Cornbread Stuffing Southern Style
Created by ILuv2Kook on November 19, 2012
- Servings: 10-12
- Prep Time: 20m
- Cook Time: 45m
- Recipe #6989
Ingredients
- 1 cup butter, no substitutions
- 1 large onion, chopped small
- 2 stalks celery, chopped small
- 6 cups homemade cornbread, crumbled
- 6 cups bread, sliced and toasted very dry, you can use leftover biscuits or rolls toasted in the oven until very dry
- 1 teaspoon salt, or to taste
- 1/2 teaspoon Tony Chachere's Creole seasoning, or to taste, optional
- 1/4 teaspoon freshly ground black pepperor, to taste
- 2 teaspoons Bell's poultry seasoning, or to taste, optional
- 1 cup turkey gravy, (you can use store-bought, and chicken gravy may be substituted)
- 4 to cups turkey or chicken broth or stock, more or less (used to make stuffing to desired consistency)
- 4 large eggs, beaten
How to Make
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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).
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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)
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Step 3: Preheat oven to 350 degrees F. Prepare a 9X13 inch pan with butter or non-stick spray.
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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.
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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)
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Step 6: Add the sauteed veggies and all of the butter. Stir into the other ingredients.
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Step 7: Add the gravy and enough of the stock to moisten, then gently toss. Taste and adjust seasonings to your liking.
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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!
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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.
Nutritional Facts
- 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