Jiffy Cornbread Stuffing Dressing Recipe

5 from 1 vote

Make Southern Jiffy Cornbread Dressing and Stuffing with this easy recipe. It uses leftover smoked turkey and vegetables.

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 241kcal

½ cup avocado oil or olive oil,
1 ¼ cup carrots about 3 carrots, chopped
1 ½ cup yellow Onion about 1 medium onion, diced
1 ¼ cup celery about 3 stalks, chopped
1 ½ tsp Natural Ancient Sea Salt
1 tbsp 24 Herbs Sprinkle Seasoning (Salt-free)
1/2 tsp black pepper
1 cup smoked turkey meat shredded, about half of the smoked turkey from my collard greens with smoked turkey
2 large eggs beaten
1 cup chicken broth low sodium

Prepare jiffy cornbread according to the package directions. You can make this 1-2 days ahead. If you’re making it the same day, allow it to completely cool.
Preheat the oven to 350 degrees.
Heat the avocado oil in a skillet over medium heat.
Add the celery, onions, carrots, salt and spices to the pan and saute until they are tender and browned (about 10-15 minutes)
Crumble the jiffy cornbread (think rough cubes and crumbs) and add it to a large bowl.
Add all the contents of the vegetables pan, eggs, broth, and smoked turkey to the bowl.
Fold the ingredients together until well incorporated.
Add the stuffing into a baking pan.
Bake for 25-30 minutes, until the top is browned and the center is set.