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Our Pepperidge Farm Cornbread Stuffing is a breeze, delivering an equally delightful taste compared to traditional stuffing recipes. Made with dried cornbread mix, chicken stock, onions, celery, butter, and hatch chilies, this dressing boasts a delightful balance of sweetness and spiciness that enhances its irresistible appeal!
During the festive season, there’s no need to compromise on flavor or uphold tradition when presenting a menu. Our recipe for cornbread dressing is just one among the cherished options to share around the holiday table. Prepared in less than an hour with minimal ingredients, you’ll swiftly introduce a new stuffing favorite to be relished for years to come.
Let’s clarify the difference between dressing and stuffing before we get started cooking. Traditionally, stuffing is “stuffed” into a turkey while dressing is cooked in a separate pan. Since we rarely stuff our turkey, we go back & forth calling it both stuffing and dressing.
While stuffing tops my favorite Thanksgiving sides, desserts rank pretty high too. For the holidays, you’ll have to check out Christmas Fudge Recipe, Christmas Wreath Bundt Cake, and Chocolate Peppermint Cupcakes. All are quick to create and easy to serve.
Table of Contents
- 2 packages of Pepperidge Farms cornbread classic stuffing
- 3 large hatch peppers, roasted, peeled, and chopped (if you can’t find hatch peppers you can swap poblano peppers like shown above)
- 2 large onions, diced
- 2 cups chopped celery
- 1/2 cup butter
- 4 cups chicken stock
- salt and pepper
How To Make
Roast the peppers: Adding roasted peppers is a trick my brother-in-law from New Mexico passed along. He always uses hatch peppers, but here in Wisconsin, they are tough to come by. The spice of the peppers combined with the cornbread makes this the best dressing recipe.
To roast, heat the oven to 450°. Lightly oil the peppers and place on a baking sheet. Bake for 25-35 minutes or until the peppers are blistering and charred. Place into a bowl with a lid for 5-10 minutes then peel the outside layer off. Remove stem and seeds and chop.
Pro Tip: If cooking the dressing right away, set the oven to 350° after roasting the peppers.
Next, melt the butter in a large stock pot. Add onions and celery then cook until the onions are translucent. Add chopped peppers and slowly pour in the chicken stock. Season with salt and pepper if desired.
Add dry Pepperidge Farms cornbread stuffing to the roasting pan. Pour the chicken stock and vegetable mixture over then gently stir.
Bake at 350° for 45 minutes – 1 hour, stirring once halfway through. Be cautious not to over stir or the cornbread will break apart and get mushy.
Once baked, the cornbread is ready to serve. Transfer to a serving bowl or serve in the roasting pan.
- Use High-Quality Ingredients: Using fresh and high-quality ingredients, especially when it comes to vegetables and stocks, can greatly enhance the flavor of your cornbread dressing.
- Properly Roast the Peppers: Make sure to place the peppers on a baking sheet with enough space between them. This allows them to roast evenly and develop that desirable charred flavor. After roasting, covering them in a bowl helps to steam them, making it easier to peel off the outer layer.
- Sauteing Onions and Celery: When cooking the onions and celery in butter, aim to sauté them until the onions are translucent. This helps to develop their flavors and ensures they’re not overly crunchy in the finished dish.
- Seasoning: Seasoning the vegetables and stock mixture with salt and pepper is important to enhance the overall taste of the dressing. Be cautious not to oversalt, as the cornbread can also contribute to the saltiness.
- Combining Cornbread and Mixture: When combining the cornbread cubes with the chicken stock mixture, gently fold them together to avoid breaking the cornbread cubes. This will help maintain a good texture in the finished dish.
- Baking Time and Temperature: The baking time of 45 minutes to 1 hour at 350°F is just an estimate. Keep an eye on the dressing as it bakes. It’s done when the top is golden brown and the center is set. If you notice the top browning too quickly, you can cover it with foil to prevent over-browning.
- Adjust Consistency: If you find that the dressing is too dry during baking, you can add a bit more chicken stock to achieve your desired consistency.
Yes, you can definitely use gluten-free cornbread mix if you require a gluten-free option. We’ve found making a box of cornbread works best in this case. Just follow the box instructions accordingly.
If you can’t find hatch peppers, you can use other types of peppers, such as poblano or bell peppers. They might have slightly different flavors, but they can still work well in the recipe.
Yes, you can prepare the dressing ahead of time. After baking, you can refrigerate it and reheat before serving. The flavors often meld and intensify when prepared in advance.
To preserve the freshness and safety of your stuffing, promptly refrigerate it in an airtight container or tightly covered with plastic wrap once it has cooled to room temperature.
For longer storage, consider freezing the stuffing after it has completely cooled. Use a freezer-safe container or resealable plastic bag, and label it with the date before placing it in the freezer.
Leftover stuffing stored in the refrigerator should be consumed within 3-4 days, while frozen stuffing maintains optimal quality if used within 1-2 months. Exercise caution and discard any stuffing that shows signs of spoilage, such as an off smell or appearance.
More Holiday Side Dishes
- Sweet Potato Crunch
- Gluten Free Scalloped Potatoes
- Gluten Free Cheesy Potatoes
- Charred Broccoli
- Roasted Acorn Squash Wedges
- Crockpot Green Bean Casserole Recipe
Pepperidge Farm Cornbread Stuffing Recipe
- 24 ounces Pepperidge Farms Cornbread Stuffing
- 3 large hatch peppers roasted, peeled, and chopped
- 2 large onions diced
- 2 cups celery chopped
- 1/2 cup butter
- 4 cups chicken stock may use vegetable stock
- salt and pepper to taste
- Roast the peppers. Heat the oven to 450°. Lightly oil peppers and place onto a baking sheet. Bake for 25-35 minutes or until the peppers are blistering and charred. Place into a bowl with a lid for 5 minutes then peel the outside layer off. Remove stem and seeds and chop. If cooking dressing right away, set oven to 350°.
- Heat the butter and chicken stock. In a large stock pot, melt the butter. Add onions and celery and cook until the onions are translucent. Add chopped peppers and chicken stock. Season with salt and pepper if desired.
- Combine the cornbread and chicken stock mixture. Add cornbread cubes to the roasting pan. Pour the chicken stock and vegetable mixture over. Gently stir.
- Bake. Bake at 350° for 45 minutes – 1 hour, stiring once halfway through. Do not overstir or the cornbread will break apart and get mushy.
- Make ahead up to 2 months in advance by preparing the recipe and freezing uncooked. When ready to serve, thaw completely then follow the baking instructions.
- Be cautious not to over-stir or the cornbread will break apart and get mushy.
- 18 inch roasting pan or large baking pan
- baking pan
- large bowl with lid or plate to cover