Do you still have any of that cornbread leftover from last week? Not a bit? Well, I guess we'll just have to whip up some more to turn into this delicious stuffing!
Corn Bread Stuffing:
Ingredients:
8 x 8 pan of baked cornbread
4 slices of toasted bread
2 cups celery, chopped
1 large yellow onion, diced
3 eggs, beaten
1/4 cup butter, melted
1 Tablespoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken or vegetable broth
Directions:
Bake the cornbread according to package directions. If you have a few days to let it go stale, do that. If not, cut it into slices and bake at 300 degrees until toasty (about 30 minutes). You can put your regular bread in at the same time.
While the cornbread is toasting, chop up the onion and celery. Put the pieces into your crockpot. Add the seasoning. Melt butter in the microwave, and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the crockpot.
Cut the cornbread and toasted bread into cubes, about 1/2 inch square. Toss the cubes of bread and cornbread well with the ingredients in the crockpot. Pour in 2 cups of broth. Stir gingerly to combine. The cornbread will break up, but try to keep a few pieces whole for texture.
Cook on high for 2 hours. If you’d like your dressing to be more moist than this, add a bit more broth before serving.
I'm considering making this for Thanksgiving this coming year but for now, I think it'd be delicious along side some grilled pork chops!
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