Easy Way To Make Cornbread Stuffing
Easy Way To Make Cornbread Stuffing.Soups, Stews, and Beans. Like chili, soups, stews, and beans all have warm, wealthy sauces wherein you may dip your cornbread. During bloodless wintry weather months, those hearty dishes (and a hearty cornbread) are notable. Food Network’s The Pioneer Womanis on board with the cornbread and beans mixtureCornbread Stuffing
.Total: 1 hr 25 min
Level: Easy
Prep: 25 min
Cook: 1 hr
Yield: 8 to ten servings (plus greater herb butter)
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the baking dish
three tablespoons minced fresh sage
2 tablespoons minced clean thyme
2 tablespoons minced clean parsley
1 teaspoon minced clean rosemary
Kosher salt and freshly floor pepper
For the stuffing:
2 huge onions, finely diced
three celery stalks, finely diced
nine cups cubed cornbread (selfmade or shop-offered)
1 big egg, lightly crushed
1 cup low-sodium hen broth
3/four cup whole milk
Easy Way To Make Cornbread Stuffing
Directions
Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and a pair of teaspoons pepper in a small bowl till well blended.
Make the stuffing: Melt half of cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring sometimes, until translucent, 10 to 15 minutes. Remove from the warmth and allow cool.
Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, fowl broth, milk and 3/4 teaspoon every salt and pepper in a massive bowl; blend properly. Place in a buttered nine-by means of-thirteen-inch baking dish. Cover with foil and bake 30 minutes; cast off the foil and bake until golden brown, about 20 more minutes.
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