"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cornbread Stuffing Recipe

  Tried it? Rate this Recipe:


This recipe for Cornbread Stuffing, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Googe
Added: Tuesday, May 30, 2006


stick unsalted butter
2 medium onions, peeled and cut into or inch dice
7 celery stalks, cut into or inch dice
5 large fresh sage leaves, chopped
3 c. pan juices or chicken broth or combination of both
1 loaf stale white French bread (about 14 slices), crust on, cut into 1 cubes
1 8 cake of cornbread*
1 tsp. Salt
2 tsp. Pepper
1 c. coarsely chopped flat-leaf parsley leaves
1 c. pecans, chopped and toasted
1 c. dried cherries

Melt butter in large skillet. Add onions and celery and cook over medium heat until onions are translucent. Add sage. Stir to combine and cook 3 minutes.
Transfer onion and celery mixture to a large mixing bowl. Add all remaining ingredients, including pan juices and broth. Mix to combine. Place in buttered baking dish. Cook at 375 for 45 min.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!