Carolyn Gracie's Cornbread Stuffing

Heads up: Carolyn's fried turkey is the perfect pairing for this recipe!

Ingredients

  • 16 oz (1 lb) cornbread (4 large cornbread muffins from your grocery store bakery would be fine)
  • 1 small yellow onion
  • 2 celery stalks
  • 2 carrots
  • 1 tablespoon each: rosemary, sage, thyme
  • 1 stick of butter
  • 3 cups chicken broth
  • 2 cups cream or half and half
  • Chicken broth
  • 2 cups cream or half-and-half
  • 2 eggs
  • Salt and pepper to taste

Preparation

Cut the cornbread into small cubes and let them sit out overnight to dry or pop them in a 350°F oven for about 10 minutes, turning half way through.

Place in large mixing bowl.

Sautee the onions, carrots, and celery with a stick of butter for about 15 minutes. Add the chopped thyme, rosemary, and sage.

Mix with cornbread.

Add 3 cups of broth, 2 cups of cream or half-and-half, 2 eggs, and salt and pepper.

Pour over the bread crumb mix.

Let it sit in refrigerator for an hour.

Turn into buttered baking pan. Bake for 30–40 min at 400°F.

Cook's Notes

"Our family's favorite side dish is my brother-in-law Tim's famous cornbread stuffing! It's so delicious, easy to prepare, and perfect for Thanksgiving dinner or anytime! Tim and my sister Suzanne are delighted to share their recipe with you. Enjoy!!" —Carolyn

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