Rating: 3.29 stars
56 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 0

This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner. 

Everyday Food, November 2003

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Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large bowl, combine onion mixture, cornbread, and sage.

  • Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.

  • Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

Cook's Notes

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

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Reviews (1)

56 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 0
Rating: Unrated
11/19/2008
I add sauteed mushrooms to the onion. Also, cut up chestnuts (from a jar) give it a good crunch and sweetness.