When I asked what type of stuffing to make for Thanksgiving, I was told “cornbread!”. Then we discussed the difference between “stuffing” and “dressing”. In case you do not know, you stuff “stuffing” and bake “dressing” in a casserole dish.
This makes a lot. Do not recommend doubling the recipe unless serving over 20 people.
Ingredients
- 1 9x9 pan Favorite corn bread recipe Should make 7-8 cups
- 2 1/2 c chicken broth reduced-sodium
- 2 eggs
- 1/4 c unsalted butter
- 1 c onion chopped
- 1 1/4 c celery stalks sliced
- 1 Tbl parsley flakes
- 1 tsp thyme leaves
- 1 tsp rubbed sage
- 1/2 tsp Sea Salt
- 1/2 tsp coarse ground black pepper
- 1 lb uncooked bulk sausage optional
- 1 cup apple peeled and chopped
- 1 cup cooked wild rice
Servings: servings
Instructions
- Using your favorite cornbread recipe, bake in a 9x9 pan.
- Cool on countertop overnight.
- Preheat oven to 300°F.
- Cube the cornbread into small 1-inch cubes, will need around 7 cups.
- Spread onto a lined baking sheet and bake for 10 minutes.
- While bread is drying, cook sausage.
- Drain. (Remove bread to cool till needed)
- Turn the oven up to 375°F.
- Whisk the broth and eggs together in a very large bowl.
- Heat butter in a large skillet over medium-high heat.
- Add the onion, celery, parsley, thyme, sage, salt, and pepper.
- Cook for 4 minutes until vegetables begin to soften.
- Add apples.
- Add cooked sausage.
- Pour vegetable mix (and all liquid if any) with the broth + egg mixture
- Add cornbread cubes and cooked rice.
- Mix together gently.
- Spoon stuffing into a greased 9×13 baking pan.
- Bake for 40 minutes or until toasted on top.
- Sprinkle with additional parsley, if desired, and serve warm.
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