Go Back
Print
Homemade Cornbread Stuffing
Author: Jackie
Ingredients
  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 and ½ cups milk
  • 1 tablespoon honey
  • 3 tablespoons unsalted butter , melted
  • For the Stuffing-
  • 2 tablespoons unsalted butter
  • 8 ounces ground pork sausage
  • ½ large onion , finely chopped
  • 2 stalks celery , cut in small dice
  • 2 garlic cloves , minced
  • 1 teaspoons rubbed sage
  • ½ teaspoon ground pepper
  • ¾ cup chopped chestnuts
  • 1 batch of cornbread , crumbled
  • 1 cup hot water mixed with 2 tablespoons [Better Than Bouillon® Roasted Chicken Base] (https://betterthanbouillon.com/products/product-detail.aspx?productid=10), dissolved
Instructions
  1. Preheat the oven to 400 degrees.
  2. Spray a 9 inch square baking pan with nonstick cooking spray.
  3. Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
  4. In a separate bowl, beat together the eggs, milk and honey.
  5. Whisk the cornmeal mixture into the liquid mixture.
  6. Stir in melted butter.
  7. Pour batter into pan and bake until a knife is inserted and comes out clean, about 40 minutes.
  8. Allow to cool completely. *This can be made up to two days ahead of time and stored in an air tight container.
  9. To make the stuffing, heat the olive oil (or oil and butter) over medium heat in a large pan.
  10. Add the onions, celery, and garlic and cook for 2-3 minutes.
  11. Add the sausage to the pan and using a spoon, break into small pieces. Cook for 4-5 minutes.
  12. Sprinkle in the sage and pepper to the pan and stir to combine.
  13. Transfer to a large bowl, add cornbread and chestnuts. Moisten as desired with Better Than Bouillon® Roasted Chicken Base stock.
  14. Stuff into turkey roulade or serve as a side. *If wanting to stuff into a whole turkey, double the cornbread and stuffing recipes.