchen.com/traditional-cornbread-stuffing-recipe/


*******************************************************************


Italian Turkey Stuffing

Prep Time: 45 minutes
Additional Time: 0 hours
Cook Time: 0 hours
Total Time: 45 minutes

Yield: 24 servings


Description

Inspired by a recipe in Gourmet magazine, once this stuffing
was prepared and enjoyed by everyone in my family, it has
been the go-to recipe ever since for the entire family coast-
to-coast. Truly a winner!

Ingredients

20 oz. loaf of home-made bread, sliced, toasted, buttered, and
cut into 1/2 inch cubes . . . (you can also buy and bake frozen
bread dough for this)
1 Tbsp. crumbled dried thyme
1 tsp. crumbled dried sage
1 tsp. crumbled dried rosemary (or less since it is so strong)
salt & pepper to taste
3 chopped onions
1 1/2 cups chopped celery & leaves
1 stick plus 3 Tbsp. unsalted butter
one turkey liver, gizzard, and heart — all chopped
1 pound pork sausage . . . plus 1 tsp. garlic powder
8 oz. whole milk mozzarella cheese (fresh if possible),
cut into 1/4″ cubes
2 oz. pepperoni, cut into 1/8″ tiny, tiny bits


Instructions


In a large bowl, toss the bread cubes with the thyme, sage, rosemary . . .
salt and pepper to taste.

In a skillet, cook the onions, celery, AND celery leaves in 9 Tbsp. of butter
over medium heat until softened and tender (about 8 to 10 minutes) stirring
occasionally and then add this to the bowl of bread cubes.

In the skillet, cook the giblets in 2 Tbsp. of butter over moderate heat,
stirring for 4 minutes or until they are browned . . . adding salt & pepper
to taste.

Add this mixture to the bread cube mixture.

In the skillet, cook the sausage, breaking it into pieces, over moderate heat
until it is cooked through.
Add 1 tsp. garlic and some salt.
Add this to the bread cube mixture.
Add the mozzarella, pepperoni to the bread mixture….toss completely
and let cool completely.

Bake either inside a turkey or in a baking dish in the oven at 350 degrees
until golden brown on the top.

THIS CAN BE MADE THE NIGHT BEFORE!

Cover with plastic wrap and keep in the refrigerator until ready to stuff the
turkey or bake separately (or both).

The aroma will simply amaze you when you open your refrigerator!


https://www.italianbellavita.com/2023/11/italian-turkey-stuffing/



**************************************************************


Gwenyth Paltrow’s Classic Bread Stuffing

Yield(s): Serves 12
15m prep time
45m cook time
1h inactive

15 cups bread, cubed in 1/2-inch pieces (usually challah, whole-grain, or ciabatta)
1/4 cup plus 1 tablespoon butter, cubed
1/4 cup plus 1 tablespoon olive oil
1 very large onion, very finely diced (about 2 1/2 cups)
2 stalks celery, very finely diced (roughly 1/2 cup)
2 1/2 teaspoons fennel seeds
3/4 teaspoon celery seeds
2 generous tablespoons fresh rosemary, finely chopped
2 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 1/2 tablespoons fresh parsley, roughly chopped
2 1/2 cups high-quality vegetable stock, divided

Preparation

Preheat oven to 300°F.

Spread cubed bread out on 2 baking sheets and bake until dried out but not browned, about 10 minutes.

While bread bakes, heat 1/4 cup butter and 1/4 cup olive oil in a large saute pan over medium heat. Add onion, celery, fennel and celery seeds, rosemary, salt, and pepper and sweat mixture for 20 minutes, keeping heat low enough that the vegetables soften but don’t take on any color.
Remove from heat, add parsley, and let mixture rest and cool for about 10 minutes.

Add bread cubes and 2 cups stock and stir to thoroughly combine.
Let mixture rest for an hour to let flavors meld.

Increase oven temperature to 350°F.

Transfer stuffing to a baking dish, then pour remaining stock over the
top and dot with butter. Bake until top is lightly browned, about 25 minutes.

https://12tomatoes.com/celebrity-recipe-showdown-stuffing/


**************************************************************


Emeril Lagasse’s Simple But Fabulous Stuffing

Yield(s): Serves 10-12
15m prep time
1h 10m cook time

Ingredients

1/4 lb bacon (4-5 slices), cut into 1/2-inch pieces
1/2 cup (1 stick) unsalted butter
2 cups yellow onion, chopped
1 cup celery, chopped
1 tablespoon plus 1/2 teaspoon poultry seasoning
2 teaspoons garlic, minced
12-14 cups cubed (1/2-inch) day-old French bread
2 cups reduced-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup fresh parsley, chopped
2 tablespoons scallions, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Baby Bam seasoning

Preparation

Position a rack in the center of the oven and preheat to 400°F.

In a medium skillet over medium-high heat, brown the bacon. Cook, stirring often, until crisp and golden, 4-5 minutes.

Add 4 tablespoons of the butter to the pan, along with the onion and celery, and cook until vegetables are soft, 5-6 minutes.

Stir in poultry seasoning and garlic and cook 2 minutes more.

Transfer mixture to a large bowl, then add bread cubes, chicken broth, beaten eggs, parsley, scallions, salt, pepper, and bam seasoning. Stir to combine with a wooden spoon.

Use 1 tablespoon of the remaining butter to butter the sides and bottom of a baking dish. Transfer bread mixture to prepared dish.

In same skillet that you used for the bacon, melt the remaining 3 tablespoons butter over medium heat. Drizzle butter over bread mixture in baking dish. Cover tightly with aluminum foil and bake 30 minutes.

Remove foil, then return to oven until top is golden brown and crispy, 20 minutes more.
Serve and enjoy!

https://12tomatoes.com/emeril-lagasses-simple-stuffing/

Make more stuffing!!! (Remember to make enough for the dressing, not just the bird!)

NOT done, more to come!