Southern Cornbread Stuffing |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 24 |
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This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave. Ingredients:
cornbread, you can make your own our use any boxed cornbread mix you like (two 13x9x2 pans- cooked) |
4 1/2 cups chopped celery |
2 1/2 cups chopped onions |
1 cup butter |
4 eggs (slightly beaten) |
1 (11 ounce) can cream of chicken soup |
8 -10 teaspoons ground sage (to taste) |
1 teaspoon salt |
2 teaspoons black pepper |
turkey drippings (broth from cooked turkey or chicken) |
2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans) |
Directions:
1. Cook onions and celery in butter over medium heat until tender.
2. Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
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