Mom's Thanksgiving Cornbread Stuffing

• Meat

  • 1 tsp Poultry seasoning

• Produce

  • 1 cup Celery
  • 4 cloves Garlic
  • 1 Onion
  • 1 tsp Sage, dried

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 2 cups Bread cubes
  • 4 cups Cornbread

• Dairy

  • 1/4 cup Butter

Found on wholeandheavenlyoven.com

Description

Ingredients

• 4 cups crumbled cornbread
• 2 cups bread cubes
• 1 onion
• 1 cup celery
• 4 cloves garlic
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 1/4 cup butter
• 1 medium onion, finely diced
• 1 cup finely diced celery
• 4 cloves garlic, minced
• 1/4 cup butter
• 1 teaspoon poultry seasoning
• 1 teaspoon ground sage
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 4 cups crumbled cornbread
• 2 cups dry cubed bread
• 3 cups chicken broth

Directions

• In a large saucepan over medium-high heat, saute onion, celery, and garlic in butter until just tender, about 5 minutes. Remove from heat and stir in seasonings.
• Place crumbled cornbread and bread in a large bowl and stir in onion mixture. Pour chicken broth over top and gently stir until stuffing is evenly moistened.
• Spread stuffing in a greased 9x13 pan. Bake covered at 375F 30-35 minutes then remove foil and bake an additional 10 minutes until top is slightly browned. Let stuffing cool 10 minutes then serve warm. Enjoy!

Nutrition