Sherried Cornbread Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1/2 cup; butter or margarine

1 cup; chopped celery

1/2 cup; chopped onion

10 3/4 ounce; can condensed cream of chicken soup

3/4 cup; dry sherry

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

1/2 cup; chopped fresh parsley


  • Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
  • Place the butter or margarine in a medium-sized skillet, and melt over medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are soft. Set aside.
  • Place the soup and sherry in a small bowl, and stir to combine. Set aside.
  • Combine the stuffing mix, sautéed vegetables, and parsley in a large bowl. Pour the soup mixture over the stuffing, and stir until well combined.
  • 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.