Cornbread Stuffing Recipe

Now that November is here, Thanksgiving is officially right around the corner. It doesn't look like I will be cooking the whole dinner this year, so instead I will be posting a few of my favorite Thanksgiving recipes each week for the next few weeks. Today's offering is corn bread stuffing, which I made for the first time last year and seemed to be a big hit.

Corn Bread Stuffing

Adapted from The Joy of Cooking


One recipe Skillet Corn Bread
1-2 Tbsp Butter
One Cup Diced Onion
1/2 Cup Diced Celery
1 Clove of Garlic
2 Tbsp Minced Fresh Parsley
1 1/2-2 tsp Minced Fresh Thyme
1 1/2-2 tsp Minced Fresh Sage
Salt and Fresh Ground Pepper to Taste
1/4 Cup or so Chicken or Vegetable Broth

Slice the cornbread into about 1 inch cubes and put in a bowl. Melt the butter over medium heat, then add the onions and celery and cook until tender, about 5 minutes. Remove from the heat and add the herbs, salt and pepper. Add the onion mixture to the bread cubes and stir to coat. Pour in broth until the stuffing is moist, but not saturated. You don't want it to stick together, but you don't want it too dry, either.

Turn the stuffing out into a buttered baking dish (8 inch) and bake until brown on top, about 25-35 minutes.