Photo: Old-Fashioned Cornbread Stuffing Recipe
Ingredients
- 2 cups crumbled cornbread
- 1 cup toasted croutons; use sourdough day old bread
- 2 tablespoons crumbled sage
- 1 teaspoon chopped thyme
- 1/2 teaspoon salt/cayenne pepper
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 cup chopped celery
- 1 egg
- 1 teaspoon flour, optional
- 1 cup chicken stock
- 1/2 cup chopped pecans
- 1 cup chopped shiitakes
- 1 cup pecans
- 1 cup cranberries
- Raisins, optional
- Dash ground cardamom
- Dash curry powder
- Dash cumin powder
- Dash turmeric powder
Directions
Preheat oven to 355 degrees F.
Mix all ingredients together in a large bowl. Put mixed ingredients in a 9 by 4-inch loaf pan. Bake for 45 minutes.
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By Trouble70
on November 22, 2012
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It was so very colorful! The pickiest eater at the table was the only one that didn't like it. He is not very adventurous in his eating. The other 3 of us enjoyed it! It will definitely be a keeper. I omitted the mushrooms, but loved the cranberries in it! Bursting with flavor!
By shock399
on November 17, 2011
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I have been making this since it came out. --just decided today to write about it ---
If you have picky eaters just make a simple dressing for them and then make this and encourage them to try this one and they will be hooked. I do all the cooking in my house and my wife is the pickiest eater in the universe and she loves it.. Thanks food network and thanks Bobby.
By TStory
Henderson, NV
on December 09, 2010
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Peggy thank you so much for such a truly authentic cornbread dressing recipe. I did not add the fruit and nuts "too many picky eaters!" LOL! I chose to add chopped giblets. Adding the curry, cardamom, and turmeric and Emeril's essence brought out smells and flavors that were unimaginable! I intend to make this dressing again, because there were no leftovers and I did not get enough! My dad who doesn't like poultry raved about this dressing and this Thanksgiving asked for some turkey! Bobby thank you for finding Peggy Dillard Toone!
Read all 6 reviews