and mashed potatoes and cranberry sauce and about 100 other dishes loading down the table, people eating till they groan, taking a nap and going back for more!!!This is the kind of cornbread stuffing I grew up with. I love the sage in it. I make my stuffing quite 'herby', there is no better aroma than the smell of a turkey and dressing baking in the oven. Use the store bought stuffing cubes and cornbread stuffing cubes, nobody will know ;-)
Recipe By : Sitara
Serving Size : 10 Preparation Time :0:30
Categories : Side Dishes Main Dishes
Poultry Holidays
Amount Measure Ingredient -- Preparation Method
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1 package stuffing cubes
1 package cornbread stuffing cubes
2 large onion -- diced small
4 or 5 large celery ribs -- diced small - use an equal amount to the diced onions
Herbs: I use rubbed sage, poultry seasoning, parsley, and sometimes I add marjoram -- to taste
1 stick butter - yes a whole stick !
4 large eggs -- beaten
4 cups chicken or turkey broth
1. Saute onion and celery in butter till softened, add herbs (if the stuffing cubes come with a seasoning packet, use it and adjust your seasonings accordingly) , and black pepper and stir mixture into stuffing cubes. Smell the stuffing. Does it smell 'sagey' enough?
2. Whisk eggs and chicken broth together. Add to stuffing until mix is moist but not soppy wet. Taste and adjust seasonings. Taste carefully for salt. If you used your own stock or broth you may need more salt. If you used a prepared broth it may have all the salt needed.
If you are going to bake it inside the bird, make the stuffing more dry. Stuff into bird at the last minute and use a thermometer to make sure the stuffing reaches a baked temperature of 165.
If you are going to bake it in a casserole dish, make the stuffing pretty wet. Put in a glass baking dish and
bake at 350 about an hour till firm and top is browned.