How to Make Cornbread Stuffing
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.
- Moderately Easy
- 1 large chopped onion
- 2 eggs
- 5 ribs chopped celery
- 1 tsp. freshly ground pepper
- 3/4 cup fresh chopped parsley
- 1/4 lb. unsalted butter
- 12 1 oz. slices sourdough bread
- 1/2 cup warm water
- 1 tbsp. poultry seasoning
- 12 oz. cornbread
Preheat oven to 350 degrees F.
Break slices of white bread into pieces the size of a postage stamp. Break cornbread into pieces the size of a postage stamp.
Spread both breads on a cookie sheet and bake for 20 to 30 minutes.
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.
Beat eggs together in a small bowl and pour over the bread mixture. Toss again.
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.
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.
Promoted By Zergnet