Wednesday, February 2, 2011

Chicken... a wonderful reason to eat stuffing!

So, this week I am roasting a chicken. In reality it's because I have been craving some cornbread stuffing... so the chicken is just an excuse. This has become one of my favorite recipes and now is a "must have" at my family's Thanksgiving table. It's a tiny bit sweet and a whole lot of tasty. It also makes a ton of stuffing, so be prepared!

Cornbread Stuffing (adapted from Pioneer Woman)
  • 1 whole Pan Of Cornbread (I use Jiffy because I like the sweetness)
  • 1 loaf French Bread
  • 1 stick Butter
  • 1 whole Medium Onion, Diced
  • 2 cups Celery, Chopped
  • 4 cups Low Sodium Chicken Broth
  • Dried parsley to taste
  • Dried sage to taste
- Chop up the cornbread and french bread into one inch cubes and allow to dry for about a day.

- Add one stick of butter into a large skillet. When it’s melted add the onion and celery and cook for a few minutes until the vegetables are tender.

-Add 4 cups of chicken broth and bring to a boil. Add some of the dried parsley and some of the sage.

-Place the bread crumbs into a large bowl and ladle in the broth/vege mixtures. Add enough broth into the bread crumbs to make it moist, but not too watery.

-Add more parsley and sage to taste.

-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.

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