Cornbread Stuffing-this is it!

By LisaMK

This is Grandma Helen's cornbread stuffing from Elizabeth Mitchell. I added pecans, herbes de provence and plan to add sausage crumbles. Very tasty and not chunky.

Ingredients

• Follow recipe for Cornbread- Quaker white cornmeal (makes enough for this recipe)
• 4 slices italian bread with sesame seeds, torn into very small pieces
• 4 hard-boiled eggs (but just use 2 of the whites), mashed or cut up in small pieces
• 1 tsp herbes de provence
• 1/4 tsp white pepper
• 1 tbsp chopped sage
• 1 cup chopped parsley
• 2 1/2 cups chopped celery
• 1 cup chopped spanish onion
• 3/4 cup (1 1/2 sticks) butter, divided
• 1 (14 oz) can chicken or turkey broth

Details

Servings 12
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

1. Crumble corn bread into large bowl; combine w/italian bread pieces. Add mashed egg yolks and whites.
Sprinkle w/herbes de provence, white pepper, sage and parsley.
Toss gently to mix.
Taste and adjust seasoning as needed.
Set aside.
2. Saute celery and onion in 1/2 cup butter until soft.
3. Add onion and celery to bread mixture and toss.
4.Grease a 9 by 13 inch baking pan w/ 1 tbsp butter.
Transfer stuffing to pan. Lightly moisten w/more broth if needed. Dot top w/rest of butter.
5. Bake at 325 degrees F for 30 to 40 minutes, until browned on top and cook until done.