Cornbread Stuffing

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Cornmeal

  Whole-grain, yellow

  ½ cup or 61g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken stock

  Soup, home-prepared

  5 cup or 1.2kg

• Butter

  Unsalted

  1 stick or 113g

• One Step Stuffing Garden Herb Mix

  Stuffing - Pepperidge Farm

  9 Serving or 900g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sage

  Spices, ground

  3 tbsp or 6g

• Pepper

  Spices, black

  2 tbsp or 13g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 cup, chopped or 160g

• Celery

  Raw

  1 cup chopped or 101g

• Green bell pepper

  Sweet, green, raw

  ½ cup, chopped or 75g

• Red bell pepper

  Sweet, raw

  ½ cup, chopped or 75g

• Garlic

  Raw

  3 cloves, minced or 9g

Directions

1. Cornbread Directions: Preheat oven to 400 degrees. Note: The cornbread recipe has to be made interdependently and baked off before it can be added to the dressing recipe. In a bowl combine 2 boxes of Jiffy Cornbread Mix, 1/2 cup yellow cornmeal, sugar, two eggs and 1 1/4 cup of whole milk. Mix well until all ingredients are combined and pour into a baking dish brushed with olive oil or melted butter. Bake for 15 – 20 minutes at 400 degrees or until a toothpick inserted into the center comes out clean. Allow cornbread to cool.
2. While the cornbread is baking, start chopping all of the veggies. This is going to be the most time-consuming part.
3. HOW TO MAKE THE PERFECT CORNBREAD DRESSING: Prep: Preheat oven to 350 degrees. Sauté onions, celery, green and red peppers using a 1 tbsp of Extra Virgin Olive Oil and 1 tbsp of unsalted butter, set aside. In a large deep pan pour Pepperidge Farm Stuffing mix, add sautéed vegetables and minced garlic. Once cornbread is cool enough to handle crumble cornbread into large 1- 1/2 diameter chunks and mix with a large wooden spoon until cornbread, stuffing mix and veggies are combined. Add all the seasonings to a small bowl and mix well then sprinkle mixture over stuffing mix. Start adding 1 cup of chicken broth at a time until mixture is moist but not too damp. You still want the chunky cornbread pieces. You do not want your cornbread pieces soggy and falling apart. Gently mix until mixture is even. Next, slice one stick of unsalted butter all over the stuffing until the butter is all gone (make sure to get butter into the corners of the pan where it gets all buttery and toasty, that’s my favorite part too). Bake in a preheated oven for 350 degrees for one hour. If cornbread dressing is browning too quickly place a sheet of aluminum foil over pan and continue baking.