Corn and Raisin Stuffing

Servings: 10 to 12

Prep Time: 10 min

Cook Time: 30 to 50 min


1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

29 ounce; can Bruce's Canned Yams, drained and diced

1 cup; dark raisins

1 cup; pecan halves

1 cup; melted butter or margarine

1 cup; pineapple juice


  • Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
  • Combine the stuffing mix, yams, raisins, and pecans in a large bowl, mixing well. Stir in the butter or margarine and the pineapple juice.
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 350°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.