Snacks
Transforming Kellogg's stuffing mix into a hearty, cornmeal-crusted side dish is simpler than you'd expect—this recipe delivers restaurant-quality comfort in just 15 minutes without sacrificing texture or flavor.
The secret lies in balancing the mix with the right liquid and a crispy cornmeal coating that adds depth no boxed stuffing can match. I developed this method after years of testing, and it’s become my go-to for Thanksgiving leftovers, holiday meals, or even a quick weeknight side.
This recipe builds on the convenience of pre-made stuffing mix while elevating it with a foolproof technique that guarantees a golden, crispy exterior and a moist, savory interior.
You’ll need just three core ingredients—the stuffing mix, broth, and cornmeal—plus optional add-ins like herbs, vegetables, or proteins to customize it to your taste. The process is straightforward: mix, shape, and bake, with no complicated steps or last-minute stress.
What you’ll end up with is a crispy-edged, tender stuffing that’s rich enough to stand alone but versatile enough to pair with roasted meats, gravy, or even as a filling for sandwiches.
The cornmeal crust adds a satisfying crunch that contrasts beautifully with the soft, herby stuffing inside. This isn’t just a side dish—it’s a game-changer for turning simple ingredients into something memorable.
The best part? This recipe scales effortlessly for crowds or leftovers, making it perfect for holidays or meal prep. Whether you’re serving it at a feast or reheating slices for lunch, the texture and flavor stay intact. Let’s get started—your table is about to get an upgrade.
Ingredients for kellogg's stuffing mix
Three core ingredients plus a few optional upgrades—this transforms boxed stuffing into restaurant-style comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Kellogg's Herb Seasoned Stuffing Mix 🍞 | 1 box | 10.5 oz box, standard size |
| Chicken Broth 💧 | 2 ½ cups | Low-sodium preferred, homemade or store-bought |
| Fine Yellow Cornmeal 🌽 | ½ cup | Not cornmeal flour, for texture |
| Large Eggs 🥚 | 1 whole | Room temperature for even coating |
| Unsalted Butter 🧈 | 2 tbsp | Melted, full-fat for richness |
| Fresh Sage Leaves 🌿 | ¼ cup | Chopped, or 1 tbsp dried sage |
| Garlic Cloves 🧄 | 2 cloves | Minced, for depth of flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste after mixing |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For crisping the crust |
| Optional Sausage 🌭 | ½ lb | Cooked, crumbled Italian sausage |
| Optional Diced Celery 🥕 | ¼ cup | Fresh, for extra crunch |
The stuffing mix is the foundation, but Kellogg's Herb Seasoned is my go-to—it’s got that perfect balance of herbs without being overwhelming. Grab the standard 10.5 oz box from any grocery store, but if you’re near a Whole Foods or Trader Joe’s, their organic versions add a subtle depth. The cornmeal is non-negotiable for that crispy crust—Bob’s Red Mill fine yellow cornmeal is my top pick, but any brand labeled 'cornmeal' (not 'cornmeal flour') works. Fresh sage and garlic are where the magic happens, so don’t skimp. If you’re short on time, dried sage works at one-third the amount, but fresh is worth the extra minute to chop.
No chicken broth? Vegetable broth or even water with a bouillon cube keeps it moist, but the flavor won’t be as rich. Swapping cornmeal for panko gives a lighter texture, though it loses that rustic crunch. The optional sausage adds protein and a smoky note—Trader Joe’s Italian sausage is my favorite, but any cooked, crumbled sausage does the trick. Celery adds crunch, but if you’re in a hurry, skip it; the stuffing mix already has celery in it. For extra richness, stir in 2 tbsp of chicken fat after baking, but melted butter works in a pinch. Just don’t overmix after adding the egg—lumps are fine, they’ll disappear in the oven.
This stuffing reheats like a dream—just pop slices in the oven at 350°F for 10-15 minutes until crispy again. Store leftovers in an airtight container for up to 5 days, or freeze for 3 months. For meal prep, bake a double batch and portion into single servings. The cornmeal crust gets soggy if stored with broth, so keep it dry. Pro tip: Brush the top with melted butter before serving—it’s worth the extra 30 seconds for that golden finish.
Why You'll Love This Recipe
- Pantry Magic: The stuffing mix is already seasoned—no measuring dried herbs or guessing ratios. Just dump it in, add broth, and you’re halfway done. Honestly, I keep a box in my cabinet just for lazy Sundays when I’d rather not chop celery.
- Crispy-Creamy Magic: That cornmeal and egg combo? It turns fluffy on the inside and golden on the edges—like a hug from a Thanksgiving table. The butter ties it all together, so you’re not left with dry, sad stuffing.
- Leftovers Reinvented: Stuffing reheats like a dream, but here’s the hack: toss cold leftovers into a skillet with a little extra butter and crisp them up for a breakfast hash. My kids fight over the scraps—yes, even on a Tuesday night.
- Budget Holiday Hero: You’re getting restaurant-quality flavor for pennies. A box of mix, a carton of eggs, and a stick of butter stretch to feed six (or more, if you’re like me). Perfect for potlucks, game days, or when you’re too tired to stress.
Step-by-step instructions for cornmeal-crusted stuffing
Here's how to transform boxed stuffing into a crispy, comforting masterpiece using just a few clever additions.
Prepare the Base with Herb Seasoned Stuffing Mix
In a large mixing bowl, combine the 1 box of Kellogg's Herb Seasoned Stuffing Mix with the 2.5 cups of chicken broth. Use a wooden spoon to break up any clumps and distribute the broth evenly throughout the mix. You want the consistency to be moist but still hold together when pressed—it should resemble damp sand rather than wet cement.
For extra flavor, stir in the 0.5 cup of fine yellow cornmeal and the 0.25 cup of chopped fresh sage leaves. The cornmeal will add a subtle crunch and help create that golden crust later, while the sage brings an earthy depth that complements the herbs in the mix. Let the mixture sit for 5 minutes while you prepare the remaining ingredients—this gives the flavors time to meld slightly.
Create the Crispy Crust Mixture
In a separate bowl, whisk together the 1 whole large egg, 2 tablespoons of melted unsalted butter, 1 tablespoon of extra-virgin olive oil, 0.5 teaspoon of Diamond Crystal kosher salt, and 0.25 teaspoon of freshly ground black pepper. This mixture is your secret weapon for achieving that perfect crispy crust. The egg acts as a binder, while the butter and oil create a rich, flavorful coating that will brown beautifully in the oven.
If you're using the optional ingredients, add the 0.5 pound of cooked, crumbled sausage and 0.25 cup of diced celery to the stuffing base now. The sausage adds a savory punch, while the celery provides a subtle crunch and freshness. Mix everything together thoroughly—you want every bite to have that perfect balance of textures and flavors.
Assemble and Bake for Maximum Comfort
Preheat your oven to 375°F. Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it out evenly. Create a well in the center and pour the egg-butter mixture over the top, then use a fork to gently stir everything together until the liquid is fully absorbed and the stuffing looks uniformly moist.
Press the stuffing down firmly with your hands or a spatula, creating a flat, even surface. This helps ensure it cooks uniformly and develops that satisfying crispy crust on top. Bake for 25-30 minutes, until the top is golden brown and the edges are crispy. The center should still feel slightly soft when pressed—it will continue cooking as it rests.
Rest and Serve with Confidence
Remove the stuffing from the oven and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The top should be beautifully golden and crispy, while the interior remains tender and comforting.
Serve immediately with your favorite holiday dishes. The cornmeal crust adds a delightful textural contrast to the soft, herby stuffing beneath, making this a standout centerpiece that delivers on that cozy, homey feeling we all crave. The optional sausage and celery add extra layers of flavor, but even without them, this stuffing is pure comfort in every bite.
Pro Tips For Making Kellogg'S Stuffing Mix
- STIR THE BROTH FIRST: The mix absorbs liquid like a sponge, so heat the broth until it’s just simmering—no rolling boil—before adding it to the dry ingredients. Cold broth cools the butter too fast, and you’ll end up with a gummy mess instead of fluffy stuffing.
- MEASURE CORNMEAL BY VOLUME: That box of Kellogg’s mix is already balanced for texture, but if you’re adding extra cornmeal (for crunch or binding), use a dry measuring cup and level it off. Spooning it in by hand packs it down, and suddenly your stuffing tastes like you’re eating concrete.
- LET THE EGGS COOL SLIGHTLY: Whisk the eggs into the warm mix, but don’t dump them straight from the fridge—room-temp eggs blend smoother and won’t turn your stuffing into scrambled eggs in disguise. Just let them sit in their shells for 5 minutes while you preheat the oven.
- BAKE LOW AND SLOW: Stuffing’s easy to overcook, and dry is not a flavor profile. Bake it at 350°F (not the 400°F your turkey’s roasting at) and tent it with foil for the first 20 minutes. Check at 30 minutes—it should be golden and just set, not crispy enough to shatter.
Storing and reheating this recipe
Refrigerator Storage
Store leftover stuffing in an airtight container with a paper towel pressed on top to absorb excess moisture—this keeps the cornmeal crust crispy. I use glass Pyrex containers because they maintain even temperatures and prevent freezer burn.
Keep it refrigerated for up to 5 days, but I recommend reheating within 3 days for peak texture. The cornmeal crust can soften slightly over time, so plan to revive it quickly. 💫
Freezer Prep
For long-term storage, portion the stuffing into single-serving slices or individual ramekins before freezing. This makes reheating a breeze later. Use quart-sized freezer bags or aluminum foil-wrapped portions to prevent freezer burn.
Label with the date—this stuffing stays fresh for 3 months in the freezer. Thaw overnight in the fridge before reheating for best results. 🧊
Oven Reheating
My favorite method is reheating in a 375°F oven for 10-15 minutes until the crust is crispy again. Cover loosely with foil for the first 5 minutes to prevent over-browning, then uncover to crisp the top.
For extra richness, brush the top with melted butter before reheating. This method restores the texture perfectly every time. ✨
Microwave Hack
When you're in a rush, use the microwave for a quick fix. Place a single slice on a microwave-safe plate, cover with a damp paper towel, and heat on high for 45-60 seconds.
The paper towel prevents drying, while the cornmeal crust stays intact. Repeat in 15-second bursts until heated through—this keeps the texture surprisingly close to fresh-baked. 🔥
Reviving Dry Crusts
If your stored stuffing loses its crispiness, don’t toss it! Pop it back in the oven at 350°F for 5-7 minutes with a spritz of water (about 1 tablespoon) to refresh the moisture.
The cornmeal will re-crisp beautifully. This trick works even for freezer-thawed leftovers. It’s my go-to for turning sad, soggy stuffing into something golden and inviting again. 💡
Meal Prep Tips
Double the batch and store half for later—this stuffing reheats like a dream. For meal prep, bake the full recipe, let it cool completely, then slice into individual portions. Store in stackable airtight containers with parchment paper between layers to prevent sticking.
Reheat directly from frozen at 375°F for 20-25 minutes for a shortcut that still delivers restaurant-quality results. 📅
Nutrition facts
Frequently asked questions
Can I use vegetable broth instead of chicken broth?
Vegetable broth works perfectly and keeps this dish vegetarian-friendly. For best flavor, use a low-sodium variety and consider adding 1 teaspoon of soy sauce or Worcestershire sauce to mimic the depth of chicken broth. The texture and moisture will be identical, though the savory profile will be slightly different.
Why does my stuffing turn out dry or crumbly?
Dry stuffing usually happens from overmixing or insufficient liquid. Start with 2.5 cups of broth and adjust by adding 1 tablespoon at a time until the mixture holds together like damp sand. Also, avoid overbaking—remove it when the edges are golden but the center still feels slightly soft. The cornmeal crust needs moisture to crisp properly.
Can I make this stuffing ahead of time?
Yes, this recipe is perfect for meal prep! Assemble the stuffing up to 24 hours ahead and refrigerate uncovered. Bake it just before serving to ensure the cornmeal crust stays crispy. For freezing, bake first, then slice and store portions in airtight containers for up to 3 months. Reheat from frozen at 375°F for 20-25 minutes with foil covering the first 10 minutes.
What's the best way to crisp up the top after baking?
For maximum crispiness, broil the stuffing for 1-2 minutes at the end of baking. Watch closely to prevent burning, and keep the oven door slightly ajar to allow steam to escape. Alternatively, brush the top with melted butter and sprinkle extra cornmeal before the final 5 minutes of baking. This creates a golden, crunchy finish every time.
Can I substitute cornmeal with another ingredient?
While cornmeal creates the signature crust, you can substitute with ½ cup crushed cornflakes or panko breadcrumbs for a lighter texture. For a gluten-free option, use ½ cup almond flour or gluten-free cornmeal. Keep in mind these alternatives may yield slightly different textures—cornmeal gives the best rustic crunch.