Looking for recipe for old fashioned cornbread stuffing?

This stuffing will NOT be going in the bird, but will be heated separately in a 13X9 pan. I'm looking for a recipe that uses real cornbread, but all tried and true versions are welcome!





Thanks for your help!Looking for recipe for old fashioned cornbread stuffing?
Okay - here it is. We tried it for the first time this year, and it was WONDERFUL.





1 pan day old cornbread, crumbled


1 16 oz pkg Pepperidge Farm Herb Seasoned Stuffing


1 sleeve saltine crackers





3 tbsp dried parsley flakes


2 tsp onion powder


2 tsp ground sage


2 tsp freshly ground black pepper


1 tsp salt


1 pack Herb Ox Chicken Boullion powder (or 2 tsp poultry seasoning)





2 medium to large yellow onions, diced


4 - 5 celery stalks, diced


1-1/2 cups chopped pecans





1 15 oz can evaporated milk


5 large eggs, beaten


1 26 oz can cream of chicken soup


1-1/2 32 oz boxes chicken stock (Swansons 33% reduced sodium or Emeril's All Natural)





In a skillet, saute onions and celery in 2 tbsp olive oil or 3 tbsp butter. Do not brown - only until vegetables are soft-tender, about 5-10 minutes. Set aside.





In a LARGE bowl or stockpot, combine all dry ingredients, including seasonings. Add onions and celery and mix well. Then add all wet ingredients - milk, eggs, soup and mix thoroughly.





Pour into prepared 13X9 casserole dish (sprayed with Pam). Bake at 350 degrees for 45 minutes. If you have any leftover put it in a separate pan and freeze for later.





This dish was really popular and went quickly. This actually works even better if you mix it all the day before and then bake it the day you serve it. Just store in the fridge overnight, then remove from the refrigerator and allow it to come to room temp for about 30 minutes or so. Bake as usual.





Enjoy!Looking for recipe for old fashioned cornbread stuffing?
Can't go wrong with Martha Stewart!





http://www.marthastewart.com/recipe/corn鈥?/a>





Happy Turkey Day!