I think most people love stuffing at Thanksgiving. Whether you call it stuffing or dressing, you cannot have turkey without it. When I was younger, I remember my mother stuffing the turkey with it.
But as the years went on, she moved away from that and started to cook it on the side, like most people have done. I definitely prefer it cooked in a separate dish because I like crispy edges and you do not have to worry if the stuffing has been cooked all the way through.
I also remember growing up on Stove Top stuffing and I thought there was nothing better. Then as I got older, my mom started making her stuffing from scratch with cornbread and you can definitely taste the difference. Fresh is always best! I prefer to use cornbread over regular bread because I like my stuffing to have a slight sweetness to it.
In order to make Cornbread Stuffing, you need a great cornbread recipe and you can find one here. Once you have your cornbread ready, it is time to cut up the veggies: onions, celery, and carrots.
Next cook the onions, celery, and carrots in 2 tablespoons butter in sauce pan until the veggies become soft. Break the cornbread into pieces in a large bowl, and add veggies, a couple tablespoons of butter, poultry seasoning, and salt and pepper. Then add enough chicken stock to make it moist to your liking. You want it nice and moist but not soupy. Place it in a baking dish and bake in a preheated oven for 30 minutes until the cornbread becomes brown and crispy on the top and sides.
It is that simple. You can also add sausage to this, but I tend to leave it out for the non pork eaters.
Quick and simple cornbread stuffing to go with your turkey. EAT and Enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Sweet and simple cornbread stuffing.
- cornbread recipe
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tablespoon butter
- 3 tablespoons butter, melted
- 1 tablespoon poultry seasoning
- salt and pepper to taste
- 1/2 - 3/4 cup chicken stock
- Preheat oven to 400°F.
- In a large bowl, break cornbread into to big chunks. Set aside.
- Add onion, carrots, and celery and 2 tablespoons butter to sauce pan. Cook veggies until they become soft.
- Add cook veggies to bowl.
- Add poultry seasoning and butter to bowl and stir.
- Add chicken stock slowly until cornbread is really moisten but not soupy.
- Stir in salt and pepper to taste.
- Place in baking dish and bake for 30 minutes or until edges become crispy.