Cornbread Stuffing

Recipe

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Thanksgiving dinner wouldn’t be complete without cornbread stuffing! Fluffy and moist in the middle with crispy, lightly dried edges. It’s called stuffing but served and baked like dressing in its own pan.

~ Beth

American

Cuisine:

Servings:

55 minutes

Total Time:

12

Ingredients

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1-2

– Preheat an oven. – Place dried crumbled cornbread and dried bread cubes into a large bowl and set aside.

3-4

– Melt butter in a skillet over medium-high heat. – Add sliced or diced celery and diced onions to the skillet and cook, stirring occasionally until the celery and onions are crisp-tender. Celery will turn a brighter green.

5-6

– Add celery mixture to the bowl with the bread and cornbread. – Add ground or rubbed sage, poultry seasoning, and ground black pepper and mix well.

7-8

– Add broth and mix well. If stuffing is too dry, add additional broth until the mixture has a bit of extra liquid or seems a little soupy. – Taste the mixture and adjust seasonings if necessary.

9-10

– Add the beaten eggs and mix just until combined. – Spoon stuffing mix into prepared pan and cover with aluminum foil.

11-13

– Place into the preheated oven and bake. – Remove the foil, the dressing may be based with additional broth or turkey drippings for additional flavor, and continue baking  until cooked to your preferred level of dryness. – Remove from the oven and serve.

Enjoy!

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