steph4777
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Member since 5/05 11726 total posts
Name:
Stephanie
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Re: Cornbread Stuffing
Traditional Cornbread Dressing recipe - I usually use Jiffy cornbread.
Ingredients:
* 6 cups crumbled cornbread
* 3 cups soft bread crumbs
* 4 ounces butter
* 2 cups onion, chopped
* 2 cups finely chopped celery
* 3 to 4 cups chicken broth
* 2 cups chicken, diced, optional
* 1 heaping tablespoon dried sage, crumbled
* 1 1/2 teaspoons dried leaf thyme, crumbled
* 1 teaspoon dried marjoram, crumbled
* 1/2 teaspoon dried rosemary, chopped
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 eggs, lightly beaten
Preparation:
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes.
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Quick Recipe
Ingredients
* 1 (16 ounce) package dry corn bread mix
* 2 tablespoons butter
* 1/2 cup chopped celery
* 1 small onion
* 2 eggs, beaten
* 2 cups chicken stock
* 2 tablespoons dried sage
* salt and pepper to taste
Directions
1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
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