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Old Fashioned Cornbread Stuffing

chef.cristian's picture
Ingredients
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onions 1⁄3 Cup (4.8 tbs)
  Snipped fresh parsley 2 Tablespoon
  Ground sage 1 1⁄2 Teaspoon
  Unseasoned cornbread dressing cubes 2 4⁄5 Cup (44.8 tbs)
  Defatted chicken broth 1 1⁄2 Cup (24 tbs)
Directions

Preheat the oven to 350°.
Lightly spray a medium skillet with no-stick spray.
Add the celery, mushrooms and onions.
Cook and stir over medium heat until tender.
Stir in the parsley and sage.
Lightly spray a 1 1/2- to 2-quart casserole with no-stick spray.
Place the cornbread in the casserole.
Then add the onion mixture.
Drizzle with 1 cup of the broth.
Gently toss.
If necessary, drizzle with enough of the remaining 1/2 cup of broth to moisten the bread; gently toss to mix well.
Bake, uncovered, for 30 to 40 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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