How do you make cornbread stuffing? is it any good?

Question

new cook here

ACTUALLY MATT, i'm from New York and had cornbread stuffing for the first time the other day and thought it was DELICIOUS, so no not all cornbread fans are southern!
keep your close minded opinions to yourself!

Answer 1

Stovetop makes a corn bread stuffing- its really simple.

If you want to find a recipe however, the site
www.allrecipes.com has some really great recipes for all of your cooking needs.

-EA

Answer 2

Very good! Follow the recipe and make a pan of cornbread and set it aside to cool.

Chop 1/2 cup onion and 1/2 cup bell pepper and saute in a tablespoon or so of oil until tender.

Crumble up your cornbread in a large bowl and add the onion, bell pepper and the oil they were cooked in and mix.

Shred up 2 or 3 pieces of stale bread and add them to the mix along with an egg.

Dissolve 4 chicken bullion cubes in 3 cups of hot water and slowly pour 1/2 over your cornbread mixture. This is where it gets tricky - you don't want it to thick or to runny. I add just enough liquid until the cornbread is totally mushy and juicy - do this a little at a time until the consistency is right.

Bake in a 350 degree oven for 30 minutes or until the top is crusty and the middle is done.

Enjoy!

Answer 3

It's fabulous!

Bake a batch of cornbread. Let cool enough to handle, crumble into chunks a big bowl.

Sautee an onion and 2-3 celery stalks, chopped, in a stick of butter. Add S&P to taste, saute until wilted. Add a tsp. of herbs de provence (spice asile) and some chopped fresh parsley. Pour this all into your cornbread bowl. Stir to toss. Add a can or two of chicen broth or stock. Toss gently; you don't want the cornbread becoming mush!

Pour into a greased casserole and bake for about 30-40 min. at 350ºF.

Other stuff you can add is garlic to the onions (to be sauteed), green onion tops, diced mushrooms, crumbled cooked breakfast sausage, and a tad of ground sage, if you like that spice. (I do not, so I leave it out.)

Answer 4

1 med. chopped onion
3/4 c. chopped celery
2 inch piece regular sausage
1/2 stick butter
2 c. turkey stock or water and bouillon cubes
7 oz. pkg. Pepperidge Farm stuffing mix
1/2 pan crumbled cornbread (Jiffy mix)
1 c. stock

Brown onion, celery, sausage in 1/2 stick butter. Add 2 cups stock, then stuffing mix, then 1/2 pan crumbled cornbread. Place into heavy pan sprayed with Pam. Pour 1 cup stock over. (Can make to here and refrigerate.) Bake at 350 degrees covered for 30 minutes. Uncover and bake 30 minutes more.

DELICIOUS!!!

Answer 5

I just saw that on the cooking channel. I recall that they said it's better not to let the stuffing be in the turkey for a long time because of the bacteria build up.

You don't have to make corn bread either, just use packaged corn bread and mix in it various ingredients like salt, pepper, onions, and "stuff" like that.

But, go to www.food.com and do a search for "cornbread stuffing." It looked really good but at the same time, very easy to make.

Answer 6

no its awesome
Deluxe Cornbread Stuffing recipe
6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter or margarine
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1 3/4 to 2 1/4 cups chicken broth

In a large bowl, combine bread, pecans and seasonings; set aside.

In a large skillet, cook and crumble sausage until browned; remove with a slotted spoon to drain on paper towels.

Add butter to drippings; sauté apples, celery and onion until tender. Add to bread mixture. Stir in sausage and enough broth to moisten. Spoon into a greased 3-quart baking dish; cover and bake at 350 degrees F for 45 minutes.

Uncover and bake for 10 minutes. Or use to stuff a turkey; bake according to recipe.

Yields 10 to 12 servings (about 11 cups).

Answer 7

you need to buy corn bread stuffing in a bag its too late to to make corn bread by scratch it take a couple day to dry it out you can try it though then you put 2 eggs,chopped celery.chopped onions,chicken broth and bake it in 350 tell its goldern on top

Answer 8

cornbread stuffing sucks more than anything...just stick with turkey stuffing...no one actually likes corn bread stuffing but people who live in like arkansas and those southern states...i even lived there and everyone but me and my family liked it...disgusting tho...just stik with turkey stuffing