Cornbread Stuffing Southern Style

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #6989

November 19, 2012



"This stuffing/dressing is a typical Southern fare, and I have been making for many years. It is really delicious and not difficult to make with great results! Here are a few things you need to know before making it. ***Use a 9X9 inch pan of your own homemade cornbread or do like I do and use 2 boxes of Jiffy cornbread mix baked in a 9X9 inch pan. You can also substitute a 16 ounce bag of Seasoned Pepperidge Farm Cornbread Stuffing mix in place of the cornbread and bread or rolls, just adjust the salt and seasonings because it already has salt and seasoning in it. *** If you want to add sausage to your stuffing you can. I use a cooked 1 pound roll of Jimmy Dean pork sausage. Make sure you drain the grease well before adding it to the other ingredients. Set aside to cool. When cool, stir the sausage into the other ingredients just before baking time ***If the stuffing is too dry, add additional broth, stirring it well, then return it to the oven, checking it every once in awhile until it is heated through. ***If the stuffing is too wet, bake it uncovered for a little longer, checking it every once in awhile until it is done to your liking. ***If you want to make your stuffing ahead prepare the stuffing all the way up to the baking stage the day before, then cover it and refrigerate until ready to bake. If you plan to make it further ahead than that you can, but you need to freeze it. When ready to bake it you need to allow 1 day for it to thaw in the refrigerator before baking. Note: Prep time does not include toasting or baking the breads and cornbread. "

Original is 10-12 servings

Nutritional

  • Serving Size: 1 (250.3 g)
  • Calories 540.8
  • Total Fat - 34.8 g
  • Saturated Fat - 7 g
  • Cholesterol - 94.7 mg
  • Sodium - 1064.2 mg
  • Total Carbohydrate - 46.2 g
  • Dietary Fiber - 4.6 g
  • Sugars - 7.3 g
  • Protein - 11 g
  • Calcium - 90.4 mg
  • Iron - 2.9 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Toast the bread in a toaster, but the oven is faster. Remove when toasted, and set aside to cool. (If using Pepperidge Farm Cornbread Stuffing Mix you will omit this part).

Step 2

Make a pan of your favorite cornbread recipe and bake until very dry and golden brown on top. Remove and set aside uncovered to cool completely. (If using Pepperidge Farm Cornbread Stuffing Mix you will omit this part)

Step 3

Preheat oven to 350 degrees F. Prepare a 9X13 inch pan with butter or non-stick spray.

Step 4

Melt the butter in a skillet over medium heat. Saute the onion and celery. Add salt, Cajun seasoning, pepper, and Bell seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.

Step 5

Crumble the cornbread into a large bowl. Crumble and add the toasted bread, and toss. (If using Pepperidge Farm Cornbread Stuffing Mix you will omit this part)

Step 6

Add the sauteed veggies and all of the butter. Stir into the other ingredients.

Step 7

Add the gravy and enough of the stock to moisten, then gently toss. Taste and adjust seasonings to your liking.

Step 8

Add the beaten eggs, and gently toss. This is where you fix the consistency of the stuffing to your liking. If you want a fluffy stuffing, you'll use less stock. If you prefer a wetter stuffing, add additional stock as needed to reach desired consistency, making sure not to get too soupy!

Step 9

Transfer to the prepared large baking or casserole dish (do not pack into the dish). Bake at 350 degrees F for 45 minutes. If you like a moister stuffing, bake covered. If you like a drier stuffing, bake uncovered.

Tips


No special items needed.

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