Easy Cornbread Stuffing

November 25, 2010 – 4:16 pm

This is the stuffing that Shaun grew up with, so it holds a special place for him. We don’t make it every year, but we did this one 🙂 It was a bit too buttery for us after eating fairly healthy for so long, so next time I think I’ll cut down the butter and add a bit more broth.

Easy Cornbread Stuffing
Serves 10-12

1 cup (2 sticks) unsalted butter
1 cup sliced celery
1/2 cup sliced green onion
1 box (12 oz) Mrs. Cubbison’s Seasoned Cornbread Stuffin’
1 cup chicken broth or water

Melt the butter in a skillet over medium high heat. Add the celery and onion and cook for 3-4 minutes or until the celery is just turning tender. Add the stuffing mix and gently stir to combine. Pour the broth evenly over the top and stir again to form a moist mixture. Add an additional half cup liquid if desired to make a moister stuffing

If using the stuffing to stuff a bird, gently spoon the mixture into the neck and body cavities, loosely packing it. Spoon any excess into a baking dish and cover with foil.

If baking the stuffing separately, preheat the oven to 350 degrees, spoon the stuffing into a large baking dish, and bake covered for 30 minutes, then uncover and bake for a final 10 minutes to crisp the top.

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