Cornbread stuffing
Try this Cornbread stuffing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 2 eggs
- 1 tsp dried parsley
- 1 tsp dried thyme
- dash of salt & pepper
- 1 cup diced onion i used red onion
- 4 celery stalks diced
- 1 pre-made cornbread stuffing (linked in the opening
- 2.5 cups chicken broth
- 2 tsp dried sage
- Carbohydrate 2.39308223176895 g
- Cholesterol 230.98 mg
- Fat 46.4332215924172 g
- Fiber 0.279754575412561 g
- Protein 58.0080095165895 g
- Saturated Fat 13.3670889521486 g
- Serving Size 1 1 Serving (343g)
- Sodium 241.114780363356 mg
- Sugar 2.11332765635638 g
- Trans Fat 3.94362507921016 g
- Calories 674 calories
Make your cornbread recipe the day before if you can, leave uncovered overnight.Preheat oven to 300F and spray a large cookie sheet with some non stick spray. Cut your cornbread into 1 inch cubes and spread on cookie sheet, bake in the oven for 10 minutes, let cool. Increase temperature of the oven to 375F.Meanwhile, in a large bowl whisk your eggs and add in broth. Mix in onions, celery and seasonings. Once the cornbread cubes have cooled very gently fold into your broth mix.Place stuffing in a sprayed 9x13 casserole dish and bake for 40 minutes (make sure oven is set to 375F)Remove from oven and serve. Makes 10- 6oz servings. Stuffing will freeze well.
