Homemade Cornrbread Stuffing
This is my Mother's Cornbread Stuffing recipe. This has always and will be my favorite stuffing in the whole wide world!
Ingredients
Method
- In a large skillet, heat olive oil over medium-high heat.
- Brown the sausage and break it up into crumbles/chunks while cooking.
- Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper.
- Cook until the vegetables are tender and stirring often, about 5 to 7 minutes.
- Remove the skillet from heat and stir in chicken broth.
- Stir in cranberries, rice, and pecans.
- Then add in the cornbread crumbles and stir to combine.
- You can either, place this into your turkey and cook with the turkey, or pour into a 8×8 baking dish and cover with foil. Bake for 15 minutes and 350F.
- Remove foil and bake until crisp, 15 to 20 minutes more.
Here is the recipe for the Buttermilk Cornbread.
Easy Buttermilk Cornbread
This is a great simple cornbread recipe. You can use this for making stuffing or just eating plain with butter or honey.
Ingredients
Equipment
Method
- Preheat oven to 450°F.
- Heat oil in an 8″ cast iron skillet for 5 minutes.
- Combine cornmeal, flour, baking powder and soda, salt in a medium sized mixing bowl. Make a well in the center of the mixture.
- Stir together buttermilk and egg in a small bowl, then add to dry ingredients, stirring just until everything is mixed.
- Carefully pour the batter into the hot skillet and bake for 20 minutes or until golden.
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