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Dressed Up Trader Joe’s Cornbread Stuffing

Dressed up Trader Joe’s cornbread stuffing baked with celery, apple, pecans, cranberries, thyme and sage! The Thanksgiving side dish that every table needs.

Dressed Up Trader Joe's Cornbread Stuffing - Dash of Mandi

The holidays snuck up on us real quick. Somehow 2020 has felt like the fastest and longest year at the same time. However, I couldn’t be more excited that the holidays are approaching. Christmas is my favorite time of year. I may have already started decorating. But, don’t worry I still didn’t forget to make some delicious Thanksgiving recipes for you!

I’ve always been a Stove Top [3] stuffing fan. I know it’s nothing fancy. But, I just love it’s simplicity and taste. However, I really wanted to experiment and try something new this year. I’ve heard so many people rave about Trader Joe’s cornbread stuffing. So, I figured I’d give it a try. I tried it first just by itself following the stove top instructions. To be honest, it wasn’t my favorite. But, the next time I changed a few things. I used chicken stock instead of water and I baked it. As well as added some celery, onion, apple, pecans, dried cranberries, thyme and sage! After all of that, I absolutely loved it.

Apple Cranberry Pecan Cornbread Stuffing

What you will need for this recipe:

The Best Way To Make Trader Joe's Cornbread Stuffing

This dressed up Trader Joe’s cornbread stuffing is such an easy and delicious Thanksgiving side. It tastes like it was all made from scratch. But, with the store bought mix it will save you a lot of time in the kitchen! A holiday that is revolved around cooking can always use some short cuts. Just ass long as it still tastes good.

More Thanksgiving recipes:

So I hope you enjoy this recipe with loved ones this holiday season! Stuffing is my favorite Thanksgiving side dish and this one is packed with comforting flavors.

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Dressed Up Trader Joe’s Cornbread Stuffing



1 box of Trader Joe’s cornbread stuffing
½ cup yellow onion, finely chopped
1 cup celery, chopped
2 tsp fresh thyme leaves
3 sage leaves, chopped
4 tbsp unsalted butter
3 cups chicken stock
1 large red apple, cored and chopped in small pieces
1 cup dried cranberries
½ cup pecan halves
salt to taste


Preheat the oven to 350 degrees and lightly grease a rectangle baking dish.

Add cornbread croutons to a large bowl and set aside.

Melt butter in a saucepan. Then add onion, celery, thyme and sage. Season with salt and cook for 4-5 minutes.

Add seasoning pouch and mix everything together.

Add chicken stock and do a low boil for about 3 minutes.

Carefully pour mixture over croutons and gently toss.

Mix in the apple, dried cranberries and pecans.

Transfer to the casserole dish.

Cover and bake for 40-45 minutes. Uncover and bake an additional 5 minutes if you like the top to be crispier.