Do you have a recipe for the perfect cornbread stuffing?

Answer 1

Ingredients:
5 c. crumbled yellow cornbread
1 lb. sausage meat
2 c. onions, chopped
1 1/2 c. chopped celery stalks
2 c. fresh white bread crumbs,
slightly pressed down
2 eggs, lightly beaten
2 to 3 tbsp. sage
1/2 c. melted butter
Salt and pepper

Instructions:
Makes 2 1/2 quarts. Break sausage up and saute until gray. Scrape into mixing bowl, leaving fat in pan. Saute onions in fat 5 to 6 minutes until tender. Add celery and saute 2 minutes. Add bread crumbs and eggs. Season to taste, exaggerating the sage slightly. Fold in melted butter.

Enjoy
The Weekend Chef

Answer 2

Here's what I do (Sorry I don't have measurements)
The night before, make a pan of plain cornbread(you can make it from scratch, the Jiffy mix or buy some in the store bakery section).
When you are ready to make the stuffing, crumble the cornbread into fine pieces. Brown some sausage on the stove, and saute chopped onions, a little garlic. and some chopped celery. You can even saute them in the same pan as the sausage if desired.
Place the breadcrumbs in a large bowl and add the sausage, and the ingredients you just sauteed. Now add just a little chopped pimentos. Then add some poultry seasoning, or some sage, thyme, parsley(mostly sage though) and salt and pepper. Mix well then pour in some turkey broth(or chicken)-Enough to make it nice and moist. Stuff in the turkey or in a separate baking dish and cover with foil(to keep it moist). You only have to bake it long enough for it to warm it up really. Happy Thanksgiving!

Answer 3

DON'T YOU KNOW THERE IS NO SUCH THING. Everyone tends to like their family recipe I like mine

1) I don't like lumps, so everything is cut up extra fine
2) cornbread only, I cook my own, nothing boxed, no white bread added. yuck
3) pour on chicken/or turkey broth from the burkey or some you have bought.
4)add onions (I used dried, dehydrated ones I don't have to chop), celery power and celery seeds, (I dont like pieces of celery just the taste) poltry seasons for dressing.
5) a can of cream of chicken soup, large batch maybe 2 cans
6) 3 to 6 eggs, depending on how big a pan you are making.
7) salt and some pepper.
8) sometimes I stick in some hunks of turkey into the dressing
9) cook 350 for an hour or so. It will look like a cake when it is baking. Be sure it gets done to the middle. Small will maybe cook in 30 minutes and big pan like I cook could take 2 hours

I like it moist, everything finly chopped and very tasty..

Answer 4

I use stovetop stuffing for the best results each and every time

Answer 5

go marks n spencer xx

Answer 6

I don't, but Stove Top does!