Rating: 4 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

I fix this because it's everyone's favorite dish (besides the turkey and dessert). - Big Jim

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.

  • In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender.

  • In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly.

  • Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.

Nutrition Facts

496 calories; protein 14g; carbohydrates 42.3g; fat 30.7g; cholesterol 261.4mg; sodium 2385.6mg. Full Nutrition
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