When I was in high school, my home economics teacher gave me (and everyone else) a recipe for stuffing. Over the years, I have made a few substitutions and added/removed a few things to make it my own. Now, my cornbread stuffing is a family holiday staple. Please feel free to try and make it your own!
Ginger's Cornbread Stuffing
Preheat oven to 425 degrees
1 tablespoon celery seed (my hubby hates celery) or 1 1/2 cups chopped celery
1 cup chopped onion
1 tablespoon butter - to sauté vegetables
1 cup butter, melted
9 cups cornbread crumbs (made ahead of time, cooled, and crumbled)
1 1/2 teaspoon salt
1 1/2 teaspoon sage
1 teaspoon thyme
1 tablespoon rosemary (you can use less but I love rosemary)
1/2 teaspoon black pepper
2 cans chicken broth (or feel free to make your own)
1 ( 12 oz.) can evaporated milk
- Saute your raw vegetables in frying pan over medium heat. Remove, and allow to cool. Starting with your dry ingredients first, combine all other ingredients in a large bowl. Add sautéed vegetables to mixture.
- Pour mixture into a large rectangular baking dish or into 2 square baking dishes.
- Bake for 45 - 55 minutes (time will vary according to your oven). Stuffing should look golden brown on top and be set in the middle.
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