Easy Cornbread Stuffing
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
In this traditional South American stuffing, Paula Deen uses toasted white bread, saltine crackers, and cornbread crumbs cooked with creamy buttermilk for a unique flavor and texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Stuffing for stuffing
- 2 cups chopped celery
- 1 large onion, chopped
- 1 tsp sage (optional)
- 1 tbsp. seasonings for poultry (optional)
- Freshly ground black pepper
- 1 teaspoon of salt
- 5 beaten eggs
- 7 cups chicken broth
- 7 slices of oven-dried white bread
- Cornbread, see recipe below
- 1 pack of saltine crackers
- 8 tablespoons butter
Cornbread
- 1 cup self-rising cornmeal
- 1/2 cup self-raising wheat flour
- 3/4 cup sour milk
- 2 eggs
- 2 tablespoons of vegetable oil
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Recipes with similar ingredients: white bread, cornbread, crackers, poultry seasoning, eggs, premium flour, sour milk, celery, onions, sage, turkey
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a large bowl, combine crumbled cornbread, toasted white bread, and saltine crackers.
In a large skillet over medium heat, melt the butter. Add the celery and onion and sauté until translucent, about 5-10 minutes.
Pour the vegetable mixture over the cornbread mixture. Add the broth, stir well, taste, and adjust the seasoning with salt and pepper, sage, and poultry seasoning. Add the beaten eggs and stir well. Reserve 2 heaping tablespoons of this mixture for gravy.
Pour the mixture into a greased pan and bake until the sauce is set, about 45 minutes. Serve with the turkey, removing the stuffing after cooking, as a side dish.Self-rising cornbread
Preheat oven to 180°C.
Combine all ingredients and mix well. Pour the batter into a greased shallow baking dish. Bake in the oven for about 20-25 minutes. Remove from the oven and let cool.
To serve, cut into squares of desired size and serve with butter. Yield: 6-8 servings.
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