Rosemary Cornbread Stuffing

食材

Rosemary Cornbread (Recipe on Umami)

1/2 stick of butter

1 cup sliced celery

1 cup sliced onions

1 1/2 tsp salt

1 tsp freshly ground black pepper

1 tsp rubbed sage

1 package of cornbread dressing mix (I usually use the Stove Top Brand)

3 cans of chicken broth (you probably don't need all 3 it's not an exact amount)

步驟

Dice/ Crumble baked and cooled Rosemary Cornbread. Spread on baking sheet with sides. Bake at 375 convection for about 10 to 15 minutes or until browned and crusty.

While cornbread is browning - in a sauce pan on medium heat, melt butter and add celery and onions. Saute for a few minutes till translucent.

In a large bowl add toasted cornbread, celery & onions, salt, pepper, sage, & stuffing mix (including the seasoning packet if it has one). Mix together. Add 1 can of chicken broth and mix. Add more chicken broth until the mixture is moist and all the bread and cubes from the stuffing mix are wet and moist.

Pour into a greased baking dish.

At this stage you can cover it well with seran wrap and freeze it for up to 3 months. When you want to bake it just add about 30 minutes to bake time.

If not freezing, do not cover baking dish and place in a 325 degree convection oven and bake for about 30 minutes, until golden brown on top.