Reviews (1) Add Rating & Review 56 Ratings 5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0 Martha Stewart Member Rating: Unrated 11/19/2008 I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.
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Gallery Cornbread Stuffing Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Ingredients Ingredient Checklist 1 tablespoon canola oil 1 medium onion, finely diced 3 stalks celery, finely diced 1/3 cup diced liver (chicken or turkey) 6 cups coarsely crumbled cornbread 2 tablespoons chopped fresh sage (or 1 teaspoon dried) 3 cups hot reduced-sodium chicken broth Coarse salt and ground pepper 2 tablespoons butter, plus more for dish
Cook’s Notes Note: If making ahead, prepare stuffing through step 3; refrigerate, covered.
Gallery Cornbread Stuffing
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Gallery
Cornbread Stuffing
Cornbread Stuffing
Cornbread Stuffing
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 8
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 8
8
Ingredients
Ingredients
- 1 tablespoon canola oil 1 medium onion, finely diced 3 stalks celery, finely diced 1/3 cup diced liver (chicken or turkey) 6 cups coarsely crumbled cornbread 2 tablespoons chopped fresh sage (or 1 teaspoon dried) 3 cups hot reduced-sodium chicken broth Coarse salt and ground pepper 2 tablespoons butter, plus more for dish
Directions
Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
In a large bowl, combine onion mixture, cornbread, and sage.
Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.
Cook’s Notes Note: If making ahead, prepare stuffing through step 3; refrigerate, covered.
Cook’s Notes
Note: If making ahead, prepare stuffing through step 3; refrigerate, covered.
Reviews (1)
Add Rating & Review 56 Ratings 5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0
Martha Stewart Member Rating: Unrated 11/19/2008 I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.
Reviews (1)
Add Rating & Review 56 Ratings 5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0
Add Rating & Review
56 Ratings 5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0
56 Ratings 5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0
56 Ratings 5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0
5 star values: 9 4 star values: 9 3 star values: 27 2 star values: 11 1 star values: 0
Martha Stewart Member Rating: Unrated 11/19/2008 I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.Martha Stewart Member
Rating: Unrated 11/19/2008
I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.
Rating: Unrated
All Reviews for Cornbread Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornbread Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
