• Great Corn Bread Stuffing
  • What is Thanksgiving without stuffing!!! My husband and I tried this recipe from the Great Good Food cookbook, about 5 years ago, and we have used it every year since. It does take a little extra work...but anything really worth it does, right!?! CAUTION: This makes an ENORMOUS amount of stuffing. I have to use two baking pans for the full recipe. We usually half it and still have tons for left overs. It is also super versatile; added dried cherries/cranberries/apricots, chestnuts/walnuts/hazelnuts, mushrooms, pears...the sky is the limit on the many ways you can change up the flavors.
Servings Prep Time Cook Time
16 people 45 minutes 60 minutes


Servings: people


  1. Preheat oven to 375F
  2. In a medium sauté pan, place the turkey, onion, and pepper flakes, and brown over medium heat. Drain off the fat.
  3. In a VERY large bowl combine the turkey mixture, corn bread, pecans, raisins, apples, parsley, and sage and toss very well. Add chicken broth and pepper to tast; add the bourbon or more broth.
  4. Beat the egg whites until stiff. (I just put it in my mixer and let it go!) Gently fold the egg whites and baking soda into the mixture; it will become quite moist.
  5. Spoon into two 9 x 13 x 2 inch baking dishes and bake for 45-60 minutes, until golden brown and crisp.
  6. Per Serving: 350 Cal, 39g Carbs, 15g Prot, 8g Fat, 42mg Cholesterol
  7. From Great Good Food cookbook by Julee Rosso, pg 422

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Posted in: Uncategorized.
Last Modified: November 18, 2013

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