Creole Stuffing

READY IN: 1hr 30mins
Recipe by yooper

Stuffing kicked up a notch!

Top Review by Krista Smith

I made this recipe for Thanksgiving 2007 and it was very good. The reason that I only gave it 3 stars is that I had to make it in my crockpot (1 hr on high, 3 on low) as oven space is limited at my house. I think if I had made it in the oven it would have been delicious. Everyone commented that they liked the stuffing but it was a bit crumbly for my taste and I just think it could be much better - in the oven! The next time I make this, I'll definitely do it in the oven. Thanks for a great recipe.

Ingredients Nutrition

  • 4 cups cubed cornbread
  • 2 cups cubed crustless day-old whole wheat bread
  • 1 cup chopped, fully cooked ham
  • 34 cup chopped smoked kielbasa
  • 12 cup finely chopped sweet red pepper
  • 12 cup finely chopped green pepper
  • 14 cup finely chopped celery
  • 3 tablespoons finely chopped onions
  • 2 12 teaspoons creole seasoning (see Note)
  • 2 eggs, lightly beaten
  • 1 -1 12 cup chicken broth


  1. In a large bowl, combine the first 10 ingredients; add enough chicken broth to moisten.
  2. Transfer to a greased 2 quart baking dish.
  3. Cover and bake at 325 for 60 minutes.
  4. Uncover and bake 10 minutes longer or until lightly browned.
  5. NOTE:You may substitute the following spices instead of creole seasoning: 1 teaspoon each garlic powder and paprika and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.

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