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Cornbread Stuffing

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    Everyday Food, November 2003
    • Prep Time 15 minutes
    • Total Time 1 hour 15 minutes
    • Yield Serves 8
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    Ingredients

    • 1 tablespoon canola oil
    • 1 medium onion, finely diced
    • 3 stalks celery, finely diced
    • 1/3 cup diced liver (chicken or turkey)
    • 6 cups coarsely crumbled cornbread
    • 2 tablespoons chopped fresh sage (or 1 teaspoon dried)
    • 3 cups hot reduced-sodium chicken broth
    • Coarse salt and ground pepper
    • 2 tablespoons butter, plus more for dish

    Directions

    1. Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
    2. In a large bowl, combine onion mixture, cornbread, and sage.
    3. Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
    4. Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

    Cook's Note

    Note: If making ahead, prepare stuffing through step 3; refrigerate, covered.

    Recipe Reviews

    • gailbunny
      19 Nov, 2008

      I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.

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