Cornbread stuffing

Prep Time:

Cook time:

Serves: 8


A traditional USA thanksgiving stuffing for the turkey. That can also be baked in a bowl as a side dish,


  • 1/3 cup golden raisins
  • 1 1/2 cups organic apple juice
  • 1/2 cup unsalted local butter
  • 1 large local onion, finely diced
  • 4 stalks local celery, finely diced
  • 2 cups local Granny Smith apples, peeled and chopped
  • 5 to 6 cups cornbread, cubed and air-dried for two days (recipe to follow)
  • 1 cup organic chicken stock
  • 1/4 cup flat-leaf parsley, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • Sea salt and freshly cracked pepper


  1. Preheat oven to 350 degrees and soften raisins in 1/2 cup apple juice. Set aside for 20 minutes.
  2. In a large skillet melt butter and add onion and celery. Sauté until softened, about 10 minutes.
  3. Transfer to a large bowl. Add apples, raisins with the 1/2 cup of apple juice, cornbread, stock, parsley, thyme, and sage.
  4. Gradually add the remaining apple juice. Stir until the cornbread is moistened. Add more apple juice if necessary. Salt and pepper to taste.
  5. Spoon lightly into a greased baking dish and bake at 350 degrees, until thoroughly heated, about 20 to 30 minutes.


The chicken stock can be replaced with vegetable stock for vegen stuffing.

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