The only cornbread stuffing that should be served during the holidays - homemade with fresh vegetables, pecans, hard-boiled eggs and seasoned with sage. This traditional stuffing is perfect to serve alongside a juicy turkey for Thanksgiving or Christmas dinner.
Add 10 cups of crumbled homemade cornbread to a large prep bowl. My skillet cornbread recipe yields just the right amount of cornbread for this recipe.
Add the chopped green pepper, green onion, celery, pecans and eggs to the bowl and fold into the crumbled cornbread.
Add the sage and salt to the cornbread stuffing mix and fold in. Taste and add more sage and salt as necessary.
Add the melted butter and stock, tossing the stuffing mixture as the liquids are being added to ensure even coverage.
Transfer to a 9 x 13 baking dish and bake on the middle rack for 25 minutes or until the top layer of the stuffing begins to get brown and crusty. For a dryer more crusty stuffing, see the notes below.