Southern Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is the recipe my grandmother always used for stuffing/dressing. I am posting this here so I don't have to hunt down my recipe every Thanksgiving and Christmas. Ingredients:
1 1/2 cups butter |
1 1/2 cups celery, chopped |
1 1/2 cups onions, chopped |
2 quarts day old bread, crumbled |
1 1/2 quarts cornbread, crumbled |
1 tablespoon salt |
1 tablespoon sage |
1 tablespoon black pepper |
1 -2 cup chicken broth |
Directions:
1. In a skillet sweat/soften the celery and onion till tender and transparent.
2. Combine breads and seasonings in a large bowl. Stir in vegetables and butter mixture and then add in chicken broth to reach the desired moistness you prefer. Normally I use about two cans. This can vary depending on how dry and absorbent your bread crumbs are.
3. At this point you can stuff a bird with the mixture but I tend to just place the dressing in a buttered casserole dish.
4. Bake at 350* for about 1 hour till desired doneness. I like the dressing moist inside and crusty around the edges.
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