Soul Food Recipes And More

Soul food Cornbread stuffing?

ok, I would like to make cornbread stuffing this year for thanksgiving. My son’s grandmother used to make it every year and she is getting older in age. She can’t quite remember how to make it.

I have never seen the cornbread stuffing recipe used with kraft stuffing mix. But here’s mine. Maybe you can take some changes to the moisture and do a little doctoring to make it more like your own Grandma’s stuffing!! PS – I personally omit the celery from this recipe. So you can play with it a little. The key is to have the right consistency. Should be a bit gummy when you stuff the bird. You could omit some of the cornbread and seasoning to accomodate the kraft stuffing mix!

Classic Southern Cornbread Stuffing Recipe (for your holiday turkey)

•3/4 cups onion chopped fine
•1 1/2 cups of celery chopped (can use the leaves as well as stalks)
•1 cup butter (margarine can be used)
•9 cups cornbread cut in cubes or crumbled by hand
•2 tsp salt
•1/2 tsp pepper
•1 tsp sage (or more to taste)
•3/4 tsp thyme (also to taste)
Directions:

1.Melt butter in large skillet.

2.When butter is hot, stir in onions and celery and cook until tender and aromatic.

3.Add part of the cornbread to the butter mixture. Depending on the size of the skillet, aim for about 1/3 of the cornbread. Stir this in to coat and remove from heat immediately.

4.Pour your warm skillet mixture of butter and cornbread into a large mixing bowl.

5.Add the rest of the cornbread plus the salt, pepper, sage and thyme and stir well.

6.When you’re ready to stuff your turkey, simply spoon the cornbread stuffing inside. You should have plenty for a 12 to 14 pound turkey (a good size for baking).

This easy Southern stuffing recipe is excellent. It can also be dressed up with choppped giblets, sausage, chopped apples, chopped oysters or other basic dressing ingredients. Just reduce the cornbread by a cup or so and add your own favorite extras.