Sunday, November 25, 2012

Corn Bread Stuffing

I got introduced to corn bread stuffing last year when my Dad made it for Thanksgiving.
This year, I googled around to find a similar recipe to use this year and settled on this one.
I don't like the idea of stuffing a turkey, something about it touching raw meat just doesn't sit right.
It is perfect -- so delicious and dangerous!

1 pan of cornbread (I used Penguin boxed mix)
1 loaf of crusty French bread
1 stick butter
1 medium white onion, diced
2C celery, chopped
4C chicken broth
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary

  1. Chop the corn bread and French bread into cubes, spread them out on a baking sheet to dry out for about 24 hours.
  2. Preheat oven to 350 degrees.
  3. Grease 9x13 baking dish.
  4. In a large skillet over medium heat, melt butter.
  5. After butter is melted, add the onion and celery to the skillet and cook until the onions are almost translucent.
  6. Add chicken broth and bring to a boil.
  7. Add basil, thyme, and rosemary and stir until combined.
  8. Place bread chunks into a large bowl and mix them up a little bit.
  9. Ladle broth mixture into bread bowl, tossing lightly as you go.
  10. Place into baking dish and bake for 25-30 minutes until brown on top.
  11. Enjoy! 

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