"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Southern Cornbread Stuffing Recipe

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This recipe for Southern Cornbread Stuffing, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Goode
Added: Sunday, November 1, 2009


•6 cups crumbled cornbread
•3 cups soft bread crumbs
•4 ounces butter
•2 cups onion, chopped
•2 cups finely chopped celery
•3 to 4 cups chicken broth
•2 cups chicken, diced, optional
•1 heaping tablespoon dried sage, crumbled
•1 1/2 teaspoons dried leaf thyme, crumbled
•1 teaspoon dried marjoram, crumbled
•1/2 teaspoon dried rosemary, chopped
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 eggs, lightly beaten

Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes.

Personal Notes:
Personal Notes:
This home-style cornbread recipe is made with diced chicken which is optional. It may also be traded out for sausage. You may also add turkey gravy for garnish




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