Almost like Grandma's Cornbread Stuffing.
I always make the cornbread 2 to 3 days in advance and break it up to dry.
The kids always like some boiled/ sliced eggs added also.
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- 2 large
- yellow onions chopped/diced
- ribs of celery chopped
- 1 Tbsp
- thyme, dried
- 1 Tbsp
- sage, dried
- 32 oz
- dried, crumbled cornbread
- 4 c
- or more to taste chicken broth
- 2 stick
- butter, cold
1Preheat oven to 350.
In 1 stick of butter brown the celery and onion.
Add the Thyme and Sage to the butter and let cook a few more minutes.
2In large casserole dish, or turkey roasting pan, Mix together cornbread and all ingredients. Slice second stick of butter and place slices on top of mixture.
3Cover in foil & cook 30 minutes, remove foil and cook until top is firm and a little crisp.
If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.