Cornbread Stuffing

I am going to admit I took the easy way with this one and bought cornbread & I bought Pepperidge Farms unflavored cubed stuffing.

6-8 cups of Pepperidge Farms unflavored cubes stuffing OR 1 loaf of crusty French bread cut into cubes

6-8 cups of 8x8 homemade cornbread cut into small cubes or 2 loafs of store bought cornbread 

DRY the bread out either by leaving it on a sheet pan on your counter for a day or 2 or bake in a 250 degree oven for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.

  • 1/2 cup of butter
  • 1 medium onion, chopped
  • 4 ribs of celery, chopped
  • 4-5 cups of chicken broth or vegetable broth
  • Fresh sage leaves, 1/2 teaspoon of thyme and a 1/2 teaspoon of rosemary (you can add more or less according to taste)
  • Salt & Pepper to taste

Preheat oven to 350*

Melt butter in a large skillet and then add the celery and onion, cook until softened, 3-5 minutes

Add the herbs and 4 cups of broth, leave some fresh sage leaves for later.  Bring the mixture to a simmer.

Put the dried bread cubes in a large bowl and gradually ladle the broth mixture onto the bread, tossing lightly as you go. Add broth until the mixture is evenly moistened.  Taste and add more herbs, salt, & pepper if needed.  

Layer mixture in a 9x13 baking dish and bake for 20-25 mins or until golden on the top. 

 

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