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.
Ingredients – My 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)
Chicken stock, or turkey stock
Poultry seasoning (ground sage, rosemary and thyme)
Salt and pepper
Option – add corn kernels to the batch. Shallots instead of green onions.
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.