How to Make Cornbread Stuffing
Make this cornbread dressing from scratch in a jiffy and add it to your Thanksgiving table to satisfy everyone's appetite.
Instructions
- Step 1: Preheat oven Preheat your oven to 350 degrees Fahrenheit, grease a 1 1/2 quart shallow baking dish with butter, and set it aside.
- TIP: Use a nonstick cooking spray as a healthy substitute for butter.
- Step 2: Sauté the garlic and only in the oil over medium heat.
- Step 3: Add liver Add the liver to the onion mixture and cook until it begins to brown, about four minutes.
- TIP: You can also substitute sausage for liver.
- Step 4: Combine ingredients Combine the onion mixture, sage, and cornbread in a large bowl. Then add the broth, salt, and pepper, and mix well.
- Step 5: Place in baking dish Place the stuffing into the prepared baking dish and bake for 40 to 45 minutes. Serve your stuffing and be thankful for this delicious recipe.
- FACT: The first Thanksgiving happened in 1621 in Plymouth.
You Will Need
- Butter
- 1 tbsp. canola oil
- 1 medium onion
- finely chopped
- 3 stalks celery
- finely chopped
- 1/3 c. chicken or turkey liver
- diced
- 2 tbsp. fresh sage
- chopped
- 6 c. coarsely crumbled cornbread
- 3 c. hot reduced-sodium chicken broth
- Pinch salt and pepper
- Nonstick cooking spray (optional)
- 1/3 c. sausage (optional)
