Cornbread Stuffing

I'm so excited to taste a bit of this stuffing tomorrow. As I posted earlier in the week, I always make cranberry/pecan stuffing. Well this year I ventured over to PW's kitchen and found a cornbread stuffing recipe that I thought I would give a try. I started it tonight. I baked the cornbread and cut up the french bread its drying as we speak. So tomorrow I get to mix all of this wonderful bread up into some yummy stuffing. Now Joe isn't too happy about this stuffing but I keep telling him you will love it. He isn't really crazy about cornbread but I know he will like it.lol.. Well her is the recipe and don't forget its not mine its PW's.




Ingredients

* 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)
* 1 loaf French Bread, Somewhat Crusty
* 1 stick Butter
* 1 whole Medium Onion, Diced
* 2 cups Celery, Chopped
* 4 cups Low Sodium Chicken Broth
* ¼ cups Fresh Parsley, Chopped
* ½ teaspoons Dried Basil
* 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
* ½ teaspoons Thyme
* Salt To Taste

Preparation Instructions

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.