Make-Ahead Freezer Cornbread Stuffing

This stuffing is a real crowd pleaser! You can make this side dish into a main dish by adding cubed cooked chicken into the stuffing.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 1 package (6 oz.) cornbread mix
  • 1⁄2 cup butter
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped celery
  • 1 can (10.75 oz.) cream of chicken soup
  • 2 1⁄2 cups chicken broth
  • 2 tsp. dried sage
  • 2 tsp. dried parsley
  • 1 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • Bake cornbread according to package directions and cool. Crumble into pieces.
  • In large skillet, melt butter over medium-high heat. Sauté chopped onion and celery over medium heat 5 to 10 minutes until vegetables are tender. Remove skillet from heat and add the soups, broth, and crumbled cornbread. Add sage, salt, and pepper. Mix well and freeze in freezer bag.
  • To cook stuffing, pour defrosted stuffing into a greased casserole dish. Bake at 350°F for 45 minutes or until firm.