• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cornbread Stuffing

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 8 tb Unsalted butter
  • 2 md Onions; finely diced
  • 2 Celery stalks; finely sliced
  • 4 c Yellow cornmeal
  • 1 1/2 c All-purpose broth
  • -OR low-sodium chicken broth
  • 2 ts Salt
  • 2 ts Freshly ground black pepper
  • 2 tb Fresh thyme leaves; -=OR=-
  • 1 ts -Dried thyme
  • 2 tb Chopped fresh sage leaves
  • -=OR=-
  • 1 ts -Dried sage


MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion
and cook 5 minutes, stirring occasionally. Add the celery and continue to
cook, stirring occasionally, for 10 minutes. Remove from the heat and pour
into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage
and mix well. Remove the pot from the heat and scrape mixture into a large
mixing bowl. Place the mixing bowl, covered, in the refrigerator and
completely chill the stuffing before stuffing a bird or freezing. To
freeze, divide stuffing between 6 lidded plastic containers or airtight
freezer bags, label and place in freezer for up to 12 months. Defrost
overnight in the refrigerator or on the defrost setting of a microwave.

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