Cornbread Stuffing



6 servings



8 tbsp. unsalted butter
2 md. onions, finely diced
2 celery stalks, finely sliced
4 cups yellow cornmeal
1-1/2 cup all-purpose broth or
low-sodium chicken broth
2 tsp. salt
2 tsp. black pepper, freshly ground
2 tbsp. fresh thyme leaves or
1 tsp. dried thyme
2 tbsp. fresh sage leaves, chopped or
1 tsp. dried sage


Melt the butter in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave.

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