Corn Bread Thanksgiving Stuffing
Serves 6 Difficulty: Easy Time: 50 minutes
Ingredients
- 1 (16-ounce) package corn bread mix
- 2 tablespoons unsalted butter
- 3 stalks celery, chopped
- 1 yellow onion, diced
- 2 cups chicken stock
- 2 tablespoons dried sage
- Salt and pepper, to taste
Directions
- Make the cornbread according to instructions on the box. Once cornbread is finished cooking, set aside to cool.
- Preheat griddle to medium heat. Place butter onto the griddle and let melt. Layer the onions and celery over the butter and cook for 5-7 minutes or until vegetables are soft.
- Add the cornbread directly to the griddle top. Use metal spatulas to roughly chop the cornbread and mix it with the vegetables.
- Ladle the chicken stock over the cornbread, ½ cup at a time, until the stock is fully absorbed.
- Sprinkle the sage, salt, and pepper over the stuffing. Continue to cook until stuffing starts to brown and is no longer soggy.