Cornbread Stuffing
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Sage (minced fresh)2 tbsps
Thyme (minced fresh)2 tbsps
Parsley (minced fresh)1 tsp
Rosemary (minced fresh)2 large
Onion (finely diced)1 large
Egg (lightly beaten)3 cup
Whole MilkDirections:
1
Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined
2
Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat
3
Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes
4
Remove from the heat and let cool
5
Preheat the oven to 375 degree F
6
Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well
7
Place in a buttered 9-by-13-inch baking dish
8
Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes
9
Photograph by Steve Giralt