Corn Bread Stuffing Recipe
Cornbread stuffing is a meaty stuffing prepared with sausage meat and cornmeal. Herbed and made with added eggs and milk for a moist stuffing, the cornbread stuffing recipe can be used for poultry or other meats of choice.
Ingredients
| L 1/2 cups corn meal | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Baking powder | 4 Teaspoon | |
| Eggs | 2 | |
| Milk | 2 Cup (16 tbs) | |
| 4 tablespoons bacon drippings | ||
| Sausage meat | 1 pound | |
| 4 medium onions, chopped fine | ||
| 4 stalks celery, chopped fine | ||
| Dried sage | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
To make the corn bread: Grease two 9 inch square pans.
Sift the corn meal, flour, sugar, salt, and baking powder together into a mixing bowl, then stir in lightly beaten eggs, milk, and bacon drippings until well mixed.
Spread in baking pans and bake in a preheated 450° oven for 30 minutes.
Cool, then crumble.
To make the stuffing: Fry the sausage meat over a low heat until lightly browned, then break it in pieces with a fork.
Add the crumbled corn bread and mix together.
Remove from heat.
Cook the chopped onions in a little bacon fat until limp.
Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well.
Makes enough stuffing for a 12 to 15 pound turkey.
Sift the corn meal, flour, sugar, salt, and baking powder together into a mixing bowl, then stir in lightly beaten eggs, milk, and bacon drippings until well mixed.
Spread in baking pans and bake in a preheated 450° oven for 30 minutes.
Cool, then crumble.
To make the stuffing: Fry the sausage meat over a low heat until lightly browned, then break it in pieces with a fork.
Add the crumbled corn bread and mix together.
Remove from heat.
Cook the chopped onions in a little bacon fat until limp.
Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well.
Makes enough stuffing for a 12 to 15 pound turkey.
Chef
