I have to admit. This was my first. I made it months and months and months ago. Like a dork, I forgot to write down how much cornbread I had used in the recipe and haven’t been able to post it. Like an even bigger dork, I didn’t notice that I had taken a photo of my measuring cup full of cornbread. 4 cups, right there in the picture.
Though I prefer stuffing made with French bread, the French bread being the thing I’m supposed to be making right now for my Thanksgiving stuffing while I sit blogging, I do love cornbread stuffing. It just doesn’t belong in my Thanksgiving turkey. For those who are die hards, I thought it would be a good time to post the recipe I came up with to go along with a roast chicken I made those months and months and months ago.
I usually make Sweet Southern Cornbread for my family. We don’t like the dry corn pone stuff. It’s way too sweet for a stuffing though, since it’s more like a yellow cake. For this recipe I used one right off the back of my self-rising corn meal bag. It was ideal. So dry it could hardly be eaten without slatherings of butter, almost tasteless and lacking any sweetness whatsoever. It made a very good stuffing but the rest went into Raspberry Cornbread Pudding, which was born out of necessity. It was either create a dish with all of that dry cornbread or toss it to the chickens. I would have thrown the pudding to them if my boys hadn’t liked it so much.
3 T rendered lard or bacon drippings
1 clove of garlic, minced
1 1/2 c. celery, small dice
2 c. yellow onions, small dice
4 c. cornbread, crumbled
1/2 tsp. salt
1/2 tsp. dried parsley
1/2 tsp. dried sage
3 c. chicken stock
Salt and Pepper to taste
Heat oven to 350 degrees F.
Saute garlic in fat until translucent. Add onion and sweat. Add celery and cook until translucent.
Season with salt and herbs. Add one cup stock. Simmer slowly for ten minutes or so. Add cornbread.
Stir in remaining stock. Season to taste. Spoon into a casserole dish and bake for one hour.