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Prep time
30 minutes
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Cook time
1 hour
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Serves
8-10
Author Notes
Inspired by my Grandma Lola's traditional cornbread stuffing. —Amy Hebert
Ingredients
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1
small loaf of French bread
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1/2
pan of cornbread
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3 tablespoons
fresh sage
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2 tablespoons
fresh thyme
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1/4 cup
butter
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2 cups
large yellow onions
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2
small green apples
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1 cup
celery ribs
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2 cups
vegetable or mushroom broth
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salt to taste
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pepper to taste
Directions
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Cut bread into 1 inch cubes & set aside in a large bowl to stale for 1-2 days.
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Prep your cooking ingredients - dice the yellow onion, dice the green apples, dice the celery ribs & mince the herbs.
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Preheat oven to 350 degrees.
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Add the herbs to the bread cubes & toss with your hands.
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Melt butter in a large sauce pan
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Sauté the onion, celery & apple until tender.
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Pour the buttery mixture over the bread cubes & stir until the bread cubes are well covered.
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Gradually pour broth over the bread cubes 1 cup at a time & stir until the bread cubes are well saturated.
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Add more herbs, salt or pepper to taste.
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Transfer stuffing to a buttered casserole dish & cover with foil.
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Bake for 45 minutes & then uncover for a final 10-15 minutes to crisp the surface.
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