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Homemade Cornbread Stuffing

keithsnow's picture
Chef Keith Snow is going to show us a really great stuffing or called dressing. We don’t put it inside the bird; we cook it on the side. This one is a twist on a traditional southern stuffing.
  Corn bread 1
  Cremini mushroom dressing 1 Tablespoon
  Celery 1 Tablespoon
  Onion 1
  Red pepper 1 (Organic)
  Sausages 1 Cup (16 tbs) (Sweet Italian And Spicy Italian Sausages)
  Apple 1
  Sherry 1 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Sage 3 1⁄2 Tablespoon (Use Fresh)
  Butter 1 Tablespoon
  Salt To Taste
  Pepper 1

Take a wide heavy duty pan and take extra virgin olive oil.

Now take some fresh celery and add it to the pan.

Take 1 ½ cup organic onion, 1 cup organic celery and 1 organic red pepper diced up. Throw them all in the pan.

Add kosher salt black pepper, stir that through.

Now we are going to add whole sausages. There are 2 types of sausages one is sweet Italian sausage and other is spicy Italian sausage. You can mince this if you want to.

Cook the sausage and vegetables until they are soft and nice. It will take a few minutes.

After the vegetables are cooked, add an apple. Remove the skin and make small pieces.

Cook the apple for 5 minutes.

Remove the mixture from the pan and keep in a bowl.

Reheat the pan, add some extra virgin olive oil and in goes the cremini mushrooms. Add little salt, freshly crushed pepper.

Let these cook and sauté for about 8-10 minutes.

Now you need to deglaze the pan by adding sherry. Turn off the flame and add sherry. Scrape the bottom of the pan and let it boil to bring out the flavor.

Add the mushrooms to the rest of the dressing mixture.

Chop some fresh sage. Add about 3 ½ tbsp of it to the dressing.

Break the red corn bread and put them right into the dressing. Start some initial combining.

Now we are going to add some low sodium chicken broth about 2 cups broth. We are also going to season it, so add black pepper, a little more kosher salt, mix this well and put it in a rimmed baking container.

Put that in oven at 350 degrees for about 40 minutes until they are very hot and the corn bread softens up and all the ingredients mixes up.

And this is the best stuffing we have ever tried.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party
Corn, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Turkish Shepherd'S Salad
A cinch to make and mouthwateringly delicious, cornbread stuffing is one dish that is hard to resist. The sweetness of corm combined with a slew of other lip-smacking ingredients gives this stuffing its personality. Just follow the recipe instructions as presented by Chef Keith Snow and get tossing.

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Average: 3.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 132 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 23.1 mg7.7%

Sodium 382.5 mg15.9%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.8 g7%

Sugars 5.1 g

Protein 4 g8.5%

Vitamin A 22.6% Vitamin C 53.6%

Calcium 1.5% Iron 2.8%

*Based on a 2000 Calorie diet

Homemade Cornbread Stuffing Recipe Video, Turkish Shepherd'S Salad