Cornbread Stuffing

Just in time for Thanksgiving!  We're going camping with the whole family this Thanksgiving, so we're getting a head start on some of the cooking.  This stuffing recipe is a family favorite.  No, it’s not low-calorie.  I guess you could substitute a couple of items and make it more so, but it just wouldn’t make the kitchen smell so good, and that’s important at Thanksgiving!  This recipe serves a lot . . . we had 16 people at our last Thanksgiving get-together, and only had a little leftover.  Oh, and my real camera is packed "somewhere" for the trip, so I apologize ahead of time for the phone pics.  It's the best I could do today!

Cornbread stuffing, before baking.

 Ingredients

2 large pans of cornbread (I usually use Jiffy Mix - 4 boxes - but a double recipe if making from scratch)

4 eggs (for the cornbread)

1 1/2 cup milk (for the cornbread)

1 whole loaf of sliced white bread, torn into medium sized pieces

2 large onions (chopped)

1 whole package of celery, chopped (with some tops)

1 cup of chopped fresh parsley

1 cup of chopped fresh sage

3 to 4 sticks of butter (yes, 3 to 4 sticks!)

salt & pepper to taste

Chicken or turkey broth (if you’re making turkey gravy you can use the same broth, or use vegetable broth)

 

Directions

·        Prepare the cornbread with eggs and milk as directed and let cool after baking

·        Melt the butter in a large, deep skillet

·        Add the parsley, onion, parsley, sage, salt & pepper (I use a lot of pepper, very little salt)

·        Saute the veggies until the onion and celery are really tender (at least one hour)

·        Place the torn white bread slices into a large bowl

·        Add the cornbread to the bowl and crumble/tear it into medium pieces

·        Pour the butter/celery/onion mix over the bread and mix together well

·        Pour about 2 cups of broth over the dressing and mix well again

·        Bake covered at about 300° for about half an hour (just to get well heated)

·        Serve hot with turkey and your favorite Thanksgiving sides.  Enjoy!