President Reagans Cornbread Stuffing

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #39374

August 19, 2022



"You make a pan of cornbread and you crumble that up, what clever is they use stovetop cornbread stuffing mix too .I think this was his mom's recipe but I'm not sure I know they used it for 1981 Thanksgiving They didn't include any stock and that's wrong,so I'm guessing use the giblet water to make stock as per usual add enough stock to bind together They put in bird I'm putting in casserole . Nancy didn't use salt but I'm add a bit of celery salt to taste"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (310 g)
  • Calories 420.8
  • Total Fat - 23.4 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 92.2 mg
  • Sodium - 1044.1 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 5.6 g
  • Sugars - 8.1 g
  • Protein - 12 g
  • Calcium - 66.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 375 degree F.

Step 2

Melt butter cook livers , chopping as they cook so they get very small

Step 3

Remove

Step 4

Add onions and celery ,add more butter if needed

Step 5

Cook until translucent

Step 6

Add parsley

Step 7

Combine the cooked onions,livers , parsley and celery with the cornbread, cornbread stuffing mix, seasoning packet of it has one, chicken broth, and seasoning to taste in a large bowl

Step 8

Mix well.

Step 9

Place in a buttered Pam sprayed 9-by-13-inch baking dish.

Step 10

Cover with foil and bake 30 minutes

Step 11

Remove the foil and bake until golden brown, about 20 more minutes.

Tips & Variations


No special items needed.

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