CORNBREAD STUFFING

Cornbread Stuffing image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 10

Number Of Ingredients 8

Previous Next

Ingredients

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups cubed (1/2 inch) cornbread or soft bread
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Nutrition Facts : ServingSize 1 Serving

*** Explore more Cornbread Stuffing Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #stuffings-dressings #breads #side-dishes #vegetables #american #southern-united-states #easy #holiday-event #kid-friendly #winter #dietary #thanksgiving #seasonal #comfort-food #inexpensive #taste-mood #savory #number-of-servings #presentation #served-hot