Ingredients
Ingredients for Stuffing
- cornbread (recipe below)
- 4 tablespoons butter
- 1 small onion, diced
- 4 celery stalks, diced
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh thyme
- 1 cup low sodium chicken stock
- 2 large eggs, whisked
- 1/2 cup dried cranberries
Ingredients for Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, whisked
The Perfect Stuffed Turkey - Home & Family
DIRECTIONS:
STUFFING:
- Preheat oven to 350 F.
- Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
- In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
- Whisk the chicken broth and egg in a bowl until combined.
- Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
- Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
CORNBREAD:
- Preheat oven to 400 F.
- Combine the first 5 ingredients in a bowl.
- Whisk the milk, oil, and egg in another bowl.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.