Description
This Homemade Cornbread Stuffing Recipe is delicious and an all-star recipe for any Thanksgiving table. Made with real cornbread and savory seasonings.
Ingredients
Scale
- 4 c. Self-Rising Cornmeal Mix
- ½ c. vegetable oil
- 2 large eggs
- 2 ⅔ c. milk
- 2 tbsp. Sugar
- 4 c. chicken broth
- ½ c. turkey drippings
- 2 tbsp. Olive oil
- 1 c. onions, chopped
- 2 garlic cloves, minced
- 1 c. celery, chopped
- ½ c. carrots, chopped
- 1 c. green pepper, chopped
- 5 tbsp. Butter, cubed
- 1 tsp. Dried sage
- 1 ½ tsp. Black coarse pepper
- 2 eggs, beaten
- Smoked paprika
Instructions
- Preheat oven to 350 Degrees and spray a 9X13 casserole dish with non-sticking spray.
- In a large bowl, mix the cornmeal mix, vegetable oil, 2 large eggs, milk, and sugar. Bake in the oven for 25-30 minutes or until center is baked and toothpick comes out clean. Once baked, set aside and allow to cool.
- Meanwhile, heat the olive oil on medium high heat in a large saute pan. Add the onions, celery, carrots, and green pepper. Cook until translucent, about 7-10 minutes. Next, add the garlic and cook for an additional 2-3 minutes. Break the cornbread into medium to large chunks. You can turn to a large bowl to mix or keep in the casserole dish. Pour in the chicken stock and turkey fat drippings and allow to sit to absorb the liquid, about 5 minutes.
- Add the veggies, sage, pepper, eggs, and cubed butter. Carefully stir to make sure all ingredients are blended evenly. Sprinkle the top of the stuffing with smoked paprika and place back in the oven for 20-25 minutes and serve.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dishes
