Taste Tested Tuesday: Savory Cornbread Stuffing

08Dec

Taste Tested Tuesday: Savory Cornbread Stuffing

Posted by Andrea

I’m hosting Christmas dinner this year, so over the weekend I finalized my menu. On Saturday as I was flipping through my recipe file, I pulled out the recipe for the Savory Cornbread Stuffing I’ll be serving this year.

I love to eat stuffing but I admit my experience with making stuffing had been limited to the convenient stovetop variety. However last year, I discovered a stuffing recipe, adapted it to suit our pantry’s contents and our family’s taste buds, and served it during Christmas dinner.

After tasting the stuffing that day, my eighty-four year grandmother said to me, “Andrea, this is some of the best stuffing I’ve ever had.” Now my grandmother has savored well over 150 Thanksgiving and Christmas dinners, yet her granddaughter’s stuffing was “some of the best” she’d “ever had!” When a recipe receives a compliment from the family matriarch, an experienced cook, it’s a keeper to me!

If you’re a fan of stuffing, I highly recommend this recipe. It tastes a bit more work than the stuffing you’re probably used to, but I can assure you, it’s well worth the preparation time.

Savory Cornbread Stuffing
4 (8.5 ounce) packages Jiffy cornbread mix
4 tablespoons butter
2 cups celery, chopped
2 cups onion, chopped
1(14.5 ounce) can chicken broth
2 (10.5 ounce) cans cream of chicken soup, undiluted
3 large eggs, beaten
3 teaspoons poultry seasoning
2 teaspoons garlic powder
1 teaspoon pepper

Prepare cornbread according to directions on package. Cool and crumble.

Preheat oven to 350 degrees. Heat butter over medium heat. Add celery and onions and sauté until tender (about 5 minutes).

Combine celery, onion, cornbread crumbs, and remaining ingredients in a large bowl. Spoon lightly into a greased 13×9 inch baking dish. Bake for 1 hour or until a knife inserted in center comes out clean.