Cornbread Stuffing
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
1 pan (8 x 8 size) baked cornbread
4 slices toasted bread
2 cups chopped celery
1 large diced onion
3 beaten eggs
1/4 cup melted butter
1 tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken (or vegetable) broth
1/4 cup additional broth when serving, if desired
Directions:
Bake the cornbread according to package directions (or make it by scratch). If you have a few days to let it go stale, do that. Otherwise, cut into slices and bake at 300 degrees F until toasty (along with your bread slices - about 30 minutes).
Chop up the onion and celery and toss together with the seasonings and melted butter. Beat eggs and stir into veggie mix.
Cut the cornbread and toasted bread into cubes, about 1/2 inch square. Toss the cubes of bread and cornbread well with the remaining ingredients. Pour in 2 cups of broth. Stir gingerly to combine. The cornbread will break up a bit, but try to keep a few pieces whole for texture. Place stuffing in crockpot. Cover and cook on HIGH for 2 hours. This can be on warmed successfully for up to 2 hours.
If you'd like a moister dressing, stir in another 1/4 cup of broth before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1604/Cornbread-Stuffing119464.shtml
Recipe ID: 90337
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