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Cornbread Stuffing

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 10
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Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
By Betty Crocker Kitchens
Updated Aug 2, 2016
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Ingredients

  • 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

Steps

  • 1
    Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • 3
    In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
  • 4
    Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make the stuffing up to 4 hours ahead. Cover and refrigerate until it's time to bake. Add 5 to 10 minutes to the bake time since the stuffing will be cold.
  • tip 2
    This recipe makes enough to stuff a 12-lb turkey. Wait to add the stuffing until just before roasting the turkey.

Nutrition

Nutrition Facts are not available for this recipe
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