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
2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs
2 cups milk
4 tablespoons bacon drippings
1 pound sausage meat
4 medium onions, chopped fine
4 stalks celery, chopped fine
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon salt
Dash pepper
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.
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