Tuesday, November 29, 2011

Cornbread Sourdough Stuffing

Well, I hope you've missed me as much as I've missed being here with you in my absence.  And boy have I missed sharing my recipes and what I'm up to with you too.   I hope everyone had a wonderful Thanksgiving.  We did!  We spent the first four days in Disneyland with my brother and his family then we were off to my parents house in Scottsdale, Arizona.  We had a wonderful time and made some awesome food, which I will be sharing some of the recipes with you today.

Here is a little background for my stuffing recipe.  I have been married to my wonderful husband for 21-1/2 years now and when I met him I found out that he had always had cornbread stuffing because his grandparents and parents had come from Texas and that's the way they make it in Texas.  My mom had always made bread stuffing so I decided to give it a try and loved it so much that I have been making my stuffing with cornbread ever since.

Here's the thing......I like to try new twists on recipes and my hubby doesn't.  He always says "why did you change the recipe?  I liked it just the way it was."  Well, if it was up to him, we would eat the same 7 - 10 meals and never have anything new.  So me being me and doing what I want to anyway, I decided about three weeks ago to try something new with my stuffing recipe and I LOVED IT!  I made a blended recipe of cornbread and sourdough, with all the same ingredients as always.  The verdict.....He wanted to know why I changed the stuffing recipe and likes the plain cornbread one better, but I like the new one better and beings as I'm the cook in the house guess who gets their way???  I do hope you'll try this recipe too, even if you have one you love.  Please let me know what you think.

Here's what you need:

1 box cornbread mix, plus the ingredients to make it (I used Krusteaz Honey Cornbread) made and cubed
1 stick butter, unsalted
8 oz sourdough or french baguette, cubed (I use a wonderful baguette style french bread I find at Target in the produce section sealed in plastic)
1 yellow onion, diced
3 stalks celery, diced
2 eggs, beaten
2 cups chicken stock
2 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper

First make the cornbread and set aside.  The day before is even better because it will have a chance to dry out a bit.

Preheat oven to 375 degrees.  Cube all the bread and cornbread and place in a large mixing bowl.  Set aside.

In a medium skillet saute the onion and celery in 1/2 a stick (1/4 cup) butter until starting to soften, about 10 minutes on med-low.  Remove from heat and add to the bread cubes.
Pour the chicken stock over the bread cubes and mix well.  Add the rest of the butter (melted), the eggs, and the seasonings and mix well.  The mixture will be very wet looking (This keeps it moist)  Taste to check the seasonings (unless you are pregnant, because there are raw eggs in it).  It should taste perfect at this stage and will have the same flavor when it has finished cooking.
Pour the mixture into a 9 x 13 or a 2 qt dish and bake for 45 minutes or until done.  The stuffing should be nice and toasty looking when done.
Yum, Yum, Yum.....Did I say Yum?  I've made this three times in the last three weeks and I'm not tired of it yet!

Serves 8 - 10



Here's the handy printable - Cornbread sourdough stuffing

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