Grandma Helen's Cornbread Stuffing

By ClaudiaJan

ingredients: 1½ (8-inch square) pans corn bread4 slices Italian bread with sesame seeds, torn into very small pieces4 hard-boiled eggs (use just 2 of the whites), mashed1 tsp seasoned salt 1/4 tsp white pepper1 Tbsp chopped sage1 cup chopped parsley2 1/2 cups chopped celery 1 cup chopped Spanish onion3/4 cup (1 1/2 sticks) butter, divided 1 (14-oz) can chicken or turkey broth Save & Serve Home · Value Recipes · Savings Center
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At a glance:
Servings: 12

Active Time: 15 min

Total Time: 45 min


Key Tags:

cornbread italian bread eggs seasoned salt white pepper sage parsley spanish onion butter chicken broth

directions:
1. Crumble corn bread into a large bowl; combine with Italian bread pieces. Add mashed egg yolks and whites. Sprinkle with seasoned salt, white pepper, sage, and parsley. Toss gently to mix. Taste and adjust seasoning as needed. Set aside.

2. Sauté celery and onion in ½ cup butter until soft.

3. Add onion and celery to bread mixture and toss. Pour in most of broth and mix well. Add more if mixture seems dry.

4. Grease a 9-by-13-inch baking pan with 1 Tbsp butter. Transfer stuffing to pan. Lightly moisten with more broth if needed. Dot top with rest of butter.

5. Bake at 325°F for 30 to 40 minutes, until browned on top, or stuff in a turkey and cook until done.

Elizabeth's Tips:

•When my grandmother makes this stuffing, she tops it with little bits of butter, which then melt.
•Grandma Helen makes her corn bread with white cornmeal, not yellow.
•Mix wet and dry ingredients gently with your hands or a large fork to keep the stuffing light
•Serve the stuffing in a crystal bowl with a silver spoon. Set the bowl on top of a beautiful tablecloth.

Preparation

Step 1

directions:
1. Crumble corn bread into a large bowl; combine with Italian bread pieces. Add mashed egg yolks and whites. Sprinkle with seasoned salt, white pepper, sage, and parsley. Toss gently to mix. Taste and adjust seasoning as needed. Set aside.

2. Sauté celery and onion in ½ cup butter until soft.

3. Add onion and celery to bread mixture and toss. Pour in most of broth and mix well. Add more if mixture seems dry.

4. Grease a 9-by-13-inch baking pan with 1 Tbsp butter. Transfer stuffing to pan. Lightly moisten with more broth if needed. Dot top with rest of butter.

5. Bake at 325°F for 30 to 40 minutes, until browned on top, or stuff in a turkey and cook until done.

Elizabeth's Tips:

•When my grandmother makes this stuffing, she tops it with little bits of butter, which then melt.
•Grandma Helen makes her corn bread with white cornmeal, not yellow.
•Mix wet and dry ingredients gently with your hands or a large fork to keep the stuffing light
•Serve the stuffing in a crystal bowl with a silver spoon. Set the bowl on top of a beautiful tablecloth.