Q: I was asked what is the usual stuffing we make up North and it is mainly just white bread and celery and turkey drippings, (but in my case one year we also added Black Walnuts, and that was great.) But how on Earth can you make stuffing out of Cornbread. Wouldn't it get all crumbly?
A: hi sweety you are in luck this evening because i am a 59 yr. old southern cook and have specialized in cornbread stuffing and have had rave reviews on it across the country...so in my most humble opinion, it is as good as it gets. so here ya go.... large cake pan of cornbread, sweet w/ 6 eggs instead of the usual 2 some homemade croutons or a standard sized bag of croutons from the market 2 cups of a sweet onion, chopped 1 and 1/2 cups of chopped celery 1 to 1 and 1/2 cups of chopped pecans lots of sage, probably around 1/2 cup or so some thyme and rosemary, approx. 1 heaping tablespoon each salt and pepper to taste enough broth from the turkey to add to the dry ingredients to make a moist mixture that will firm up when it's baked, on the outside, around the turkey is best. ok....basically you just crumble in chunks the cornbread in a large bowl and mix all the other ingredients except before you add the onions and celery you need to put them in a saucepan with a cube of butter and a small amount of water and cook them just until the onions are transparent before you add to the dry ingredients, then add enough broth to make it very moist, not 'soggy'....bake it at about 375 until it's nicely browned and be sure to have it with some delicious turkey gravy....you will not be disappointed, i promise....happy thanksgiving!