Real Southern Herbed Cornbread Stuffing

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those ‘secret’ recipes handed down from my grandmother’s grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Step: 1

Preheat the oven to 425 degrees F (220 degrees C).

Step: 2

Place crumbled cornbread into a large bowl.

Step: 3

Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.

Step: 4

Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Per Serving: 364 calories; protein 6.4g; carbohydrates 34.7g; fat 22.4g; cholesterol 72.9mg; sodium 1566.4mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .