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Skillet Stuffing

 Skillet Stuffing
CORN BREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes. This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two. -Ruby Williams, Bogalusa, Louisiana
2 ServingsPrep/Total Time: 20 min.


  • 1/2 cup crushed corn bread stuffing or crumbled day-old corn bread
  • 1/2 cup cooked rice
  • 2 hard-cooked eggs, chopped
  • 1/2 cup chicken broth
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon poultry seasoning, optional
  • Salt and pepper to taste


  • In a small bowl, combine the first four ingredients; set aside. In a
  • large skillet, saute celery and onion in butter until tender. Add
  • the corn bread mixture and seasonings; mix well. Cook over medium
  • heat until lightly browned. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 296 calories, 18 g fat (9 g saturated fat), 243 mg cholesterol, 584 mg sodium, 24 g carbohydrate, 1 g fiber, 10 g protein.