Tag Archives: stuffing

Cornbread Stuffing


How boring and bland is the boxed stuff ? So why eat it? For years we tried to find a decent, pre-made, store bought version ( just to save time) and wound up having a great bird with great vegetables and awful stuffing.

After tweaking this recipe for years, we found that the key is to start with cornbread instead of regular bread. The result is so decilous, you will want to eat the stuffing on its own!  Cook some in the bird and some extra in a separate dish, you will be asked for more!

Try our very own sundried tomato and chile cornbread for extra zing, or buy it premade to save time.
Ingredients: for 8 to 10 servings

1 cornbread, crumbled
1 lb sausage of your choice, removed from its casing
1 granny apple, peeled and chopped
2 stalks of celery, finely chopped
1 cup of apple juice or cider
1 tsp ground clove
1 tsp cinnamon

Preheat oven to 350 degrees. Brown the sausage in a skillet, save the dripping for gravy. In a large bowl, combine the cornbread with the clove and cinnamon, add the apple, celery and the browned sausage. Mix in the apple juice , add a bit of water if too dry and place in oven proof container, or stuff in your bird.
Bake for 40 minutes, serve as a side. Enjoy!

Sun Dried Tomato & Chile Cornbread


Yes! we cooked it in a cans!  We also added a twist of unexpected flavor and color to the classic cornbread!  Try using different can sizes remembering to adjust the cooking time for each .

The recipe works well with one dried chile, add more for flare! The cornbread is delicious hot or cold. Enjoy with sweet cream and tomato jam.  If you have any leftovers, freeze and use as a base for stuffing.

Ingredients: (enough for a 10-inch iron skillet, or 2 12-oz cans)

1 cup all-purpose flour
1 cup yellow cornmeal
1/8 cup sugar
4 tsp baking powder
1 tsp salt
1 egg
1 cup milk
1/4 cup canola oil
10 sun dried tomatoes, chopped ( about 1/3 of a cup)
1 dry chile, chopped

Heat oven to 400 degrees. Grease the iron skillet (or the container of choice). In a large bowl, mix all the dry ingredients, including the tomatoes and the chile. In a medium bowl, beat the egg lightly and mix with the milk and oil. Add to dry ingredients, stir to blend thoroughly, till wet and dry portions mix.
Pour into greased pan and bake about 20 minutes.