Stuffing or Dressing

Recipe Details:

One time, I tried making my traditional dressing substituting some store-bought gluten-free croutons. I figured it would be an easy fix. I found a gluten-free crouton product and I eagerly brought it home. When I opened it up the package the smell was overwhelming! Perhaps it had set on the shelf too long, but it was nasty!

So what to do? I turned my fabulous cornbread into croutons! Please see my cornbread recipe for all the details. Once you have your croutons made, the dressing recipe is really up to you. I like a mixture of beef and pork, along with mushrooms, olives, celery, and onions. But make it your own. Add other veggies, or even an apple. Hot or mild, vegan or not. Just enjoy.

TOTAL TIME: 45 min

ACTIVE: 45 min

Makes 8 - 10 Cups

SERVING: varies

Equipment List

Large stovetop pan


  • 4 oz of cooked ground beef
  • 4 oz of cooked sausage
  • 2 oz of black olives
  • 2 stalks of celery
  • 4 oz of sliced mushrooms
  • 1 onion, chopped
  • Cornbread croutons

Please see our suggested ingredient providers links just below the recipe...

Prep Meats

Cook ground beef and sausage separately. Drain and set aside.

Stuffing meats

Cook Veggies

Cook the veggies until slightly soft. There should still be a crunch in the celery.

Stuffing veggies


Combine the meats, veggies, and croutons in the pan. Warm everything for 5 minutes.

Stuffing bowl


Serve with turkey or even by itself! Add some gravy if desired.

Stuffing turkey

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri's HazelCream- its perfect in this recipe

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