Prep Time
15 Mins
Bake Time
15 Mins
Cook Time
13 Mins
Makes 10 to 12 servings

Serve this as a side, or add leftover cooked ham or chicken for a casual main dish.

How to Make It

Step 1

Preheat oven to 400°. Crumble cornbread into bowl of a food processor. Pulse 6 to 8 times or until coarse crumbs form (about 5 cups coarse crumbs).

Step 2

Spread crumbs on a 15- x 10-inch baking sheet. Bake at 400° for 15 minutes or until lightly toasted.

Step 3

Sauté shallot and garlic in hot oil in a Dutch oven over medium heat 3 minutes or until tender. Stir in crumbs, broth, and next 4 ingredients; cook, stirring often, 10 minutes or until mixture thickens.

Ratings & Reviews

wospoon's Review

January 29, 2009
This is a VERY unique stew, but has a delicious flavor. Try it if you are in the mood for something different. I made this for a ladies luncheon and it was received with rave reviews. I paired it with the Southern Cobb Salad. Great combination for a truly Southern lunch.