This is a Southern cornbread stuffing recipe that has been past on for generations in Holly’s Crawford family. Holly, is a freelance writer and editor for publications as Good Housekeeping, Cosmopolitan and Seventeen. I am glad I came across it in Good Housekeeping magazine. Now it’s part of my family recipes to save for generations to come. It’s a perfect Thanksgiving side dish. My daughter and I love this all throughout the year. With herbed gravy is even more then delicious.
Serve with turkey or any roast as a side dish. Enjoy!!
Recipe for Cornbread Stuffing
Cornbread (recipe here: Home Made Cornbread)
1 loaf of firm white bread, sliced or ( ½ loaf of firm white bread and ½ loaf of firm whole wheat bread)
4 tablespoons margarine or butter
5 medium stalks celery, chopped
1 large onion, chopped
1 ½ cup milk
1 teaspoon black pepper
1 teaspoon poultry seasoning or (1 teaspoon of thyme, ¼ teaspoon of rosemary, 1½ teaspoon of parsley and ½ teaspoon of salt or to taste)
3 large eggs, lightly beaten1 cup chicken broth
1. Prepare cornbread, let cool in pan on wire rack. If you are not making dressing right away, cover it with foil and reserve, corn bread stays fresh for up to 2 days.)
3. Prepare dressing: Divide breads between 2 large cookie sheets. and bake for 15 to 20 minutes or until golden brown, rotating pans halfway through toasting and turning slices over once. Transfer breads to wire racks to cool.
4. In food processor, pulse sliced breads 5 or 6 times or until broken into about 1/2-inch pieces. It's okay if pieces vary in size. (If not making dressing right away, store bread pieces in large self-sealing plastic bags at room temperature up to 1 week.)
5. Transfer bread pieces to very large bowl. Coarsely crumble corn bread into bowl with breads; set aside.
6. In nonstick 12-inch skillet, melt margarine over medium heat. Add celery and onion and cook 13 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in milk, pepper, and poultry seasoning. Cook 1 minute or just until mixture begins to simmer, but do not boil.
7. Pour vegetable mixture over breads. Add lightly beaten eggs and broth and toss to mix well. Spoon dressing into greased 13" by 9" glass baking dish. Bake, uncovered, in preheated 325 F (165 C) oven 45 minutes or until heated through and lightly browned on top.
Yield: 12 servings.
Esta receta en español: AQUÍ.
For everything God created is good, and nothing is to be rejected if it is received with thanksgiving. - 1 Timothy 4:4.