Bread & Cornbread Stuffing
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Gluten-Free Dairy-Free Egg-Free Soy-Free Nut-Free

This stuffing combines bread and cornbread for a delicious addition to your holiday meal. Made with Pamela’s Bread Mix and Cornbread & Muffin Mix.


    Yield: 10 servings

    • 8 to 9 cups total Pamela’s Cornbread and Pamela’s Bread cut into 1" cubes and allowed to dry*
    • 1 cup butter or butter substitute
    • 1 large diced onion
    • 4 diced celery ribs
    • 1 tsp salt
    • ½ tsp pepper
    • pinch of cayenne
    • 8 oz. sliced fresh brown mushrooms—optional
    • 2 TBSP fresh sage, finely minced
    • 1 TBSP fresh parsley, finely minced
    • 1 TBSP fresh savory (or fresh thyme), finely minced
    • 1 TBSP fresh oregano (or other favorite, like rosemary or tarragon), finely minced
    • 1 ½ to 2 cups veggie or chicken broth
    • 2 eggs, lightly mixed—optional
    • Chef’s Note: If using dried herbs use 1/3 to 1/2 the amount specified.

    Melt butter in large pan; add vegetables and herbs, and sauté until limp. Toss cornbread and bread cubes with vegetable/herb mixture, eggs and broth. Mix well without breaking up the cubes too much.

    Bake in buttered 8 x 8-inch or 8.5 x 11-inch pan, covered with foil at 350° for 45 minutes. Take off the foil for the last 15 minutes to allow top to brown and make a nice crust on top.

    *9 cups equals approximately 8 Pamela’s corn muffins or pieces of cornbread and 1/2 loaf of Pamela’s bread.

    © Pamela's Products, Inc.

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Elle 12/347/2015 12/14/2015
How long does bread need to dry for?
    • Hi Elle, You can let it dry out on its own for a few days, or for a faster method, slice the bread into 1-inch slices and lay them in a single layer on a baking sheet. Bake for 10 minutes or until light golden all over. Turn off the heat and let the bread remain there until dry and very crisp, about 15 minutes.
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