• Cooking Time: 90
  • Servings: 12
  • Preparation Time: 30


My family has enjoyed this dressing for many years. We just never get tired of it.


  • 2 boxes Jiffy Corn Muffin Mix prepared according to directions in 8" pans.
  • 1 lg. pkg. Pepperidge Farm bread stuffing
  • 2 large cartons Swanson chicken broth
  • 2 tablespoons rubbed sage
  • 2 cans cream of chicken soup
  • 4 eggs, lightly beaten
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • Optional ingredients:
  • 2 cups dried cranberries


  • In a medium saucepan combine chopped onion and celery. Add enough water to barely cover the onion and celery. Cook until soft. Do not drain.
  • In a large bowl combine crumbled cornbread and Pepperidge Farm stuffing.
  • Add the chopped celery and onions with the water they cooked in.
  • Add eggs and sage.
  • Stir gently to mix ingredients.
  • Stir in cans of soup.
  • Add enough chicken broth to make mixture almost runny.
  • Pour into 9" x 13" baking dish that has been greased or sprayed with non-stick spray.
  • Cover with foil.
  • Bake at 350 degrees for 1-1/2 hours or until cooked through. Remove foil for last 15 minutes so top can brown.

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