How to Make Cornbread Stuffing

Introduction

This traditional cornbread stuffing recipe summed up in just one word: Yum. And with a few more words to describe this dressing recipe: Yields about 12 cups, which is enough to stuff a 15-pound turkey and still have leftovers to bake on the side. Cornbread stuffing is a Thanksgiving staple, but when it's this easy to make, and it tastes this good, you may make it more often.

By: eHow Food & Drink Editor

Length: 2:03

Comments: 6

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Instructions

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Difficulty: Moderately Easy

Tips & Warnings:

If desired, omit the white bread and substitute with a corresponding amount of cornbread.
Avoid packaged cornbread mixes because they tend to be too sweet. (See "How to Make Cornbread" to make your own.)
Don't stuff poultry until you are ready to pop it in the oven.

Step1

Preheat oven to 350 degrees F.

Step2

Break slices of white bread into pieces the size of a postage stamp. Break cornbread into pieces the size of a postage stamp.

Step3

Spread both breads on a cookie sheet and bake for 20 to 30 minutes.

Step4

Remove bread from oven and combine with celery, onion, parsley, poultry seasoning, salt and pepper in a large bowl. Toss, using your hands, until well combined.

Step5

Beat eggs together in a small bowl and pour over the bread mixture. Toss again.

Step6

Melt butter in a small saucepan. Add warm water and pour over bread mixture slowly until the stuffing is just moistened and a clump sticks together when you squeeze it in the palm of your hand.

Step7

Use to stuff a turkey, or pour 1/2 cup more stock over the top, cover, and bake in a 350 degree oven for 45 minutes or until hot.

Comments

Anonymous said

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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.

Anonymous said

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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.

Anonymous said

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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!

Anonymous said

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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.

Anonymous said

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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.