Paula Deen's Thanksgiving Feast

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Southern cornbread stuffing
Alan Richardson

Southern Cornbread Stuffing

Makes 6 to 8 servings
Prep time: 30 minutes
Total time: 1 hour 30 minutes

Ingredients
Olive oil, for baking dish
1 8-inch round cornbread or 6 standard muffins, crumbled
7 slices oven-dried white bread, cubed
1 sleeve saltine crackers, crumbled
1/2 cup (1 stick) butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (optional)
1 tablespoon poultry seasoning (optional)
5 large eggs, beaten

Directions
1. Heat oven to 350 degrees F. and place rack in center. Lightly oil a large baking dish.
2. In a large bowl, combine cornbread, white bread, and crackers; set aside.
3. In a large skillet, melt butter over medium heat. Add celery and onion; saute until softened, 5 to 10 minutes. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage, and poultry seasoning (if using). Add eggs and combine well.
4. Pour stuffing into prepared baking dish and bake until lightly browned, about 45 minutes.

Nutrition facts per serving (based on 6 servings):
Calories: 675
Total fat: 35g
Saturated fat: 13g
Sodium: 1,706mg
Carbohydrate: 71g
Calcium: 176mg
Cholesterol: 252mg
Protein: 23g
Fiber: 2g

Click here for the inside scoop on Thanksgiving at the Deen house


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