Sunday, November 1, 2009

Cornbread Stuffing

Here is my recipe shared with me when I was in my early 20's, away from home and needed to know how to make dressing. If you want measurements, this is for you, and it is a very good Southern recipe. The recipe is for 1 pan 9 x 9 size of cornbread. I make a double recipe 13 x 9 size and double everything.

1 pan of cornbread, crumbled

1 pan cornbread, crumbled
1 c. butter
2 c. celery
1 chopped onion
1 bunch green onions
2 t. salt
1/8 t. pepper
1 T. poultry seasoning
1/4 t. nutmeg
1 t. chicken seasoned stock base
1 t. parsley flakes
2 t. sage
1 c. stock (canned or liquid from boiling your turkey innards)

Melt butter in saucepan. Add celery, onions, green onions and saute. Add seasonings. Add cornbread. Add stock and mix. May need to add more liquid until it is the consistency that you prefer.

Put in casserole dish and bake 350 for 45 mins or so. Everything is actually cooked already you are just heating it through.

by: Nancy

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