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- Preparing Time: 1 hour and 20 minutes
- Total Time: -
- Served Person: 12
- 1 tablespoon salt
- 1 cup butter
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 tablespoons chopped fresh thyme
- 1 cup finely chopped apple
- 1 tablespoon chopped fresh marjoram
- 12 cups crumbled cornbread
- 4 cups turkey broth, or as needed
- Carbohydrate 34.7
- Cholesterol 73
- Fat 22.4
- Protein 6.4
- Sodium 1566
- Calories 364 calories;
Preheat the oven to 425 degrees F (220 degrees C). Place crumbled cornbread into a large bowl. Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan. Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.
