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Cornbread Crisp Stuffing


  • 2 cups Farmer’s Pantry Cornbread Crisps, crushed
  • 3 cloves of garlic, diced
  • 1 small onion, diced small
  • 2 stalks of celery, diced small
  • 2 pounds of Italian Sausage – casings removed
  • ½ cup grated Parmesan Cheese
  • 1 small potato, mashed
  • 1 cup chicken broth or chicken stock

How to Make it

Cornbread Crisp Stuffing

1. Cook Italian Sausage until done, but do not crisp. As it cooks, use a wooden spoon to create small pieces. Remove from pan and set aside.

2. Saute garlic, onion and celery in olive oil until golden brown (about 8-10 minutes on medium heat).

3. Remove from pan.

4. Add all ingredients and mix in a large bowl.

5. Grease a baking pan and cook at 350 degrees for 40 minutes.

6. Serve stuffing hot, or cover and heat the next day.


The sweet goodness of freshly-baked cornbread (with just a touch of salt) sliced into crispy crackers.

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