The Perfect Cornbread Stuffing

October 12, 2019

The Perfect Cornbread Stuffing

Cornbread Stuffing


1 batch Edwards Mill Cornbread, cubed and dried, made ahead
1 loaf Texas toast, cubed and oven dried
2 cups celery, chopped
1 onion, chopped
7 cup chicken stock or vegetable stock - salt and pepper to taste
5 eggs
1 teaspoon sage
1 teaspoon poultry seasoning
3 cloves garlic, minced


Preheat oven to 350 degree Fahrenheit 
Spray shallow baking dish - set aside
In skillet, saute celery and onion until translucent
In large bowl, add stock, sauteed vegetables, salt and pepper, eggs, seasonings and garlic
Gently toss in cornbread and Texas toast
Pour in baking dish
Bake 45 minutes or until cooked through
Serve with turkey

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