Grandma’s Cornbread Stuffing

When I think of the holidays, I think of my Grandma’s cornbread stuffing. The smell of baking cornbread would dominate the house, making me feel all cozy on the inside. I try to replicate that feeling every year.

 

IngredientsMy Grandma never followed a “measured” recipe, everything was eyeballed. The best advice I can give you when it comes to stuffing is eyeball it and taste test until it’s just right.

Store-bought cornbread (My Grandma always used Albers Corn Meal)

Olive oil

Chicken stock, or turkey stock

Celery

Yellow onions

Green onions

Poultry seasoning (ground sage, rosemary and thyme)

Salt and pepper

Option – add corn kernels to the batch. Shallots instead of green onions.

Directions

Bake cornbread according to package. Finely chop celery & onions and pour into a skillet with a drizzle of olive oil and sauté for a few minutes. Cut up corn bread into 1 inch cubes and pour into a large mixing bowl. Dump sautéed onions and celery onto the cubed cornbread. Add 1 tablespoon of poultry seasoning (you can use fresh herbs as well), a pinch of salt and pepper, and mix with your hands. For extra texture, I like to add a can of corn and mix it all together. Taste it to check if more salt, pepper,or poultry seasoning is needed.

If you’re making this to stuff a turkey, go ahead and stuff it. If you’re baking your stuffing in a dish, pour it into a large baking dish and pour 1 to 2 cups of chicken or turkey stock (or vegetable stock for vegetarians) over the stuffing. The stock will help to keep the stuffing moist while baking.

Place into a preheated oven at 350 degrees Fahrenheit and bake for 35-40 minutes.

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2 Comments

  • Kereese
    Posted December 3, 2011 at 4:53 PM | Permalink

    Is this the same recipe that you guys always use? I love that stuffing!!!

  • Posted July 17, 2012 at 4:46 PM | Permalink

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