Sweet Corn Bread Thanksgiving Stuffing




1 (19 oz) Gills’ holiday sized diced celery and onion
3 boxes Jiffy corn bread mix
1 cup olive oil
2-3 large carrots
2 cloves garlic
¼ cup fresh thyme
4 eggs
2 cups chicken or turkey stock
1 tbsp salt
½ tbsp pepper


  1. Pre heat the oven to 350 degrees.
  2. Prepare Jiffy cornbread mix according to instructions. Let cool.
  3. Crumble cornbread into large chunks in a large mixing bowl.
  4. Dice carrots and garlic.
  5. Remove thyme leaves from the stems.
  6. Add a quarter cup of olive oil to a large sauté pan and bring to a medium-high heat.
  7. Sauté celery, onions, carrots and garlic for about 10 minutes or until soft.
  8. Remove from heat to let cool, add to the bowl of cornbread.
  9. Add fresh thyme, salt and pepper to the bowl. Crack eggs into the bowl and mix by hand until cornbread soaks up all the egg.
  10. Lightly press mixture into a greased casserole dish. Pour chicken stock over the stuffing. Bake stuffing for 45 minutes or until fluffy and firm.
  11. Remove, let cool and enjoy!

Sweet Corn Bread Thanksgiving Stuffing