Cornbread Stuffing with Crispy Turkey Skin

Classic Southern comfort meets practical kitchen sense. A boxed cornbread mix, frozen onions and peppers, and a few real-food upgrades make this holiday side fast, flavorful, and far less stressful.

Serves: 8
Prep time: 10 minutes
Cook time: 30–35 minutes

Ingredients

• 1 box cornbread stuffing mix (or 4 cups cubed stale cornbread if making from scratch)
• 1 cup frozen chopped onions and bell peppers
• 2 celery stalks, diced (optional for extra texture)
• 2 garlic cloves, minced
• 4 tablespoons butter
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2–2½ cups warm chicken or turkey stock
• 1 egg (optional — for a more cohesive stuffing)
• 1/2 cup chopped crispy turkey skin (or cooked sausage as an alternative)
• Fresh parsley for garnish

Instructions

1. Preheat:
   Set oven to 375°F. Lightly butter or oil a baking dish.
2. Sauté vegetables:
   In a skillet, melt the butter over medium heat. Add the frozen onion and bell pepper mix — no chopping, no crying, no waste. Sauté until softened and fragrant, about 5 minutes. Add garlic and cook 1 minute more.
3. Mix stuffing:
   In a large bowl, combine the sautéed vegetables with the cornbread stuffing mix. Stir in poultry seasoning, sage, and crispy turkey skin. Add warm stock gradually, mixing until just moistened. If using, add the beaten egg for extra richness.
4. Bake:
   Transfer to the prepared dish. Cover with foil and bake 20 minutes. Uncover and bake another 10–15 minutes, until the top is golden and slightly crisp.
5. Serve:
   Sprinkle with fresh parsley and serve warm.

Nutrition & Culinary Medicine Notes

This stuffing is comfort food — and that’s reason enough to make it. Using boxed cornbread stuffing is practical, inexpensive, and reliable, but if you prefer, homemade cornbread dried overnight or cubed and toasted works beautifully too.

Frozen onions and peppers are a kitchen hack worth keeping: they’re nutritionally equivalent to fresh, take zero prep time, and don’t spoil. You get the flavor foundation of the dish with less food waste and less stress.

The crispy turkey skin adds a deep, savory note and helps tie the dish to the rest of the meal. It’s indulgent, yes — but balance is the essence of good cooking. I have a recipe on here for poultry skin

Mediterranean Diet Points

0 points — cornbread stuffing doesn’t fall into core Mediterranean food categories, but it honors the celebration.

Nutritional Information (per serving)

• Calories: ~240
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 420mg
• Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugar: 3g
• Protein: 6g

Real food, real flavor — and a reminder that ease and tradition can share the same plate.