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Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing is from Marci Cooks, 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:  
¾ stick unsalted butter
2 medium onions, peeled and cut into ¼ or ½ inch dice
7 celery stalks, cut into ¼ or ½ 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 ½ c. coarsely chopped flat-leaf parsley leaves
1 c. pecans, chopped and toasted
1 c. dried cherries
Directions:
Directions:
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.

 

 

 

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