Cornbread Stuffing

Cornbread Stuffing

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Prep Time

None

Total Time

00

Minutes

Makes

 

1/2
cup butter or margarine
3
medium celery stalks, chopped (1 1/2 cups)
3/4
cup chopped onion
9
cups cubed (1/2 inch) cornbread or soft bread
1 1/2
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
teaspoon salt
1/8
teaspoon pepper
  1. In 10-inch skillet, melt butter over medium heat. Add celery and onion; cook about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, stir together celery mixture and remaining ingredients.
Makes

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.