Cornbread Pistachio Stuffing


  • 2 cornbread mixes
  • Eggs (according to cornbread package)
  • Whole milk (according to cornbread package)
  • ½ cup chopped celery
  • ½ cup chopped white onion
  • ¼ stick butter
  • 5 cups chicken broth
  • Poultry seasoning to taste
  • 1 cup POM Arils
  • 1 cup Wonderful Pistachios, shelled
  • Non-stick spray
  • 9×13 pan


  1. The night before preparing stuffing, preheat oven according to cornbread mix package.
  2. Coat 9×13 pan with non-stick cooking spray.
  3. Make cornbread mixes according to package (use eggs and whole milk) and place in one pan and cook.
  4. Once slightly cool, cut cornbread in squares, cover with paper towel and let sit overnight.
  5. The next morning, preheat the oven to 350 degrees F.
  6. In the same pan, break up cornbread pieces until crumbled.
  7. Heat butter in skillet on medium-high. Once melted, sauté onion and celery together until tender.
  8. Stir sautéed celery and onion into dry cornbread mix until well combined.
  9. Stir in the Wonderful Pistachios until well combined.
  10. Stir in the POM arils until well combined.
  11. Pour chicken broth into pan little by little, stirring as you go. Bring cornbread mixture to a thick soupy consistency (where mixture moves a little bit).
  12. Liberally cover with poultry seasoning, then stir in until well combined.
  13. Add another light layer of poultry seasoning over top of cornbread mixture and cook for 45 minutes, or until edges are golden brown.
  14. For stuffing cups, grease muffin tin and evenly distribute cornbread mixture into each muffin tin to desired height. They will not rise. Cook at 350 degrees for 40-45 minutes, or until golden brown.

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