Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
45 mins
total:
2 hrs
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.

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  • Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.

  • Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.

  • Reduce oven heat to 350 degrees F (175 degrees C).

  • Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.

  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts

449 calories; protein 8.3g 17% DV; carbohydrates 49g 16% DV; fat 24.8g 38% DV; cholesterol 96.4mg 32% DV; sodium 637.9mg 26% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
12/25/2011
Hi everyone I have since modified this recipe. I follow the same directions except I now add 2-3 cups of seasoned bread stuffing 2 stalks of chopped celery 1/2 lb of Italian sausage and 2 granny smith apples skin on and chopped. And of course with dried cranberries and chopped pecans or sliced almonds toasted. Enjoy! Read More
(6)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2011
Hi everyone I have since modified this recipe. I follow the same directions except I now add 2-3 cups of seasoned bread stuffing 2 stalks of chopped celery 1/2 lb of Italian sausage and 2 granny smith apples skin on and chopped. And of course with dried cranberries and chopped pecans or sliced almonds toasted. Enjoy! Read More
(6)
Rating: 5 stars
12/01/2010
I love this recipe. I used red peppers instead of green and white onion instead of red cause that's what I had on hand. I also added sliced celery. I used turkey bacon vs. regular bacon. And I made the cornbread as per instructions on the box and I let it sit out uncovered over night. I also added a whole box of Mrs. Cuberdson's cornbread stuffing bread cubes. Obviously I had to add extra liquid so I added some of the turkey neck broth. Didn't have the poppy seeds either. This is definitely gonna stay a family favorite Thanksgiving recipe! Thanks. Read More
(6)
Rating: 4 stars
12/13/2008
Pretty good! I made this for Thanksgiving this year and several family members commented that they really liked it. I felt like it was a bit too wet and didn't clump together as much as I would like but I don't know how to solve that problem. The flavor was really good though! Read More
(5)
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