Recipes - print - Cornbread Stuffing

Cornbread Stuffing - Recipe

This traditional stuffing tastes much like wheat bread stuffing, but is more colorful. For a gluten-free version, make Wheat-Free Cornbread.
view recipe online:
Cornbread Stuffing Recipe
  • Cut cornbread into cubes about 1". Chop the onions, cut the celery into thin slices, and mince the garlic. Chop celery leaves, if using.
  • Melt butter over medium heat in a large skillet. Add onions, garlic and celery; cook and stir for about 5 minutes. Add sage, parsley and cornbread and mix  gently so the cornbread pieces don't break.  Stir in the chicken stock, salt and pepper.
  • Bake, covered, at 350° for 30 minutes, and then uncover and bake for an additional 15 - 30 minutes to develop a crust. To stuff a turkey or roasting chicken, loosely fill the cavity - don't pack - immediately before putting the bird into a preheated oven. Any extra stuffing can be baked with the bird during the last hour of roasting.
Prep Time: 30 minutes
Cook Time: 1 hour
-1 recipe of cornbread, about 8 cups cubed
-2 onions
-4 celery stalks, with leaves if possible
-2 cloves garlic
-1/2 cup chopped parsley
-1/4 cup butter
-1/2 cup chicken broth or bouillon
-2 teaspoons dried sage, crumbled
-1/2 teaspoon salt
-1/2 teaspoon pepper