Turkey Cornbread Hash

Servings: 6

Prep Time: 20 min

Cook Time: 40 min


1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

2 1/4 cups; Chicken broth, divided

1/2 cup; melted butter or margarine

1/2 cup; chopped onion

1 tablespoon; chopped fresh parsley

3/4 teaspoon; dry mustard

2 tablespoons; butter or margarine

1/4 cup; chopped green onion

1/4 cup; chopped green bell pepper

2 1/2 cups; cubed cooked potatoes

2 cups; chopped cooked turkey


  • Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
  • In a large bowl combine the stuffing mix, 3/4 cup of the chicken broth, and the melted butter or margarine, onion, parsley, and dry mustard.
  • Transfer the stuffing to the prepared casserole dish, cover, and bake for 40 minutes.
  • Place the butter or margarine in a large skillet, and melt over low-medium heat. Add the green onion and bell pepper, and sauté, stirring occasionally, for 2 minutes, or until the vegetables are crisp-tender.
  • Add the remaining 1 1/2 cups of chicken broth, prepared stuffing, potatoes, turkey, and salt and pepper to the skillet, and mix lightly. Cook until heated through.
  • Salt to taste. Freshly ground black pepper to taste.