azazlee's cornbread stuffing
This is how my family has made Cornbread stuffing for chicken and turkey for several generations. My French Grandma Amanda Jane Pevytoe learned it from her family in Louisiana. She taught it to my mother who taught it to me. My grandma used biscuits instead of white bread. I use some whole wheat too. We do not really put it inside of the fowl. This is really Sunday supper for us.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
15 serving(s)
Ingredients
- 1 large oblong (9x12) pan of corn bread, crumbled
- 3/4 medium loaf of day old white bread, torn
- 1/2 teaspoon sage, dried
- 1 teaspoon salt and pepper (each)
- 1 large onion, chopped
- 3 large eggs, beaten
- 4 large eggs, hard boiled, grated
- 3 cups chicken or vegetable broth, hot
- 1/2 cup butter, melted
- 1 cup celery, finely chopped
How To Make azazlee's cornbread stuffing
-
Step 1Make corn bread the day before. Crumble when ready to make stuffing.Tear up loaf bread or biscuits, mix the two in large bowl. Add sage, salt and pepper. Add onions, chopped fine. Add celery and boiled eggs. Stir thoroughly.
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Step 2Combine butter and broth. Stir enough broth mixture into breads to moisten and soften. Stir to a batter consistency,somewhat like muffins, not totally smooth or liquid, but dissolving the lumps. Add beaten eggs. Cover. Set aside 2-3 hours.
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Step 3Pour into baking pans which are well buttered. Bake at 350 degrees F.until set and turning light golden brown, about 25 minutes. Usually makes 1 big 10x15" pan full.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey
Category:
Other Breads
Category:
Dressings
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#cornbread
Keyword:
#stuffing
Method:
Bake
Culture:
Southern
Ingredient:
Bread
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