Marvelous Recipes

When making corn bread stuffing, one 8×8-inch square pan of cornbread will yield about 9 cups of cornbread cubes.

After baking the cornbread, allow it to cool, cut into squares and cut the squares into cubes.

Cornbread cubes can be frozen until ready to use.

Cornbread stuffing is an excellent side with a variety of main dish meats. Try it with chicken, turkey or pork.

8 tablespoons (1 stick) butter or margarine
1-1/2 cups chopped celery
1 cup chopped onion, chopped
1 cup chicken broth
1/2 teaspoon crushed dried sage leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
9 cups (1/2-inch cubes) cornbread

1. In a 10 inch skillet over medium heat, melt butter. Add celery and onion and cook until crisp tender, about 2 minutes. Remove from heat.

2. In a large bowl, stir together the celery mixture and all remaining ingredients until well blended. Spoon into a 13×9-inch baking dish.*

3. Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Uncover and bake 15 minutes longer or until top is lightly browned. Makes 8-10 servings.

*Mixture  can also be used to stuff a 12 pound turkey.

Emily