Classic Southern Cornbread Stuffing is a traditional American recipe (from the American South) for a classic stuffing made from a blend of cornbread, onions, celery and butter that is typically served as a dressing for the Thanksgiving turkey. The full recipe is presented here and I hope you enjoy this classic American version of: Classic Southern Cornbread Stuffing.
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Ingredients:
90g onions, finely chopped
180g celery, chopped (use the leaves and stalks)
200g butter
850g cornbread (either cut into cubes or crumbled by hand)
2 tsp salt
1/2 tsp freshly-ground black pepper
1 tsp dried sage, crumbled (or to taste)
3/4 tsp fresh thyme, finely chopped
Method:
Melt the butter in a large frying pan, and when hot add the onions and celery and fry gently for about 8 minutes, or until soft but not coloured. Add about 1/3 of the cornbread to the pan and sir to coat in the butter before taking off the heat.
Now pour the contents of the pan into a large bowl then stir in the remaining cornbread along with the salt, pepper, sage and thyme. Stir thoroughly to combine then, when ready to roast your turkey use this mixture to stuff the neck and body cavities of the bird. This recipe will provide enough for up to a 7kg bird.
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