Cornbread Stuffing Recipe

Posted by admin on November 29th, 2009

I’ve seen a lot of recipes for cornbread stuffing but none can touch this one for flavor and texture. I didn’t compare it to the 194,000 hits that Google returned when I typed in the exact words cornbread stuffing recipe, but I’m sure it beats whatever’s out there. Give it a try for a different stuffing experience.

We’ve enjoyed this recipe for over 20 years and proudly serve it at most of our large family celebrations. Besides the unique flavor the grated carrots and the orange juice give, this recipe makes a bunch of stuffing! You can cut the ingredients in half if you don’t want to make stuffing for 10 guests. Why not make it all and enjoy the leftovers

Ingredients:
½ cup olive oil
4 large Vidalia onions (chopped)
½ cup sweet butter
6 celery stalks (chopped)
8 medium carrots (shredded coarsely)
½ cup white wine
1 can cream of celery soup (cream of asparagus works well too)
4 cups vegetable broth
1 cup orange juice
½ cup lemon juice
1 cup green onions (chopped)
1 teaspoon dried sage
2 teaspoons sea salt
1 teaspoon fresh ground pepper (more if you love pepper)
2 boxes seasoned cornbread stuffing

Directions:
Preheat oven to 325 degree F. Heat olive oil in a large pan on medium heat. Add the onions and cook for about 10 minutes or until onions are translucent. Add the butter, celery, carrots and wine and cook for another 6 – 7 minutes. Set aside.

In a large bowl, combine the soup, broth, juice, green onions, sage, salt and pepper. Mix well. Add cooked vegetables to this mixture, stir a couple of times to incorporate and then add the packaged cornbread stuffing. Stir the stuffing in gently or it can all turn to mush. If that happens, not to worry. It will still taste good but the texture will be different than intended.

Carefully spoon this mixture into two large baking pans (I told you this makes a bunch of stuffing!). If only using half of the ingredients, you can get by with a 2.8 liter Corning Ware baking dish and cover. In any case, cover baking pans with aluminum foil and bake for 45 – 50 minutes.
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