Southern Cornbread Dressing made with hard boiled eggs and Jiffy cornbread mix. Gluten free and vegan stuffing recipe options.

Scale

3 (8.5oz) boxes Jiffy corn muffin mix (or gluten free/vegan equivalent such as Martha White), or 9 cups crumbled homemade cornbread
1 white onion, diced
1 green bell pepper, diced
4 stalks celery, diced
1 stick (8 tablespoons) unsalted butter (or vegan butter)
1 bag (14 oz ) herb seasoned classic stuffing (Pepperidge Farm- blue label)
8 hard boiled eggs, diced
1 teaspoon ground sage
2 tablespoons poultry seasoning
freshly ground pepper, to taste
2 (32oz) boxes chicken broth (or vegetable broth if vegan) + additional if needed for moisture

Prepare cornbread according to package directions or if making homemade ensure 9 cups of crumbled cooked cornbread. Once cooked, set aside; reduce oven temperature to 350 degrees F.
In skillet, saute onions, bell pepper and celery in butter or medium heat until butter is melted and veggies are softened.
In a very large mixing bowl, crumble cornbread. Add sautéed veggies, stuffing mix, hard boiled eggs, and seasonings to bowl and gently toss to combine.
Slowly stir in chicken broth to form a wet consistency.
Coat 9X13 inch casserole dish sheet with cooking spray and bake at 350 degrees F for about 60 minutes until golden brown on top.

VEGAN: use flax eggs, dairy free milk, vegan butter and vegetable broth as substitutions

GLUTEN FREE: use gluten free corn muffin mix such as Martha White and gluten free stuffing mix such as Trader Joe’s brand

NUTRITION: note that nutrition information is based on Jiffy corn muffin mix and chicken broth. Gluten free and vegan nutrition information may vary.

Keywords: Southern Cornbread Stuffing