Recipe: Kunzler Scrapple and Cornbread Stuffing

It's National Scrapple Day! In honor of the most epic day of the year, I collaborated with Kunzler's Chef Mitch Arment to share with you his recipe that will be the biggest hit among pork lovers—and especially around your holiday tables: Scrapple & Cornbread Stuffing!

Scrapple Stuffing.JPG

Kunzler Scrapple and Cornbread Stuffing

Prep Time: 25 minutes. Cook Time: 10-12 minutes. Finish bake time: 30-35 minutes. Servings 9-12


  • 2 C Kunzler Scrapple, diced, set aside
  • 1 pack Jiffy Corn Muffin Mix
  • 3 eggs
  • ¼ C Milk
  • ¼ C Oil
  • ½ Stick Butter
  • 1 medium sized onion, diced
  • 4-6 stalks celery, with some leaves, diced
  • 3 eggs
  • 2 C Chicken Broth


  1. Preheat oven to 375 F

  2. Cut scrapple into small cubes, layout on sheet pan and bake for 25 minutes until crispy.

  3. Mix Jiffy Corn Mix with eggs, milk, and oil. Bake according to instructions on package.

  4. Place sauté pan on medium high heat, add butter, diced onion, and celery. Cook for 8-10 minutes.

  5. Cut cooled cornbread into cubes, Place in large mixing bowl. Add crispy scrapple cubes, and onion & celery.

  6. Crack eggs into small mixing bowl, beat and incorporate with chicken broth.

  7. Gently toss all ingredients to combine, cover with egg and broth mixture.

  8. Allow liquid to soak into the cornbread, place mix into greased 9X13 baking dish.

  9. Place into oven, bake at 375 for 35-40 minutes until eggs are set and top is light golden brown.

  10. Enjoy!

Also, be sure to try Kunzler's show-stopping recipe for: Scrapple-Apple Dessert.

If you'd like to know more about Kunzler or you are inspired to whip up even more scrapple-infused recipes, pick up a copy of my book, Pennsylvania Scrapple: A Delectable History

Photo: Patrick Pokrop