Thursday, January 20, 2011

Cornbread Stuffing for a Crowd

The holidays might not be the only time you need to make a big dinner. As your kids get older, you will find yourself with new members of the family to feed... so this recipe just might come in handy!

6 cups crumbled cornbread (buy it or make your own)
4 cups crumbled biscuits or toasted dry bread cubes
1/2 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped fresh parsley
2 tsp dried sage leaves
1/2 tsp dried thyme leaves
1/2 tsp pepper
4 cups chicken broth


Pre-heat the oven to 375 degrees.

You are going to need a 13x9 inch baking dish, so grab it and set aside. You are also going to need a large bowl. Might as well get that out at the same time.

Melt the 1/2 cup of butter in a large frying pan over medium-high heat and then saute the  onions and celery until they are tender. Stir occasionally to prevent sticking

Take your bowl, combine the onion mixture, crumbled cornbread and biscuits, the spices and the broth and  mix well.

Spray  the 13x9 inch pan that you put out earlier and then spoon in your cornbread .

Bake at 375 degrees for 45 to 50 minutes or until golden brown.

You should have plenty to serve with dinner as well as left-overs to use on top of turkey sandwiches.

1 comment: