Cornbread Stuffing

Kiwi and Carrot
Prep Time
Cook Time
Total Time
Serves 16
Est. Yield


  • 2 tablespoons extra virgin olive oil, or 1 tablespoon each
  • olive oil and unsalted butter
  • 1 large onion, finely chopped
  • Salt to taste
  • 4 stalks celery, diced
  • 4 garlic cloves, minced
  • 2 teaspoons dried sage, or 2 tablespoons chopped fresh sage
  • 1 tablespoon fresh thyme leaves or 1-1/2 teaspoons dried thyme
  • 1/2 cup finely chopped flat-leaf parsley
  • Freshly ground pepper
  • One batch of Kodiak Cakes Homestyle Cornbread Mixed prepared as directed on the box (*make 1-2 days before)
  • 1/2 cup milk or chicken broth (or as necessary), for moistening
  • 4 tablespoons unsalted butter if baking separately


  1. Prepare Kodiak Cakes Homestyle Cornbread as directed on the box. It is best to make it 1-2 days before to allow it time to dry out.
  2. Crumble the prepared cornbread, you can do this in a food processor fitted with the steel blade
  3. Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk or chicken broth.
  4. Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Cornbread Stuffing

Nutrition Facts


Recipe Makes approx. 16 Servings
Serving Size = 1/2 cup

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