Cornbread Stuffing
This is one of those dishes that is more likely served in the South, but there is always room for more food at the table! Thanksgiving is a great time to try new recipes and get everyone involved in the cooking. This cornbread stuffing is a terrific twist on an old favorite.
Ingredients:
½ stick of butter
1 cup diced celery
2 cups diced onions
2 cups water
1 16 oz can of corn, drained
3 tablespoons chopped fresh parsley
½ teaspoon paprika
¼ teaspoon dried oregano
2 chicken flavored bouillons
6 cups crumbled cornbread
½ cup chopped pecans
Dash of black pepper
Preheat oven to 350F. Lightly grease a 2 ½ quart baking dish and set aside.
Melt the butter in large skillet over low heat. Add onion and celery and cook for approximately 5 minutes or until tender. Add water, corn, bouillon, paprika, oregano and pepper. Mix well and then add the cornbread and chopped pecans. Stir through the chopped parsley and spoon mixture into baking dish. Cover with foil and bake for approximately 30 minutes.
For more traditional recipes, check out our Thanksgiving recipes ebook.
