Cornbread Stuffing

This stuffing is traditional in my family. No meat, just vegies and herbs, along with turkey stock, which I make ahead, and a little wine to moisten. Delish!

Yield: 8 servings
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  • 1 whole(s) Cornbread recipe (8" sq pan) cubed
  • 1 whole(s) Sourdough bread, cubed
  • 2-3 tablespoon(s) canola oil
  • 2-3 tablespoon(s) butter
  • 2 whole(s) onions chopped
  • 4 stalk(s) celery chopped
  • 1 tablespoon(s) sage, fresh chopped
  • 1 tablespoon(s) rosemary, fresh chopped
  • 2 tablespoon(s) parsley, fresh chopped
  • 1/2 teaspoon(s) garlic powder
  • 2 tablespoon(s) dry white wine
  • 1 cup(s) turkey stock, or chicken stock
  • 1 egg lightly beaten
  • 2 egg whites lightly beaten


  1. Toast the cubed breads, for 20 minutes at 350 degrees. I make the cornbread the day before from scratch, you can use any recipe you like. For the sourdough bread, since loaves vary in size, I try to have equal parts sourdough to cornbread. Once the cubes are cooled, place in large mixing bowl.

  2. Saute the onions & celery in canola oil & butter (2-3 tbsp) until tender. Add the herbs, parsley & garlic powder. Heat through. Taste test, add salt & pepper to taste.

  3. Fold cooked vegetable/herb mixture into the breads. Add stock to moisten to your liking. Then add the egg/egg white mixture. Put some into your turkey if you like. Bake remaining stuffing in a 9X13 pan until heated through, 20-30 minutes & top is crisp and browned. Enjoy!
November 2012

This recipe is a personal recipe added by Palkscancook and has not been tested or endorsed by MyRecipes.

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