Return to article: How to Make Cornbread Stuffing
on 1/4/2006 Our favorite way to eat this is to first cook a skillet of cornbread. Cool it, then crumble it up in a bowl. Add a couple eggs, some salt, pepper, warm chicken or turkey stock, onion, and sage. Mix it up pour it in a baking dish and cook. The sage makes it delicious.
on 11/30/2005 I use Cream of Chicken soup not Cream of Mushroom soup, bacon and Owens or Jimmy Dean's sage flavored or hot sausage. My recipe is a combination of family and Better Homes and Gardens recipe from the 1960s.
on 11/22/2005 Adding some browned pork sausage to this stuffing makes it really good. And if you cook it outside the turkey, add some of the turkey drippings either while cooking or afterwards and mix well. It might sound iffy, but it is delicious. Not low-fat!
on 11/22/2005 Day-old biscuits can be added as part of the bread mixture, along with day-old cornbread and white bread pieces.
on 11/22/2005 If you like really moist stuffing, add a can of cream of mushroom soup to the mixture. For added flavor, get boxed stuffing mix and add to mixture. The flavor packet is great and the stuffing crumbs can be used in place of bread crumbs.
on 11/22/2005 Omit onions, pepper and poultry seasonings and chop and add 2 or 3 large peeled apples, 1 cup chopped pecan and walnuts, and 1 cup of raisins. Use 1 1/2 cup of applesaucewith 1/4 apple juice. Makes a different kind of stuffing.
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