CORNBREAD STUFFING

Cornbread Stuffing Recipe

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Susan Cutler

By
@suak

I happened to see on UTUBE one time a girl in a video making this stuffing. It sounded so good to me, I wrote down the recipe as she added ingredients but she did not measure. Along side my old stand by 'Sage Stuffing' I made this last Thanksgiving. I had never made any Cornbread Stuffing before! It was really awesome! The soups make the difference.

This recipe is all about adding what you want and in the amounts you want. You will have to use your own judgment. It may not get made the same way twice but I it will be good if you follow the basic recipe.

This was created by 'Tebethia'!

Rating:

★★★★★ 1 vote

Comments:
Serves:
Lots of people
Cook:
35 Min

Ingredients

  • 1
    rotessorie chicken diced, small
  • 1/2 pkg
    stove top stuffing. savory herb
  • 1/2 pkg
    stove top stuffing, chicken
  • 1 can(s)
    chicken broth
  • 1 can(s)
    cream of chicken soup, or mushroom etc
  • ·
    onions, bell peppers and celery, chop fine - cuisart
  • ·
    basil, garlic (dried) or can be fresh
  • ·
    italian seasoning
  • ·
    salt
  • ·
    pepper
  • 2
    eggs whipped
  • ·
    sage
  • ·
    cornbread, i used my recipe posted already..

How to Make CORNBREAD STUFFING

Step-by-Step

  1. Mix all ingredients until well coated, except chicken. Add chicken after everything is mixed together. Use your own judgment and taste!

    Add liquids slowly -- You don't want to add too much soup to make it overly moist.

    need more liquid- add different soup etc. or chick broth (use whatever you want to use)(whatever kind of soup you want to use)

    Oven 350 degrees - 40 minutes...maybe start at 30 min.
  2. You can do it!!

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