31. Cornbread Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
32. Ham-Cornbread Make Cornbread Stuffing (No. 31) with chopped scallions instead of onions. Use ham broth and add 2 cups shredded stewed ham hock or country ham with the bread.
33. Creole Cornbread Make Cornbread Stuffing (No. 31) and cook 1 green pepper and a pinch of cayenne with the onions. Add 1 1/2 cups each sliced okra and cooked wild rice with the broth.
34. Cornbread-Sausage Make Cornbread Stuffing (No. 31) but cook 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables.
35. Mustard-Ham Make Cornbread Stuffing (No. 31) but cook 1 pound diced ham in
6 tablespoons butter before adding the vegetables. Use rosemary instead of sage. Add 1/4 cup whole-grain mustard with the broth.
36. Crab Make Cornbread Stuffing (No. 31) but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables, including 1 chopped green pepper and 1/2 teaspoon Old Bay. Add 1 pound crabmeat with the bread.
37. Spicy Bacon Make Cornbread Stuffing (No. 31) but cook 1/2 pound diced bacon in 6 tablespoons butter before adding the vegetables, including 1 sliced jalapeno. Add 2 cups diced pepper- jack cheese with the bread.
38. Southwestern Make Cornbread Stuffing (No. 31), cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.
Get the recipe
39. Pear-Bacon Make Cornbread Stuffing (No. 31) but cook 1/2 pound diced bacon in
6 tablespoons butter before adding the vegetables, including 2 chopped pears and 3/4 cup dates.
40. Spinach-Sausage Make Cornbread Stuffing (No. 31) but cook 1 pound crumbled sausage in 6 tablespoons butter before adding the vegetables. Add 4 cups chopped spinach with the broth. Toss in 1/3 cup each pine nuts and grated parmesan with the bread.
Get the recipe
.