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Cornbread Stuffing

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 10

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love. MORE + LESS -

Ingredients

1/2
cup butter or margarine
3
medium celery stalks, chopped (1 1/2 cups)
3/4
cup chopped onion
9
cups cubed (1/2 inch) cornbread or soft bread
1 1/2
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/8
teaspoon pepper

Steps

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  • 1
    Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • 3
    In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
  • 4
    Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Expert Tips

  • One 8-inch square pan of baked cornbread will yield about 9 cups of cornbread cubes.
  • You can make the stuffing up to 4 hours ahead. Cover and refrigerate until it's time to bake. Add 5 to 10 minutes to the bake time since the stuffing will be cold.
  • This recipe makes enough to stuff a 12-lb turkey. Wait to add the stuffing until just before roasting the turkey.

Nutrition Information

No nutrition information available for this recipe

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