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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8x8 pan of prepared cornbread,
crumbled into bite sizes pieces
(preferably a day old!)
2 eggs
2 carrots, chopped
2-3 stalks celery, chopped
1 medium onion
10 oz. chicken broth (+/-)
1 lb. cooked ground sausage
sage
salt and pepper to taste
Directions:
Directions:
Cook ground sausauge then drain fat. In a bowl combine crumbled cornbread, eggs, carrots, celery, onion, sausage and chicken broth. Mix well. Add sage, salt and pepper to taste. Mix well. Place mixture into a baking dish and bake at 350º for 30 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You don't want your cornbread stuffing to be runny so eyeball the chicken broth. You may need more than 10 oz. if your cornbread is really dry.

 

 

 

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