Cornbread Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cup white cornmeal
2 T flour
1 1/2 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cup buttermilk
2 eggs beaten
1 T vegetable oil
1 T shortening (or spray)
2 celery stalks
1 1/2 med onion, grated or chopped fine
3 1/4 - 3 3/4 cup turkey or chicken broth
1 1/4 cup herb flavor stuffing mix (we use Pepperidge Farm)
1 - 1 1/2 tsp rubbed sage
1 tsp white pepper
1/2 tsp garlic powder
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Directions: |
Directions:Step 1:
Put shortening into 10" iron skillet and put skillet into 450F oven until hot.*
Pour batter into skillet. Bake at 350F for 25 minutes. Cool. Crumble into a large bowl and let it dry out overnight.
*A 7x11" glass baking dish can be substituted and placed into a 350F preheated oven.
Step 2:
Saute celery & onion in 1/4 cup broth. Add to dried cornbread crumbles in large bowl. Add remaining ingredients except for broth. Add broth to mixture, adjusting amount to desired consistency. Bake in a 9x12x2" pan in a 350F preheated oven for 40 minutes. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:1 hour/overnight |
Personal
Notes: |
Personal
Notes: This is a traditional Bruegger dish at Thanksgiving.
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