Along with making so many turkeys over the years that I’ve lost count, I’ve made a lot of stuffing including Cornbread Stuffing. And, I’ve tried different stuffing recipes, including making Cornbread Stuffing completely from scratch (making cornbread, cutting it up, toasting it, then making stuffing by adding the rest of the ingredients). But, in the end, this stuffing recipe remains my family’s favorite and when I serve something different, they are polite, but disappointed.
So, I ask you, why fix it if in ain’t broke?
So, here’s my family’s favorite Cornbread Stuffing, which when doubled, makes enough for a 20+ pound turkey:
- Gather your ingredients to make Cornbread Stuffing.
- Peel and chop one yellow onion for the Cornbread Stuffing.
- Chop about 4 stalks of celery for the Cornbread Stuffing.
- Pour 1 tablespoon of the melted butter into a non-stick frying pan.
- Added chopped celery and onion to frying pan.
- Saute celery and onion over medium-high heat until translucent.
- Place 2 sticks of butter in a microwave-safe dish.
- Melt the butter on high for 30 seconds to a minute (depends on your microwave).
- Chop walnuts
- Core and chop apples for the Cornbread Stuffing.
- Pour Cornbread Stuffing mix into large bowl. Add cooked celery and onions, apples and walnuts.
- Stir to combine.
- Add remaining melted butter to stuffing and stir to combine.
- Add chicken broth to Cornbread Stuffing and stir to combine. The reason this broth looks so pale is because it is homemade broth and not out of a can or box. I use store-bought broth all the time; I just happened to have a small supply of homemade broth leftover and decided to use it.
- Spray a 9″ x 13″ baking dish or some other similar size baking dish with non-stick spray. I used my Misto.
- Add Cornbread Stuffing to baking dish and cover with foil. Bake in preheated 350 degree oven for 30 minutes. Remove foil and cook another 10 to 15 minutes for a crispy topping.
- Cornbread Stuffing – delicious and crispy and ready-to-eat!
Here’s the recipe:
- 1 - 12 ounce box of Mrs. Cubbison's Stuffin' Seasoned Corn Bread
- 2 apples, cored and stem removed, and chopped
- 1 large yellow onion, peeled and chopped
- 4 stalks of celery, chopped
- 1 cup walnuts, chopped
- 1 cup of butter, melted
- 1 cup of chicken broth
- Preheat oven to 350 degrees F.
- Melt butter in microwave (in microwave-safe dish) for 30 seconds to 1 minute.
- Pour 1 tablespoon melted butter into a saute' pan.
- Add chopped onions and celery and saute' on medium-high heat until translucent.
- In large mixing bowl, add stuffing mix, chopped apples, walnuts and cooked onions and celery.
- Stir to combine.
- Add remaining melted butter and stir to combine.
- Add chicken broth and stir to combine.
- Grease a 9" x 13" baking dish with butter or non-stick cooking spray.
- Add stuffing to greased baking dish.
- Cover with foil.
- Bake in preheated oven for 30 minutes.
- Carefully remove foil and bake 10 to 15 minutes longer until top of casserole is slightly browned and crunchy.
(other Thanksgiving side dish recipes)
- Classic Creamy Mashed Potatoes
- Parsley, Sage, Rosemary and Thyme Stuffing
- Spinach Casserole
- Homemade Turkey Gravy