Cornmeal Stuffing
Description
This is my mom's stuffing recipe and it's a real crowd-pleaser--moist and full of southern charm and flavors!
Ingredients
Instructions
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Pre-heat oven to 200*. Place 8-10 slices of bread on a baking sheet lined (or not) with aluminum foil or parchment paper for easy clean-up. Place in oven and check every 10-15 minutes. Flip the bread as it gets dried on the top. The bread should be dry enough to break into pieces, but not toasted. Adjust heat according to how hot your oven runs.
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While the bread is drying out, chop the celery and onions and put aside until ready to use.
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Assemble dry ingredients: corn meal, pepper, salt, sugar, poultry seasoning and dried parsley (if using).
Please note that these first three steps can and should be done the day before. The bread will be cooled and easier to handle the next day and doing this ahead of time will save you time on the big day.
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Pre-heat oven to 350* Before you begin cooking, crush the dried bread into small bits. Pour broth into a large Dutch oven and bring to a boil. Add pre-assembled dry ingredients and stir constantly until the mixture turns into corneal mush.
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Add celery, onions, dried bread bits and fresh parsley (if using). Add eggs and melted butter and mix thoroughly. Add additional water if necessary--the mixture should be fairly moist.
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Pour mixture into a pre-greased 9 x 13 casserole dish. Bake at 350 for 45 minutes to an hour, until a toothpick comes out clean.
Note
My mom always uses this recipe to stuff her turkeys. If you do that, just remember that it will add weight to your turkey and make sure to follow safety standards for cooking temperatures of both the turkey and the dressing!
