When having poultry for dinner, is there really a better side dish to have than stuffing? Cornbread stuffing can be one of the greatest complimentary dishes to a poultry dinner, if it is done properly. Here is a recipe that will help raise your cooking skills to legendary proportions (at least among your family).
Around our home, when we have turkey, chicken, or some other kind of poultry for dinner, we invariably include a side of cornbread stuffing. Often we will decide to have the poultry, simply as an excuse to be able to have the stuffing. Surprisingly, cornbread stuffing is exceptionally easy to make.
- 7 cups crumbled cornbread
- 4 cups dried white breadcrumbs
- 8 tablespoons butter
- 2 large onions finely chopped
- 2 cups chopped celery
- 5 cups chicken stock
- 2 cups diced cooked poultry (chicken, turkey, duck, etc.)
- 1 teaspoon crumbled sage
- 1 teaspoon crumbled marjoram
- 1 1/2 teaspoon crumbled thyme
- 1/2 teaspoon chopped rosemary
- 3 beaten eggs
- 1 teaspoon salt
- Pepper to taste
- Greased 9-inch by 13-inch baking pan
- Preheat oven. Before you begin cooking everything, you will need to preheat your oven. This will allow the oven time to warm up to the proper temperature, and actually shorten the overall cooking time, and ensure that the stuffing is cooked evenly and completely. Set the oven to 375 degrees Fahrenheit.
- Mix bread. Mix the cornbread and white bread crumbs. If the breadcrumbs crumble even more, do not worry; this is normal for dried bread. Thoroughly mix the breadcrumbs by hand in a large metal mixing bowl. Once mixed, set the breadcrumbs to the side.
- Sauté. In a medium to large saucepan, begin heating up your butter. Once the butter has melted, begin adding the onions and celery. Slowly sauté the onions over medium heat, until complete. You will know that you are complete when the onions and celery begin to be transparent, this should only take about 5 minutes. However, you will want to be careful that you do not excessively brown the vegetables (some browning will be unavoidable, but too much can make the stuffing taste a little off). Once finished, remove from heat and set aside.
- Heat up chicken stock. Begin heating up your chicken stock. You do not want to heat the stock up to a boil, but rather just under it. This will allow the ingredients to combine in a more efficient manner. Remember: Do not boil! If the stock begins to boil, immediately remove from heat and allow it to cool down before proceeding.
- Combine ingredients. Begin adding the seasonings to the breadcrumbs; be sure to mix the breadcrumbs thoroughly after adding the seasonings. Once the seasonings have been added begin to slowly add the celery, onions, and poultry mixing the crumbs and vegetables at the same time. After you have added the vegetables and meat, it is time to add the eggs and chicken stock. Slowly add the eggs and stock, being sure that you are thoroughly coating and mixing all of the ingredients. Once you have completely mixed everything, it is time to begin bake.
- Bake. Evenly spread the stuffing around into a greased 9-inch by 13-inch baking pan. Place the baking pan into the preheated oven, and allow the stuffing to cook completely. This will take roughly 35 to 40 minutes. Remove the stuffing from the oven when finished, and add pepper if necessary.
Serve the stuffing (or dressing) alongside your poultry dish as a side. This recipe serves four people with no problem, and even allows some for some leftovers for later. Enjoy!