Southern Cornbread Stuffing

Swish and Lick

  • 1 pan cornbread
  • 1-2 onions finely chopped
  • 2 cloves minced garlic
  • 1/2 TSP parsley
  • 1 TSP poultry seasoning
  • salt and pepper to taste
  • 2 eggs
  • 1/2 cup butter
  • 2 cups chicken broth

For dutch oven preheat oven to 250
If you are in a hurry do the less slow cooked by preheating the oven to 350

In a large bowl brake up cornbread, add all dry ingredients.

In separate bowl whisk together chicken broth, eggs, and butter.

Poor over dry ingredients and stir until corn bread is well coated. Poor into Dutch oven or crock pot.

Now you have some choices!
In dutch oven cook for 1-2 hours on 250
cook 30-40 min on 350
cook 1-2 hours on low in crock pot.

View original post

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s