Saturday, January 14, 2012

Saturday Share: Mama's Southern Cornbread Stuffing Recipe

Before my mother passed away, I ALWAYS looked forward to eating her cornbread stuffing on Thanksgiving and Christmas and just about any other time that it would grace her table. I sat and watched her make it sometimes but of course, she never wrote down the recipe. So this Christmas, I decided to make a version of it and was SO happy with the results that I wanted to share the recipe here. If you decide to make it, let me know what you think!

- 1/2 cup finely chopped celery (make sure to squeeze out water before measuring)
- 1/2 cup finely chopped onion
- 4 tbsp butter
- 1 package of Martha White Sweet Cornbread mix (check package for additional ingredients)
- 2 tbsp chicken seasoning
- 1 tbsp sage
- 2 cup Pepperidge Farm Herb Stuffing (cubed)
- 32 oz chicken broth
- 3 large eggs
- Non stick spray

1. Prepare the cornbread mix as outlined on the package.
2. Preheat oven to 350 degrees.
3. Melt 1 tbsp of butter in a medium heat skillet and cook the celery and onions until soft (approx. 10 minutes).
4. Break up the prepared Martha White Sweet Cornbread in a large bowl.
5. To this bowl, add the chicken seasoning, sage, Pepperidge Farm Herb Stuffing, and chicken broth. Mix until blended.
6. Melt the remaining 3 tbsp of butter and add to the mixture. Mix
7. Beat the three large eggs and add them to the mixture. Mix
8. Spray a square/oval baking dish (2 to 3 quart or 8 in. sq. are best) and add the mixture to the dish.
9. Bake uncovered for 60 minutes. Top should be golden brown and an inserted knife should come back clean.


Towards the Horzon said...

Looks really good!

Handmade Mama said...

Angela, it is so good and even better with turkey gravy!!!! LMK if you decide to try it!

Towards the Horzon said...

OK :)

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