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Cornbread Stuffing
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Try this delicious and foolproof recipe from Betty Crocker with a special someone.
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
Instructions:
  • Preheat the oven to 325°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 10-inch skillet, melt butter over medium heat. Sauté celery and onion in the butter for about 2 minutes until they are crisp-tender. Remove from heat.
  • Combine the celery mixture with the remaining ingredients in a large bowl, then transfer the mixture into a baking dish.
  • Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until hot.

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