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Recipe for Cornbread Stuffing

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Cornbread Stuffing

Cornbread Stuffing

Stephanie Gallagher
This recipe for cornbread stuffing is made with a combination of cornbread and sourdough stuffing mix for a contrast of flavors and textures. Use your own homemade cornbread or a store-bought cornbread for this recipe. To add extra zip to this stuffing, I add a few dashes of hot sauce. But if you prefer a milder stuffing, leave it out. Be sure to season the vegetables well as you cook them. And use the best quality turkey stock or chicken stock you can find. It really enhances the flavor of this stuffing.

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12 servings

Ingredients:

  • 8- or 9-inch pan of cornbread
  • 6 Tbsp. butter
  • 2 medium onions, diced
  • 4 stalks celery, diced
  • 2-3 jalapeno peppers, seeded and diced (optional)
  • kosher salt and freshly-ground black pepper, to taste
  • 1 Tbsp. poultry seasoning
  • 2 large eggs
  • 1/2 cup heavy cream
  • 12 oz. sourdough or regular stuffing mix or small croutons
  • 4-6 dashes hot sauce (optional)
  • 2-4 cups turkey stock or chicken stock

Preparation:

  1. Preheat oven to 275 degrees F. Butter a 2-quart casserole dish (compare prices) or spray with cooking spray.

  2. Cut cornbread into 1-inch pieces. Spread out on a baking sheet and toast in the oven 15-25 minutes, until golden and crispy, but not too dark. Set cornbread cubes aside, and raise the oven temperature to 350 degrees F.

  3. Heat butter in a large skillet. Add onions, celery and jalapeno peppers. Season with salt, pepper and poultry seasoning. Cook over medium-low heat until vegetables are softened, 5-6 minutes.

  4. Place eggs and cream in a large mixing bowl. Beat well. Add stuffing mix. Pour vegetables over the stuffing cubes, and toss to coat well.

  5. Add the cornbread cubes, the hot sauce, if using, and just enough turkey stock to coat the cornbread stuffing, but not so much that it becomes mushy.

  6. Transfer the cornbread stuffing to the prepared casserole dish. Cover stuffing with aluminum foil, and bake 25 minutes. Uncover, and bake another 10-15 minutes until the stuffing is golden brown.

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