No Thanksgiving, Christmas or Holiday meal is complete without stuffing. Stuffing is arguably the best part of the meal and the best part of leftovers. This year I mixed things up and made a delicious Cornbread Stuffing and I think I may have converted to cornbread stuffing fully. This stuffing is moist, flavorful and fairly easy to make. You'll love this for your next holiday meal.
What's the difference between cornbread stuffing and cornbread dressing
In essence both cornbread stuffing and cornbread dressing are the same, however they differ in preparation. As the name would imply cornbread stuffing is usually stuffed into the cavity of a turkey, chicken or whichever protein you prefer. Cornbread dressing is made separately in a pan in the oven. Both methods are delicious and neither will disappoint. For this recipe I made my cornbread stuffing in a pan (though technically that means it's cornbread dressing!)
How to dry bread for stuffing
To make the best stuffing you need to use stale bread. This is so that it does not turn to mush when you make stuffing and holds it's integrity. To dry the bread, first cut into 1 inch cubes and spread across a baking sheet. Leave out in the open to dry for 1-2 days or until stiff and firm. You can use any type of bread for stuffing, but for this recipe I used a white bread and cornbread. The white bread dried a bit faster than the cornbread, so I left the cornbread out to dry a bit longer. Alternatively you can dry these out in the oven at a very low temp for a few hours to speed things up.
How to avoid soggy stuffing
Soggy stuffing is the worst and does not taste as good as a perfectly mixed version. However there are a few things that you can do to avoid soggy stuffing.
- Ensure your bread is dried properly
- Add liquid in intervals, not all at once
- Cook uncovered longer if you notice it's soggy
- Mix in additional dried bread
make it a meal
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- 1 Pound White Bread Cubed and dried
- 1 Pound Cornbread Cubed and dried
- ½ Cup Butter
- 1 Onion Diced
- 4 Stalks Celery Diced
- 1 Tbsp Rosemary Chopped
- 1 Tbsp Thyme Chopped
- 4-5 Cups Chicken Broth
- preheat oven to 375
- In a large pan, cook celery and onion in butter over medium heat until softened.
- In a large bowl combine dried breads, onion mixture and seasonings. Stir in chicken broth until bread is just moistened. Transfer stuffing mixture to a greased baking dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove aluminum foil and bake for an additional 15 minutes or until top layer is golden brown. Let cool, serve and enjoy!
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