This is a complete experimental recipe gone RIGHT.
It started like this. My sister made a TON of cornbread muffins for a dinner she helped serve. She had anticipated serving 100 apparently, and only served 25. Oh my gosh the amount of muffins she had leftover, was hilarious. Anyway she called me and asked if I could do anything with them. I thought to myself, "self, you have never even attempted cornbread stuffing, this is the perfect opportunity". I said, YES, and so this muffin makeover began!
When I tell you it was an experiment, it really was. I wanted to go with my instinct and see how close I could hit it on the head. When I say "it" I mean, MY perception of what cornbread stuffing should be. I used only half of the muffins, so I could tweak a new batch if needed. Let's just say, those muffins got used on a second batch alright, just like the first!
The ONLY thing I would do different, is make sure I had plenty of turkey gravy for the top!!!
The mixture, prebaked, is going to be very soupy, that is OK, that is perfect! Just go with it and be rewarded with a bowl of warm, flavorful stuffing! I think this will get added to my Thanksgiving table!
4 cups crumbled cornbread
3 cups chicken stock
1/2 to 1 tsp poultry seasoning
1 carrot, grated
2 ribs of celery, chopped
1 small onion, diced
1 tsp parsley
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350 degrees F. In a large bowl combine ALL ingredients well. The mixture will be fairly soupy. Pour into a greased 9x9 baking dish and bake for 50-60 minutes until firm to the touch. If you oven temp is off, or you use a little different sized baking dish, this time will vary. When your cornbread is firm, it is done. If you use a 9x13, I would suggest about 40-45 minutes of baking. This is just dressing, you will know when it is ready. The smell is INCREDIBLE, almost as good as the end result!
Hope you enjoy, this Thanksgiving or anytime!
Your "stuffing addict" Chefwannabe