AllenOK
New member
It took me over a year to perfect this recipe, mainly because I only roasted a chicken once, maybe twice a month, and then, only in the Winter. Enjoy.
Allen’s Cornbread Stuffing
Yields: 6 servings
~ 4 c cornbread
2 T vegetable oil
½ c diced onions
½ c diced celery
Giblets from the bird, finely chopped, optional
1 t minced garlic
1 t salt
1 t ground black pepper
1 t thyme
1 t sage
1 c chicken stock
2 eggs, beaten
NOTE: Use an 10” cast iron skillet for this one, and you can actually bake the dressing in the same pan as you sauté the vegetables in.
Heat a pan over high heat. Add the oil. Reduce heat to medium, and add the onions, celery, giblets (if desired), garlic, salt, pepper, thyme, and sage. Sauté until onions are soft, transparent, and lightly caramelized. While this is cooking, crumble the cornbread into a large mixing bowl. When the onions are lightly browned, add the onion mixture to the bowl with the crumbled cornbread and stir. Add the chicken stock and mix thoroughly. The mixture should be fairly wet. Add the egg and mix thoroughly. Press the mixture firmly into a baking dish (or use the cast iron skillet). Bake at 350°F for one hour.
Allen’s Cornbread Stuffing
Yields: 6 servings
~ 4 c cornbread
2 T vegetable oil
½ c diced onions
½ c diced celery
Giblets from the bird, finely chopped, optional
1 t minced garlic
1 t salt
1 t ground black pepper
1 t thyme
1 t sage
1 c chicken stock
2 eggs, beaten
NOTE: Use an 10” cast iron skillet for this one, and you can actually bake the dressing in the same pan as you sauté the vegetables in.
Heat a pan over high heat. Add the oil. Reduce heat to medium, and add the onions, celery, giblets (if desired), garlic, salt, pepper, thyme, and sage. Sauté until onions are soft, transparent, and lightly caramelized. While this is cooking, crumble the cornbread into a large mixing bowl. When the onions are lightly browned, add the onion mixture to the bowl with the crumbled cornbread and stir. Add the chicken stock and mix thoroughly. The mixture should be fairly wet. Add the egg and mix thoroughly. Press the mixture firmly into a baking dish (or use the cast iron skillet). Bake at 350°F for one hour.
