Corn Bread Stuffing
a classic cornbread stuffing, sweet from the corn and savory from the bread. This goes well with sausage or stuffed inside the bird and cooked inside the bird
Servings: 6
Calories: 263kcal
Ingredients
- 1/2 lb of cubed bread toast in the oven at 250 for 15 – 20 minutes until dry and toasty
- 8 oz. of Cubed Corn Bread or corn muffins
- 2 each stalks celery peeled cut, small dice, see knife cuts
- 1 each small onion peeled cut, small dice, see knife cuts
- 2 tsp. poultry seasoning
- 1 tbsp stick butter salted or unsalted
- ⅛ tsp Salt
- ⅛ tsp pepper
- 1 cup Chicken Stock
Instructions
- In skillet melt butter and sautee onions and celery until tender
- Add toasted bread cubes, toss together
- Add slowly chicken stock until desired consistency. (some like “flaky” stuffing utilizing less stock, some like it more densely moist., go with your preference)
- Bake in a casserole dish at 350 for 30 – 40 minutes
Nutrition
Serving: 4oz | Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 544mg | Potassium: 174mg | Fiber: 3g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg