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Paula Deen Cornbread Stuffing Recipe

Paula Deen Cornbread Stuffing Recipe

Do you love holiday meals? This Paula Deen Cornbread Stuffing Recipe is the best. It is a warm and savory side dish. Many people enjoy this Paula Deen Cornbread Stuffing Recipe.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pan CORNBREAD
  • 7 slices WHITE BREAD
  • 1 sleeve SALTINE CRACKERS
  • 8 tbsp BUTTER
  • 2 cups CELERY
  • 1 large ONION
  • 7 cups CHICKEN STOCK
  • 1 tsp SALT
  • 1/2 tsp BLACK PEPPER
  • 1 tsp SAGE
  • 1 tbsp POULTRY SEASONING
  • 7 large EGGS
  • 3/4 cup BUTTERMILK
  • 2 tbsp VEGETABLE OIL
  • 1 cup CORNMEAL
  • 1/2 cup FLOUR

Instructions
 

Step 1:

  • Preheat your oven to 350 degrees today. Grease your baking dish with some soft butter. This stops the stuffing from sticking later.

Step 2:

  • Make your cornbread in a small pan first. Mix cornmeal, flour, buttermilk, oil, and two eggs. Bake it until it is golden brown.

Step 3:

  • Let the fresh cornbread cool down completely. Crumble it into a very large bowl now. Add the dried white bread and crackers.

Step 4:

  • Chop your celery and onion into small bits. Make sure the pieces are almost the same. This helps them cook at the same time.

Step 5:

  • Melt your butter in the large skillet now. Use medium heat so the butter stays yellow. Do not let the butter burn at all.

Step 6:

  • Add the celery and onion to the pan. Cook them until they are very soft. This usually takes about five or ten minutes.

Step 7:

  • Pour the cooked veggies over the bread crumbs. Use a spoon to scrape all the butter. The butter adds a lot of flavor here.

Step 8:

  • Pour in the chicken stock very slowly now. Stir the mixture until it is quite wet. It should feel like a thick, heavy soup.

Step 9:

  • Add your salt, pepper, and the holiday spices. Stir in the sage and the poultry seasoning. Taste the mix before you add the eggs.

Step 10:

  • Beat the remaining five eggs in a bowl. Pour the eggs into the large bread mixture. Stir well so the eggs are spread out.

Step 11:

  • Pour the mixture into your greased baking dish. Spread it out so the top is flat. Make sure the corners are filled up well.

Step 12:

  • Bake the stuffing for forty-five to sixty minutes. Wait until the top is very golden brown. It should feel firm to the touch now.

Notes

  • Dry your white bread in the oven first.
  • Use low-sodium stock to control the salt level.
  • Crumble the crackers with your hands very lightly.
  • Do not overmix the bread once you add liquid.
  • Taste the mixture before adding the raw eggs.
  • You can use a box of jiffy cornbread.
  • Add some cooked sausage for a meatier flavor.
  • Make the cornbread one day before you start.
Keyword Paula Deen Cornbread Stuffing Recipe